Description
These Meltaway Brownie Cookies are a delicious hybrid between brownies and cookies. Rich, fudgy, and bursting with chocolate flavor, they feature a soft, melt-in-your-mouth texture with a slight crack on top. With optional walnuts, they’re perfect for any chocolate lover!
Ingredients
Scale
- 1 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each interval until smooth. Let cool slightly.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat eggs, sugar, and vanilla until light and fluffy.
- Gradually stir in the melted chocolate mixture until well combined.
- Fold in the dry ingredients and walnuts until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 8-10 minutes, or until the tops are cracked and the edges are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If you don’t have walnuts or prefer nut-free cookies, you can skip them without changing the texture of the cookies.
- Make sure not to overbake the cookies; they should still be soft in the center when you remove them from the oven.
- For an extra touch, you can sprinkle a little sea salt on top before baking for a sweet-salty combination.
- Prep Time: 15 minutes
- Cook Time: 10 minutes