These Meltaway Brownie Cookies offer the perfect combination of rich chocolate flavor and a soft, chewy texture. With a hint of walnut crunch (optional), they are a delicious treat for chocolate lovers and make for a wonderful addition to any dessert table or an afternoon snack.
Ingredients
- 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)
Directions
- Preheat your oven to 350°F (175°C) and 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 the mixture cool slightly.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until light and fluffy.
- Gradually stir in the melted chocolate mixture until well combined.
- Fold in the dry ingredients and chopped walnuts (if using) 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.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Variations
- Nuts: If you’re not a fan of walnuts, try substituting with pecans or leaving them out entirely for a nut-free version.
- Chocolate: For an extra chocolatey twist, use dark chocolate chips or a mix of dark and milk chocolate chips.
- Add-ins: Add in some mini marshmallows or swirl in some peanut butter for a fun variation.
- Dried Fruit: Try adding dried cherries, cranberries, or raisins for a fruity flavor contrast.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: These cookies freeze well! Store them in an airtight container or freezer bag for up to 1 month. Let them thaw at room temperature before serving.
- Reheating: If you prefer warm cookies, microwave them for 10-15 seconds to bring back their soft texture.
10 FAQs
- Can I use milk chocolate chips instead of semisweet? Yes, milk chocolate chips will work, but the cookies will be sweeter. Semisweet chocolate chips provide a better balance of flavor.
- Can I use margarine instead of butter? While butter is recommended for the best flavor, margarine can be used as a substitute, though it may affect the texture slightly.
- Are these cookies gluten-free? No, these cookies are made with all-purpose flour. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Can I make the dough ahead of time? Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking.
- Do I have to add walnuts? No, walnuts are optional. If you’re not a fan or have allergies, simply leave them out.
- Why are my cookies not spreading? If your cookies are too thick, you may need to slightly flatten them with the back of a spoon before baking.
- How do I know when the cookies are done? The cookies should have cracked tops and set edges. The center may still be slightly soft, but they will firm up as they cool.
- Can I freeze the dough? Yes, you can freeze the cookie dough for up to 1 month. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag.
- Can I substitute the eggs? Yes, you can use egg substitutes like flax eggs or applesauce if you’re vegan or allergic to eggs.
- How should I store leftover cookies? Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them.
Conclusion
Meltaway Brownie Cookies are the perfect blend of chewy brownie texture and rich chocolate flavor. These easy-to-make cookies are sure to please anyone with a sweet tooth. Whether you’re sharing them at a party or indulging in them as a treat for yourself, they’re guaranteed to disappear fast!
Print
Meltaway Brownie Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Decadent Meltaway Brownie Cookies combine the rich flavor of brownies with the softness of cookies. These chocolatey treats are studded with crunchy walnuts and are perfect for satisfying your sweet tooth!
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
- For extra flavor, try adding a teaspoon of espresso powder to the dough.
- Walnuts are optional but provide a nice crunch and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes