Meltaway Brownie Cookies offer the best of both worlds—decadent brownie texture combined with the softness and portability of a cookie. These rich, chocolatey treats are sure to satisfy your sweet tooth with their gooey, melt-in-your-mouth consistency and a delightful crunch from optional walnuts.

Ingredients

1 cup semisweet chocolate chips
1/4 cup unsalted butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup chopped walnuts (optional)

Directions

Preheat your 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 increments, stirring after each until smooth. Let the mixture cool slightly.
In a separate bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the eggs, sugar, and vanilla extract until the mixture becomes light and fluffy. Stir in the melted chocolate and butter mixture until well combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. If you’re using walnuts, fold them into the dough.
Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are set and slightly cracked on top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes

Variations

Nut-Free: Omit the walnuts for a nut-free version of these cookies.
White Chocolate Version: Use white chocolate chips in place of semisweet chocolate chips for a sweeter flavor and lighter color.
Mint Chocolate: Add a teaspoon of peppermint extract to the wet ingredients for a festive minty twist.
Dried Fruit: You can add dried cherries or cranberries for a tart contrast to the rich chocolate flavor.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months.
Reheating: To reheat, microwave individual cookies for 10-15 seconds or warm them in a low oven (250°F) for 5 minutes.

10 FAQs

Can I use milk chocolate chips instead of semisweet chocolate? Yes, you can use milk chocolate chips, but the cookies will be sweeter and less rich.
Can I use margarine instead of butter? Yes, you can substitute margarine, but the flavor and texture may vary slightly.
Do I need to chill the dough before baking? No, this dough does not need chilling. You can bake the cookies immediately after mixing.
Can I make these cookies without walnuts? Absolutely! The walnuts are optional, and the cookies will still be delicious without them.
How do I know when the cookies are done baking? The cookies should be set and slightly cracked on top. A toothpick inserted into the center should come out clean.
Can I double the recipe? Yes, you can double the recipe if you want to make a larger batch. Just be sure to adjust the baking time as needed.
Can I use gluten-free flour? Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
What is the best way to store these cookies? Store the cookies in an airtight container at room temperature or freeze them for longer storage.
Can I add chocolate chunks to the dough? Yes, you can fold in chocolate chunks for an extra dose of chocolate in every bite.
Why are my cookies flat? If your cookies spread too much, make sure not to overmix the dough, and try chilling it for about 15-20 minutes before baking.

Conclusion

Meltaway Brownie Cookies are the perfect treat for any chocolate lover. With a soft, chewy texture and a rich chocolate flavor, these cookies are easy to make and sure to impress. Whether you’re making them for a special occasion or just because, this recipe is sure to become a favorite in your cookie repertoire.