Description
These Meltaway Brownie Cookies combine the rich, fudgy texture of brownies with the delightful chewiness of cookies. Loaded with semisweet chocolate and a touch of walnuts, these cookies are 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 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp 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 increments, stirring after each, until smooth. Let cool slightly.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat eggs, sugar, and vanilla until light and fluffy. Stir in the melted chocolate mixture.
- Gradually add the flour mixture and mix until just combined. Fold in the walnuts, if using.
- 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. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding more chocolate chips or a mix of milk and semisweet chocolate.
- The cookies will be soft when they first come out of the oven, so allow them to set for a few minutes before transferring.
- Store the cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes