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Meltaway Brownie Cookies

Meltaway Brownie Cookies – Fudgy, Soft & Melt-in-Your-Mouth Decadence!
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These Meltaway Brownie Cookies are a delightful treat that combines the rich flavors of chocolate with a soft, brownie-like texture.

Ingredients

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  • 1/2 cup unsalted butter, cut into cubes
  • 8 ounces semisweet chocolate, chopped
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips or chopped chocolate (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  2. Melt Butter and Chocolate: In a heatproof bowl, combine the unsalted butter and chopped semisweet chocolate. Melt them together either over a saucepan of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring until smooth. Allow this mixture to cool slightly before proceeding.
  3. Mix Sugar and Eggs: In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture becomes light in color and slightly thickened, about 1 to 2 minutes using a hand whisk or mixer.
  4. Combine Wet Ingredients: Gradually pour the melted chocolate and butter mixture into the egg mixture, stirring continuously to ensure they fully combine.
  5. Incorporate Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
  6. Add Chocolate Chips (Optional): If desired, fold in the mini chocolate chips or chopped chocolate pieces for extra richness and texture.
  7. Rest the Batter: Let the batter sit for 10 to 15 minutes to thicken slightly, which will yield a soft brownie-like consistency.
  8. Scoop onto Baking Sheets: Use a tablespoon or cookie scoop to portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for slight spreading.
  9. Bake: Place the baking sheets in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are set but the centers remain soft and slightly gooey, avoiding any wet batter appearance.
  10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • For chewier cookies, do not overbake them.
  • These cookies can be stored in an airtight container for up to a week.
  • Feel free to experiment with different types of chocolate or add-ins.

Nutrition

Find it online: https://www.spiritsdrink.com/meltaway-brownie-cookies-recipe-chocolate/