Description
Irresistible Meltaway Brownie Cookies promise chocolate bliss with their rich, fudgy texture and delicate crumb. Chocolate enthusiasts and dessert lovers will savor each heavenly bite of these indulgent treats that melt perfectly in your mouth.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- 1 cup granulated sugar
- ½ cup packed brown sugar
Wet Ingredients:
- ½ cup (1 stick / 113 grams) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 23 tablespoons milk (as needed for consistency)
Dry Ingredients and Extras:
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Craft the foundational cookie mixture by whisking melted butter with granulated and brown sugars until achieving a silky, uniform texture.
- Incorporate eggs and vanilla extract, blending thoroughly to create a rich, glossy base.
- Gently sift cocoa powder, baking powder, and salt into the wet ingredients, stirring carefully to integrate all components evenly.
- Fold flour into the chocolate batter gradually, maintaining a smooth consistency, and fold in chocolate chips if desired.
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
- Portion the cookie dough using tablespoon-sized drops, positioning them approximately 2 inches apart on prepared sheets.
- Bake for 8-10 minutes, ensuring edges appear set while centers remain slightly soft; avoid overcooking.
- Allow cookies to rest on baking sheets for 5 minutes to stabilize, then transfer to a wire cooling rack.
- While cookies cool, whisk powdered sugar, cocoa powder, and vanilla extract in a separate bowl.
- Gradually introduce milk, one tablespoon at a time, until the glaze reaches a smooth, drizzlable consistency.
- Once cookies have completely cooled, elegantly drizzle the chocolate glaze using a spoon or piping bag.
- permit the glaze to set for 15-20 minutes before serving these decadent meltaway treats.
Notes
- Use room temperature eggs for smoother cookie dough integration and better overall texture.
- Ensure chocolate chips are evenly distributed by gently folding them into the batter to prevent sinking.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking blend.
- Chill the dough for 15-20 minutes before baking to prevent excessive spreading and create thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg