Description
Chocolate lovers rejoice with these meltaway brownie cookies, a delightful fusion of intense cocoa and delicate texture. Rich, fudgy centers nestled in crisp edges promise a sensational dessert experience you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup semisweet chocolate chips
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
Dry Ingredients:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additional Ingredients:
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and line a baking sheet with parchment paper for easy cookie removal.
- Create a smooth chocolate base by microwaving chocolate chips and butter in 30-second intervals, stirring between each session until fully melted and blended. Allow mixture to cool slightly.
- Combine dry ingredients by whisking flour, baking powder, and salt in a separate bowl to ensure even distribution.
- Whip eggs, sugar, and vanilla in a large mixing bowl until the mixture becomes light and aerated, creating a fluffy texture.
- Incorporate the cooled melted chocolate into the egg mixture, stirring gently to maintain the airiness of the batter.
- Fold the dry flour mixture into the wet ingredients, mixing until just combined to prevent overmixing and maintain a tender cookie texture.
- If desired, gently fold in chopped walnuts for added crunch and flavor.
- Portion the cookie dough onto the prepared baking sheet using a tablespoon, spacing each dollop approximately 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes until the edges are set and the centers appear slightly soft.
- Remove from oven and let cookies rest on the baking sheet for a few minutes to firm up, then transfer to a wire rack for complete cooling.
Notes
- Ensure chocolate and butter are melted smoothly to create a rich, uniform base for the cookies.
- Cool the melted chocolate mixture slightly before adding to prevent scrambling the eggs.
- Use room temperature eggs for better incorporation and smoother batter texture.
- Avoid overmixing the flour to keep the cookies tender and prevent tough texture.
- Line baking sheet with parchment paper for easy cookie removal and even baking.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Chop walnuts finely to distribute evenly and create consistent texture throughout cookies.
- Check cookies at 10 minutes to prevent overcooking, as they continue to set while cooling.
- Store in airtight container at room temperature for up to 5 days to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 122
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg