Ingredients (Makes 24 cookies)
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour
1 cup semi-sweet chocolate chips (or chopped dark chocolate)
Optional: Powdered sugar, for dusting
FudgeChocolate brownie
Directions
Step 1: Prepare the Dough
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Mix the Wet Ingredients:
In a large mixing bowl, whisk together the melted butter and sugar until smooth and slightly thickened. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Incorporate Cocoa Powder:
Sift in the cocoa powder, baking powder, and salt. Mix until the batter is smooth and lump-free.
Add the Flour:
Gradually fold in the flour using a spatula or wooden spoon. Be careful not to overmix, as this can make the cookies dense.
Add the Chocolate Chips:
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough. The batter will be thick and sticky.
Step 2: Shape the Cookies
Use a tablespoon or cookie scoop to form rounded balls of dough, about 1 inch in diameter.
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
Step 3: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes. The edges should look set, while the centers remain soft and slightly underbaked. This is key to achieving their meltaway texture.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Serve and Enjoy
Once cooled, dust the cookies with powdered sugar for a touch of elegance (optional).
Serve with a glass of cold milk or a warm cup of coffee for the ultimate indulgent treat.
Tips for Success
Room Temperature Eggs: Using room-temperature eggs helps them blend more easily into the batter.
Don’t Overbake: The cookies may look slightly soft in the center when you take them out of the oven, but they will firm up as they cool.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutritional Information (Per Cookie)
Calories: 150
Protein: 2g
Carbs: 20g
Fat: 7g
This recipe combines the best of brownies and cookies, resulting in an indulgent treat you’ll want to make again and again!
