- Preheat the oven. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
- Cream the butter and sugar. In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until everything is well combined.
- Combine dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- Mix the dough. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough is just combined. The dough should be thick and fudgy. If desired, fold in the chocolate chips for added texture.
Stage 2: Shaping the Cookies
- Shape the cookies. Scoop tablespoon-sized portions of dough and roll them into balls using your hands. The dough will be soft, so you may want to lightly chill it in the fridge for about 10-15 minutes before rolling if it’s too sticky.
- Coat with powdered sugar. Roll each dough ball in powdered sugar until it’s fully coated. This creates a beautiful crackly top when baked.
Stage 3: Baking the Cookies
- Bake the cookies. Place the powdered-sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8-10 minutes or until the edges of the cookies are firm, but the center is still soft.
- Cool the cookies. Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.
Stage 4: Serving and Storing
- Serve. These cookies are best enjoyed once they’ve cooled slightly, as their meltaway texture is most pronounced when they are fresh. The centers should remain soft and fudgy, while the outside has a slightly crisp edge.
- Store. Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze them for longer storage (up to 3 months), just make sure to wrap them tightly in plastic wrap or in a freezer-safe container.
Tips for Perfect Meltaway Brownie Cookies:
- Chill the dough: If you find the dough too sticky, chill it in the refrigerator for about 10-15 minutes before rolling. This will make it easier to shape into balls.
- Adjust sweetness: If you prefer less sweetness, reduce the granulated sugar slightly, as the powdered sugar coating adds sweetness to the cookies.
- Customize with mix-ins: You can add nuts (like walnuts or pecans) or other types of chocolate chips (milk chocolate or white chocolate) to customize these cookies to your taste.
- Don’t overbake: These cookies are meant to be soft, so be careful not to overbake them. They should look slightly set around the edges but still soft in the center when you remove them from the oven.
Final Thoughts:
These Meltaway Brownie Cookies are the perfect indulgence for chocolate lovers. Their soft, fudgy texture combined with a slightly crispy edge and a crackly powdered sugar coating makes them irresistible. Whether you’re baking for a special occasion or just a cozy treat for yourself, these cookies are sure to become a favorite! Enjoy!