Meltaway Brownie Cookies

Meltaway Brownie Cookies combine the rich, decadent flavor of brownies with the irresistible texture of soft, chewy cookies. These cookies are packed with chocolatey goodness and a slight crunch from walnuts (if you choose to include them), making them a perfect treat for chocolate lovers. With their simple ingredients and easy-to-follow steps, these cookies are a must-bake for any occasion.

Ingredients

• 1 cup semisweet chocolate chips
• 1/4 cup unsalted butter
• 2/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, melt the semisweet chocolate chips and butter together in 30-second increments, stirring after each, until smooth. Let the mixture cool slightly.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, beat the eggs, sugar, and vanilla extract until light and fluffy. Stir in the melted chocolate and butter mixture.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined. Fold in the chopped walnuts, if using.
6. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cooking Time: 10-12 minutes
• Total Time: 25-27 minutes

Variations

• Nut-free: Omit the walnuts to make these cookies nut-free. You can also substitute the walnuts with other mix-ins like mini chocolate chips or dried fruit.
• Chocolate variation: Use dark chocolate or milk chocolate chips for a different flavor profile.
• Mint chocolate: Add 1/2 teaspoon of mint extract along with the vanilla extract for a minty twist.
• Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy for the duration.
• Freezing: To freeze, arrange the cookies on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe container and store for up to 3 months.
• Reheating: Reheat individual cookies in the microwave for 10-15 seconds to enjoy them warm.

10 FAQs

1. Can I use different types of chocolate chips? Yes, you can use milk chocolate, dark chocolate, or even white chocolate chips for a different flavor.
2. Can I use margarine instead of butter? While margarine can be used, butter provides a richer flavor and softer texture, so it’s the preferred option.
3. Do I need to chill the dough before baking? No, the dough doesn’t need to be chilled. You can bake the cookies right after mixing the dough.
4. What can I use instead of walnuts? You can use other nuts, such as pecans or almonds, or substitute with chocolate chips, dried cranberries, or raisins for different textures.
5. Can I make these cookies without eggs? Yes, you can substitute eggs with a flaxseed meal (1 tablespoon of flaxseed meal + 3 tablespoons of water, let sit for 5 minutes).
6. Can I add more sugar for a sweeter cookie? If you prefer a sweeter cookie, you can increase the sugar by 1/4 cup, but be mindful that it may affect the texture.
7. How do I know when the cookies are done? The cookies should be set but still soft in the center. A toothpick should come out clean when inserted.
8. Can I use a hand mixer instead of beating by hand? Yes, a hand mixer works great for beating the eggs, sugar, and vanilla, making the process easier.
9. Can I freeze the dough before baking? Yes, you can freeze the cookie dough in spoonfuls on a baking sheet and then transfer to a container for up to 3 months. Bake them straight from the freezer, adding a minute or two to the baking time.
10. Why are my cookies flat? If your cookies turn out flat, it could be due to overmixing the dough or using butter that’s too warm. Make sure the butter is softened but not melted.

Conclusion

Meltaway Brownie Cookies are the perfect balance of chewy and rich, with the added benefit of being quick and easy to make. These cookies are sure to become a favorite for any chocolate lover and are versatile enough to suit a variety of tastes. Whether you’re making them for a special occasion or a simple snack, they are sure to be a hit.

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