Easy Meltaway Brownie Cookies (Print version)
Rich chocolate meltaway cookies with a fudgy brownie center that melts in your mouth. Simple ingredients, one bowl, no chill.
# Ingredients:
Cookie dough
01 -
1 cup (225 g) unsalted butter, softened
02 -
3/4 cup (90 g) powdered sugar
03 -
1 large egg yolk
04 -
1 teaspoon vanilla extract
05 -
2 oz (55 g) dark chocolate, melted and cooled
06 -
1/2 cup (45 g) unsweetened cocoa powder
07 -
1 3/4 cups (220 g) all-purpose flour
08 -
1/2 cup (60 g) cornstarch
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon salt
For dusting
11 -
1/2 cup (60 g) powdered sugar
# Instructions:
01 -
Beat the softened butter and powdered sugar together until pale and fluffy, about 2 minutes.
02 -
Mix in the egg yolk, vanilla extract, and cooled melted chocolate until smooth and glossy.
03 -
Whisk the flour, cornstarch, cocoa powder, baking powder, and salt in a separate bowl, then add to the wet mixture. Beat on low just until a soft dough forms.
04 -
Use a tablespoon to portion the dough into balls. Roll lightly and place 2 inches apart on a parchment-lined baking sheet. Flatten each ball slightly with the bottom of a glass.
05 -
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes until the tops look set and the edges are firm but not dark. The centers will still be soft.
06 -
Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack. Once fully cool, dust generously with powdered sugar.
# Good to know:
01 -
Store in an airtight container at room temperature for up to 5 days.
02 -
For longer storage, freeze baked cookies in a single layer for up to 2 months.