Meltaway Brownie Cookies are what happen when fudgy brownies and soft cookies fall in love. They have that irresistible crackly brownie top, a rich chocolate flavor, and an ultra-soft center that literally melts in your mouth. One bite and you get the intensity of a brownie with the convenience of a cookie—no cutting, no plates, just pure chocolate bliss.
These cookies are perfect when you want something indulgent but easy. They look bakery-worthy, smell incredible while baking, and disappear fast whether you serve them warm or cooled. If you’re a true chocolate lover, this recipe is non-negotiable.
Why You’ll Be Obsessed
- Deep, fudgy brownie texture
- Shiny, crackled tops like classic brownies
- Soft centers that stay tender for days
- Simple ingredients, big chocolate payoff
- Perfect for holidays, cookie boxes, or late-night cravings
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 200 g (7 oz) dark chocolate, chopped
- ¼ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Optional Extras
- ½ cup chocolate chips or chunks
- Flaky sea salt for topping
Step-by-Step Instructions
1. Melt the Chocolate
Gently melt the dark chocolate and butter together (microwave in short bursts or use a double boiler). Stir until smooth and glossy. Let cool slightly.
2. Whip the Eggs & Sugar
In a bowl, beat the eggs and sugar together for 2–3 minutes until thick, pale, and slightly fluffy. This step is key for that shiny, crackled cookie top.
3. Combine
Mix the melted chocolate and vanilla into the egg mixture until fully incorporated.
4. Add the Dry Ingredients
Sift together flour, baking powder, and salt. Fold gently into the batter just until combined. Do not overmix. Stir in chocolate chips if using.
5. Chill
Cover the dough and chill for 20–30 minutes. This makes scooping easier and helps the cookies keep their shape.
6. Bake
Preheat oven to 175°C (350°F).
Line a baking sheet with parchment paper. Scoop dough into small mounds, spacing them well apart.
Bake for 9–11 minutes, until the tops are crackled and the edges are just set. The centers should look slightly underbaked—that’s the meltaway magic.
7. Cool
Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. They will firm up slightly while staying soft inside.
Pro Tips for Perfect Meltaway Cookies
- Use good-quality dark chocolate for deep flavor
- Don’t overbake—soft centers are essential
- Sprinkle flaky salt on top for a gourmet finish
- For extra richness, replace 2 tbsp butter with cream
Serving & Storage
- Best enjoyed slightly warm or at room temperature
- Store in an airtight container up to 4 days
- Freeze baked cookies for up to 2 months
Final Thought
These Meltaway Brownie Cookies are dangerously good—rich, soft, and deeply chocolatey. They’re the kind of cookie people ask about after the first bite and quietly reach for a second… and a third.