Meltaway Brownie Cookies

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer on medium speed for about 2-3 minutes.
3. Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Mix dry ingredients into wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and sticky.
6. Add chocolate chips: Fold in the semi-sweet chocolate chips until evenly distributed.
7. Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls using your hands. Roll each dough ball in powdered sugar until fully coated. This will give the cookies that “meltaway” appearance when they bake.
8. Bake: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set, but the center is still slightly soft. The cookies will continue to set as they cool.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• Soft center: Be careful not to overbake the cookies. A soft center gives them their “meltaway” texture.
• Add-ins: You can add chopped nuts, such as walnuts or pecans, or even white chocolate chips for a twist.
• Storage: Store the cookies in an airtight container at room temperature for up to a week.

These Meltaway Brownie Cookies are fudgy, chewy, and perfect for any chocolate lover!