After the chili cook off, I was in a mood for chocolate. Brownies were calling my name, but PB has a pension for eating half a pan in one sitting, so cookies seemed like a better idea. Thus, Brownie Cookies! And yes, they are the definition of chocolaty goodness, tender like a brownie but with that great cookie portability. Keep them in an airtight container to maximize tenderness if you don't eat them all right away, no judging if you do. Because, after all, chocolate is a food group- just ask PB! Here's the recipe, thank you pureandyummy!
1/2 cup butter
4 oz unsweetened chocolate
3 cups semisweet chocolate chips, divided
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate chips in a large, heavy bottomed saucepan. (you really need to have a good set of heavy bottomed pots and pans in your kitchen, just saying) Cook over low heat, stirring constantly, until the mixture melts; let cool.
2. In a small bowl, combine flour, baking powder, and salt.
3. Beat eggs, sugar, and vanilla at medium with an electric mixer- you can also totally do this by hand with large whisk. Come on, build those arm muscles!
4. Gradually add the dry ingredients to the egg mixture, beating will after each addition. I found it useful to switch to a wooden spoon here if you're doing it by hand.
5. Add the chocolate mixture and beat well. Add the chocolate chips.
6. Scoop dough onto parchment lined baking sheets about 1 inch apart. Bake at 350 degrees Fahrenheit (176 Celsius) for 10 minutes. Cool for 5 minutes on baking sheets, then move cookies to wire racks to cool completely.