I love the top part of a brownie; the part that's all cracked and flaky. These cookies taste exactly like that. They are soft, rich, give you the perfect chocolate fix...
and make the perfect ice cream sandwich.
Sampling is the best part...especially for breakfast!
Chocolate Brownie Cookies
Adapted from Culinography
Makes 24 large cookies
8 ounces bittersweet chocolate, chopped (original recipe calls for 16 ounces)
4 tablespoons unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
Preheat oven to 350°F. Line baking sheet with parchment paper.
Melt the 8 ounces of bittersweet chocolate and butter in in the microwave at 50% power stirring every 30 seconds just until melted or in a heatproof bowl over a saucepan of barely simmering water, stirring continuously, until melted and smooth. Set aside.
In a separate bowl, whisk the eggs, vanilla and sugar until combined.
Add the chocolate to the egg mixture.
In a small bowl, sift together the flour and baking powder. Slowly fold in the flour mixture to the egg mixture and mix until combined. Add the chocolate chips. The cookie dough will be thin like batter. I refrigerated mine for about 10 minutes to thicken it up.
Scoop 1 1/2 tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets.
Bake for 10 minutes or until they are firm on the outside. Do not over bake! Leave to cool completely on the baking sheets. They will be thin, soft and fragile.
Don't even bother eating them the day you bake them; they will taste 100x's better the next day.