Brownie Cookies

These are probably my favorite cookie. I’ve never made these the same way twice, but they always seem to turn out delicious. Sometimes I use different kinds of chocolate, and/or cocoa powder, sometimes I add a little more or less sugar depending on what kinds of chocolates I’ve used. One time I even used chocolate sprinkles when I didn’t have enough of one kind of chocolate (it added a nice crunchy texture, I recommend trying it sometime). It all depends on what you have in your kitchen and your personal preferences.

Brownie “Puddle” Cookies

• 2 2/3 cup chocolate, chopped
• 4 tbsp. unsalted butter, at room temperature
• 4 eggs
• 1 1/3 cups sugar
• 1 tsp. vanilla extract
• ½ cup all-purpose flour
• ½ tsp. baking powder
• 1 cup semi-sweet or dark chocolate chips

Preheat the oven to 350° F. Line two baking sheets with parchment paper.In a heatproof bowl set over simmering water, heat the chocolate and butter until completely melted and smooth, stirring occasionally. Remove from heat and set aside. In a medium mixing bowl, combine the eggs, sugar and vanilla extract; whisk until well combined. In a small bowl, combine the flour and baking powder. Stir together and set aside.
Add the melted chocolate mixture to the sugar mixture and whisk until well combined. Mix in the dry ingredients, stirring just until incorporated. Fold in the chocolate chips until evenly distributed.
Drop scoops of about 1½ tablespoons of dough onto the prepared baking sheets, evenly spaced. Bake for 10-12 minutes or until they are firm on the outside and the dough has lost its sheen. Leave to cool completely on the baking sheets.
Transfer to a wire rack when firmly set, and repeat with any remaining dough, if necessary.