better than brownies cookies

Sarah and I made these today for the open house that is going on this week. They are YUMMY! Make sure you don't overbake! Some of ours got a little crispy, so make sure you keep an eye on them. We actually made the dough the day before and then refrigerated it and then made them the next day. Worked out great! We had too much dough so we portioned them out in serving size balls and froze them for when we may need them again! Which may prove to be a mistake, because now I want to do that with all kinds of cookie dough and have it on hand in the freezer. I keep making jobs for myself, the only problem is I don't have time to actually do them all! Oh well, I guess it's always good to have a "to do" list, no matter how many pages it is :).

Better-than-Brownies Chocolate Cookies

from Tracey's Culinary Adventures

2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped

4 tablespoons unsalted butter, at room temperature

4 eggs

1 1/3 cups granulated sugar

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 cup semisweet chocolate chips

Preheat oven to 350 F. Line two large baking sheets with parchment paper.

Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

In the meantime, whisk together the eggs, vanilla and sugar in a medium bowl. Set aside. In a small bowl, sift together the flour and baking powder.

Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, fold in the chocolate chips.

Scoop about 1 1/2 tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until the cookies are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Makes about 24 cookies 

-alyssa*