chewy chocolate brownie cookies
I first tasted these cookies last year while in New Orleans for a food conference. They were the winner of the Louisiana Cookin’ magazine’s Reader Recipe Contest. I’ve changed the name of these cookies and adapted the recipe slightly. If you’re like me and really love dark chocolate, I suggest using 8 oz. bittersweet chocolate, cut up, in place of the semisweet chocolate chips. Whenever I use chocolate I always splurge and buy the best chocolate available. It does make a difference.
1¼ cups semisweet chocolate chips (8 oz.)
4 tablespoons butter, cut up
⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup packed light brown sugar
1 teaspoon vanilla extract
1 (12 oz.) pkg. bittersweet chocolate chips
Heat the oven to 350°F. Line cookie sheets with parchment paper. Combine the semisweet chocolate chips and butter in a small microwave-safe bowl and microwave on high in 20-second increments, stirring every 20 seconds until the chips are almost melted. Stir until smooth. Cool until warm, not hot. Whisk together the flour, baking powder and salt in another small bowl.
Beat the eggs, brown sugar and vanilla in a large bowl on medium speed for 3 minutes or until the mixture is light and fluffy. Reduce the speed to low and beat in the melted chocolate. Beat in the flour mixture just until blended. Stir in the bittersweet chocolate chips. (Batter will be soft, but if excessively soft refrigerate until firm enough to scoop.)
Drop by 1½ tablespoons (a tiny ice cream scoop works perfect) onto baking sheets. Bake, one sheet at a time, for 9 minutes or until the tops are shiny and cracked and the centers are soft. Place the cookie sheet with cookies on a cooling rack and let sit for 3 minutes to allow the cookies to firm slightly. Remove the cookies to the cooling rack and cool completely.
4 dozen cookies