Brownie Cookies

Snow day! Do you know what that means? I baked a few things! I tried to cut recipes in halves (or thirds...) so that I didn't have tons of baked good sitting out on my kitchen counter so that I would be tempted to eat all of them. These Brownie Cookies really did taste like brownies...except I think I did something wrong with the recipe! I'm not sure what, but the consistency of the batter was very watery. I added more flour but it didn't seem to be doing the trick. When I put the dough on the baking sheet, they spread out into large thin cookies before I even put them in the oven. They still tasted great but I'm sure that's not how they were supposed to be (maybe my calculations were wrong when cutting down the recipe?). After trying 6 cookies, I put the rest into my mini muffin pan. Now I had both Brownie Cookies and Brownie Bites!




Adapted from: http://www.annie-eats.com/



Yields: about 24-35 cookies

INGREDIENTS
466 g. dark chocolate, chopped (about 2 2/3 cups)
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

DIRECTIONS

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.