Better than Brownie Cookies
2 2/3 cups (16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter
1 1/3 cups granulated sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 tsp baking powder
1 cup semisweet or bittersweet chocolate chips
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.
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, stir 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, stir in the chocolate chips.
Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Cool for a few minutes on the tray before transferring to a wire rack.
(Recipe from Brown Eyed Baker)