Outrageous Chocolate Brownie Cookies

Outrageous Chocolate Brownie Cookies

Ingredients:

• 8 oz semisweet chocolate chunks
• 4 tablespoons butter
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 package (12 oz) semisweet chocolate chunks

Directions:

1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely (or serve warm with ice cream!)

Cook's Notes:

Don't worry if the batter seems thin. It should look like a brownie batter, so let it sit for 5 minutes and it should start to thicken up. But don't freak out if it isn't what your normal thick dough looks like :)

Do not over bake these cookies... they are meant to be soft and chewy.

This recipe is also a great cookie option for the Cookie-Stuffed Cookie Recipe

Makes 2 dozen

Cookie-Stuffed Cookies!

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2 COOKIES IN 1. . . YUM!
I wish I could take credit for this idea, but Jen actually found it and sent me the recipe (from this website: Cookie-Stuffed Cookies: Serious Eats).
Their web site has much better pictures than I do, but hey! I do what I can :)

The Recipe:
1. Start out with a batch of chocolate chip cookie dough* (use your favorite kind--mine is the original Nestle Toll House--or an easy-to-whip- up bag from the bakery aisle.

2. By the tsp,* scoop out your cookie dough balls.

3. Use mini Oreos or mini Nutter Butters (or another favorite cookie***)
and put it on top of the dough ball.

4. Use another tsp of chocolate chip cookie dough and press it on top of cookie to cover Oreo or Nutter Butter

5. Bake for about 10-12 minutes. (You do not want to over bake these cookies, so it is always best to keep an eye on them, checking every 5 minutes.)

6. Let cookies cool on their pan for 5 minutes and then move to wire rack to finish cooling.

* You can also use chocolate cookies and stuff them with mini Nutter Butters! (my favorite)
**You can use normal size Oreos and Nutter Butters, but then you'll need to use Tbsp dough balls, and your cookies will be bigger.
*** If you have girl scout cookies, those will work too. Think of the best kind of dough-to-prepackaged cookie combination. (Like how chocolate goes great with peanut butter, sugar with cinnamon...)

Remember that when you make these cookies, you'll only get half the amount of cookies you'd normally make.

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