Brownie Cookies

1. 1

   Preheat oven to 350F.

2. 2

   Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water.

3. 3

   Stir until melted, then remove bowl from heat and let cool.

4. 4

   In a small bowl, whisk together flour, baking powder, and salt.

5. 5

   In a large bowl, using an electric mixer, beat butter and both sugars on medium-high speed until fluffy.

6. 6

   Add eggs and vanilla and beat until combined.

7. 7

   With mixer on low speed, add chocolate and flour mixture in alternating batches; mix just until combined after each (do not overmix; the consistency will be more like brownie batter than stiffer cookie doughs).

8. 8

   Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets.

9. 9

   Bake, rotating sheets halfway through, until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes.

10. 10

    Transfer cookies to a wire rack to cool completely.

11. 11

    (Cookies can be stored in an airtight container at room temperature up to 4 days.)

12. 12

    (Per Serving)

13. 13

    Calories: 105

14. 14

    Fat: 6.8g (3.6g Saturated Fat)

15. 15

    Protein: 1.5g

16. 16

    Carbohydrates: 12.7g

17. 17

    Fiber: 0.8g

* Per serving · 4 servings · Values may vary.

No additional tips available.