Chocolate Brownie Cookies

Something amazing happened this weekend: I went into my kitchen, started baking up a batch of cookies and not once ran out of counter or oven space while doing so. Hallelujah for a full-sized kitchen! But even if I had still been working in the cramped cooking space from my last apartment, it would have totally been worth it for these ridiculously delicious Chocolate Brownie Cookies.

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I featured these goodies last week in my Friday Four, where I promised they would be the first dessert I baked in my new kitchen. And I seriously couldn’t have picked a better recipe. As with all of my favorite sweet treats, these were surprisingly simple to whip up and turned out to be so rich, fudgy and indulgent, with just the perfect amount of crispness around the edges. If only for the smell of the dough alone, you’ll seriously want to bake these up ASAP!

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The recipe makes for a huge batch of cookies, so they’re the perfect dessert to make for your next summer barbecue or work event (though I’m sure you could save and freeze the dough, using a little at a time when you get a craving for something insanely sweet).

Check out the recipe below, then thank me (or hate me) later when you become absolutely addicted.

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Chocolate Brownie Cookies

Yield: 3 dozen cookies (recipe via Food & Wine)

1 pound semisweet chocolate, chopped

4 tablespoons unsalted butter

4 large eggs, at room temperature

1 1/2 cups sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1/2 cup all-purpose flour, sifted

1/2 teaspoon baking powder

1 12-ounce bag semisweet chocolate chips

1. In large bowl, melt chopped chocolate and unsalted butter in microwave in 20-second intervals until melted and smooth, stirring between each interval.

2. In another large bowl, use electric mixer to beat eggs with sugar at medium speed until thick and pale. Beat in vanilla and salt.

3. Using a rubber spatula, fold in melted chocolate, then fold in flour and baking powder. Stir in chocolate chips, then scrape batter into shallow baking dish. Cover and freeze until well chilled and firm, about 1 hour.

4. Preheat oven to 350 F. Line baking sheets with parchment paper or tin foil. Working in batches, scoop 2-tablespoon-size mounds of dough onto prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until cookies are dry around the edges and cracked on top.

5. Let cookies cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely before serving.

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