I printed this delicious sounding recipe from the computer a really long time ago, and just recently found it buried at the bottom of my recipe pile. The words were superimposed over an old invitation for a Neighborhood Happy Hour, which was fun to reminisce over, but made it difficult to read the ingredients and instructions!! I ended up having to look the recipe up again (its still there) and cook from the original on the screen.
I put the ingredients together, then baked the cookies later in the afternoon. The dough chilled for about 1 1/2 hours, however, if you don’t happen to have a massage scheduled, I’m sure 20 to 30 minutes in the refrigerator would be just fine.
EXTREME BROWNIE COOKIES
2 cups (12 ounces) chocolate, chopped
6 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk or semi-sweet chocolate chips
1 cup dark chocolate chips
In the top of a double boiler, set over hot water, melt the chocolate and butter (or I just melt mine directly in the pot). Allow it to cool. Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters (I’m not really sure what this means). Add the melted chocolate mixture. Stir to combine.
Sift the dry ingredients together. Add to the chocolate mixture and stir to combine.
Fold in the chocolate chips. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more of a cookie dough consistency).
Heat the oven to 350F.
Using a scoop, place balls of the chilled dough on to a cookie sheet. Bake about 12 minutes, the tops of the cookies should look dry and cracked. Allow to cool a minute on the baking sheet then remove to cake racks for further cooling.
Recipe adapted from the Food Network