A rich, fudgy brownie-like cookie that stays soft and chewy for days!
Ingredients
½ cup butter or margarine
2 cups semi-sweet or dark chocolate chips
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
Instructions
In a small saucepan over low-medium heat, stirring constantly, melt butter and chocolate chips until smooth.
Set aside to cool for about 10 minutes, until you can comfortably touch it.
Meanwhile, in a medium bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl or the bowl of a stand mixer, beat the brown sugar, eggs, and vanilla together until creamy (2-3 minutes).
Slowly mix in dry ingredients.
Add in the melted, cooled chocolate until fully blended, then cover and refrigerate cookie dough for at least 1 hour. (If refrigerating overnight, let stand at room temperature for 30-60 minutes before scooping).
When it’s time to bake, preheat oven to 325 degrees F.
Line a large baking sheet with parchment paper or lightly grease it.
Drop dough by rounded teaspoonfuls onto baking sheet, leaving about 2″ between balls.
Bake for 9-10 minutes, until set around the edges, but still soft in the center.
Let the cookies cool (they will continue to bake slightly) on the baking sheet for 2 minutes before transferring to a wire cooling rack to cool completely.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/08/saturday-sweets-death-by-chocolate-cookies/