Chocolate Brownie Cookies
• Bittersweet Chocolate, chopped | - | 4 ounces
• All-Purpose Flour | - | 1 1/2 cups
• Cocoa Powder | 66036 | 1/2 cup
• Baking Powder | 62713 | 1/2 teaspoon
• Salt | - | 1/4 teaspoon
• Butter, softened | - | 3/4 cup (1-1/2 sticks)
• Granulated Sugar | 53572 | 1 1/2 cups
• Eggs | - | 2
• Semisweet Chocolate Chips, divided | 12429 | 1 cup

1. Preheat the oven to 350°F.
2. In a small microwaveable bowl, microwave chocolate at half (50%) power for 1 minute then stir. Microwave at 50% power in 30-second intervals, stirring between each, until chocolate is melted. Stir until smooth; set aside to cool slightly.
3. Chocolate can also be melted on the stovetop in a heavy saucepan over low heat.
4. In a medium bowl, combine flour, cocoa powder, baking powder and salt and set aside.
5. In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
6. Slowly blend in melted chocolate until combined.Then, gradually add flour mixture, mixing until incorporated.
7. Stir in 1/2 cup chocolate chips then drop the brownie batter by heaping tablespoonfuls about 2 inches apart on an ungreased cookie sheet and flatten slightly.
8. Bake for 13-16 minutes or until edges are set and top is cracked slightly. Cool on pan on cooling grid for 5 minutes then remove to rack to cool completely.
9. In a small microwaveable bowl, microwave remaining 1/2 cup chocolate chips at half (50%) power 1 minute and stir.
10. Continue to microwave at 50% power in 30-second intervals, stirring between each, until melted. Drizzle over cookies.

1. To store: Store in an airtight container at room temperature for up to a week.
2. To freeze: Wrap well and freeze baked cookies for up to 2 months.