My Friend Michele’s Brownie Cookies

1. Preheat oven to 350°F and make sure your racks are in the center of your oven. Line baking sheets with Silpat mats or parchment paper and set aside.

2. In a medium glass or nonreactive metal bowl, combine the butter, unsweetened baking chocolate and semisweet chocolate chips. Place over a pot of simmering water (also known as a double boiler; make sure the bottom of the bowl doesn’t touch the water) and allow chocolate and butter to melt gently without scorching, stirring occasionally. Once completely melted, remove bowl from heat and allow to cool slightly.

3. In a separate bowl, sift together the flour, baking powder and sea salt. Set aside.

4. In the bowl of your electric mixer fitted with a paddle attachment, beat together the eggs, sugar and vanilla extract. Once thoroughly combined turn mixer to low and add in the flour mix. Mix until just combined, stop mixer, scrape down sides and bottom of bowl, and turn mixer back on to low.

5. While mixer is running, add the melted chocolate/butter and beat together until combined. Next add in the last addition of chocolate chips and beat until just combined.

6. Using a 1 1/2″ ice cream scoop (or tablespoon), scoop dough and place onto baking sheets about 1″ apart. Dough will seem a tad sticky.

7. Bake cookies in the center of your oven for 10 minutes, turning pans halfway through baking time. Cookies are done when they have spread out a tad and are slightly cracked on the surface. Be careful not to over-bake as they can easily burn. Remove from oven.

8. Allow to cool on pan for 10 minutes before removing and cooling completely on wire racks.

Recipe slightly adapted from MyRecipes.com.

Makes about 55 cookies.