Brownie Cookies are like little bits of heaven fallen to earth. They're soft and chewy and intensely chocolate. I'm never sure if it's more brownie, or more cookie, the flavor and texture is brownie, the shape is cookie, it's boggling to my mind, but really it doesn't matter because they're just so (freaking) good. These little cookies are the epitome of what I want just before a certain week of the month. They're easy to whip up, the dough, oh gosh the dough, don't even get me started on the dough, it's like fudge and life becomes clear and beautiful every time I sneak a spoonful, and then of course there's the finished warm chocolate cookies, perfection I tell you. Make them. Make them any old time you want but really they should be called PMS cookies, so yeah. Enjoy!
2 cups flour
½ cup baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (bakers chocolate works great here)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons butter, softened to room temperature
1 ½ cups packed light brown sugar
½ cup granulated sugar
1 ½ cups semisweet chocolate chips
In a medium bowl whisk together the flour, cocoa, and baking powder, set aside.
In the microwave melt the chocolate for 2 minutes, stir and microwave in 20 second intervals until chocolate is melted. In a small bowl, beat the eggs and vanilla lightly with a fork, set aside.
In the bowl of a stand mixer beat the butter at medium speed until smooth and creamy, about 5 seconds. Add in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not over beat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on a cooling rack to cool completely.