SRC: Chocolate Brownie Cookies

This month my secret partner in the Secret Recipe Club was Phemomenon. I literally made these cookies within an hour of receiving my blog assignment - they looked that good!  I was in the mood for something chocolatey (and had some chocolate chips to use up), and these cookies absolutely fit the bill.  They feature loads of chocolate, both melted and as chips, in a cookie that tastes a lot like a brownie.  Personally, I like my cookies on the smaller side, especially when they're rich like these - easier to eat lots of them that way!  :)  So, I made these about half as large as the originals, and adjusted the baking time accordingly.  Either way you do it, these cookies are amazing!

Chocolate Brownie Cookies (adapted from Phemomenon, original recipe from Martha Stewart)
Makes about 2 dozen small cookies

9 ounces semisweet chocolate chips, divided

2 T unsalted butter

1/3 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 egg

1/3 cup + 1 T packed light-brown sugar

1/2 tsp vanilla

1. Preheat the oven to 350 degrees.  Heat 4 ounces of the chocolate chips along with the butter in a microwave-safe bowl in 30-second intervals, stirring between and being careful not to scorch the chocolate.

2. In another bowl, whisk together the flour, baking powder, and salt.

3. In a mixing bowl, beat together the egg, brown sugar, and vanilla until fluffy.  Beat in the melted chocolate.  Add the flour mixture and stir to combine.  Stir in the remaining 5 ounces of chocolate chips.

4. Drop spoonfuls of dough (about 1 T per cookie) onto the cookie sheet, giving them some room in between cookies as they'll spread.  Bake until the cookies are shiny and crackly but still soft in the center, 8-10 minutes - be careful as these tend to get overly browned on the bottom very quickly.  Cool on the baking sheet for a few minutes before transferring to a wire rack to cool.