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
1/3 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.