Chocolate Brownie Cookies

On this episode, Stephanie bakes ooey gooey chocolate brownie cookies. These delectable treats have delicious chocolatey flavor with a little bit of crispiness on the edge. Try these cookies today, you’ll really love them.

• 1 lb (454 gm) semisweet chocolate, chopped
• 4 tbsps butter
• 4 large eggs
• 1 1/2 cups (300 gm) vanilla infused sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/2 cup (60 gm) all-purpose (AP) flour
• 1/2 tsp baking powder
• 12 ounces semi-sweet chocolate chips

1. Melt the chocolate and the butter together over a double boiler until smooth & shiny.
2. In the bowl of a stand mixer using the paddle attachment, beat together the eggs & sugar over medium speed until thick and pale, about 5 minutes. Add the vanilla & salt.
3. Gently stir the melted chocolate and butter mixture into the batter.
4. Add the flour and baking powder and mix until combined.
5. Stir in the chocolate chips.
6. poon the dough into a shallow baking dish and freeze until well chilled and firm, about 1 hour.
7. Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.
8. Scoop 2 tablespoon sized mounds of cookie dough onto the baking sheet leaving 2 inches between each cookie.
9. Bake for 11-14 minutes until the cookies look dry around the edges and cracked on top.
10. Cool for 10 minutes on the sheet pan, then transfer to a cooling rack to cool fully.
11. Scooped cookie mounds can be frozen without baking to be baked off at a later time. Add 2-3 minutes to baking time if frozen.