Fudgy Brownie Cookies

• 8 ounces, weight Semisweet Chocolate
• 4 ounces, weight Unsweetened Chocolate
• 6 Tablespoons Unsalted Butter
• 1-1/2 cup Sugar
• 3 whole Eggs
• 2 teaspoons Vanilla Extract
• 1 cup Flour
• 1 pinch Salt
• 1 cup Powdered Sugar

1. Put the chocolates and butter into a medium-sized microwave safe bowl. Microwave the chocolate and butter in 30-second increments until melted, stirring after every 30 seconds. Let cool for about 5 minutes.
2. In the bowl of you standing mixer, beat the melted chocolate mixture and the sugar until well combined. Beat in the eggs until well combined. Add the vanilla extract, and beat for another minute.
3. Add the flour and salt, and mix on low until combined. Chill the cookie dough in the refrigerator for at least 1 hour.
4. After the cookie dough has chilled, line 2 cookie sheets with parchment paper. Preheat the oven to 375 F.
5. While the oven is preheating, use a measuring tablespoon to scoop out the cookie dough. Roll each scoop between your hands and place the balls on the lined cookie sheet.
6. Bake the cookies for 9-10 minutes, until the cookies are set, but still soft.
7. Cool the cookies on the cookie sheet for 5 minutes, then remove them from the pan and cool them completely on a cooling rack.
8. Once the cookies have cooled, dust liberally with powdered sugar, and enjoy!
9. Adapted from Martha Stewart.

weight semisweet chocolate, chocolate, butter, sugar, eggs, vanilla, flour, salt, powdered sugar

Taken from tastykitchen.com/recipes/desserts/fudgy-brownie-cookies-2/ (may not work)