Brownie Cookies (Four Chocolates)

• 2-1/4 cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 cup Unsalted Butter, Softened
• 1 cup Brown Sugar, Packed
• 1/4 cups Granulated Sugar
• 1/4 cups Cocoa, Unsweetened Natural
• 4 ounces, weight Instant Chocolate Pudding Mix (small Box)
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1/4 cups Chocolate Syrup (such As Hershey's)
• 12 ounces, weight Semi-Sweet Chocolate Chips

1. Preheat oven to 375u0b0F.
2. Sift flour, soda and salt. Set aside.
3. In a heavy mixer, cream butter, sugars and cocoa. Add pudding mix. Blend in eggs, one at a time. Add vanilla and Hershey's syrup. Blend in dry ingredients and when almost incorporated, add chocolate chips. Mix.
4. Scoop about 2 tablespoons of dough or use an 1/8 cup scoop (small Pampered Chef scoop). Roll into balls and flatten slightly on a baking mat or parchment-lined cookie sheet (they won't spread on their own).
5. Bake at 375u0b0F for 11 minutes. Cool slightly on baking sheet and remove to a cooling rack until completely cooled. Store in an airtight container.
6. Makes about 3 1/2 dozen cookies.

flour, baking soda, salt, unsalted butter, brown sugar, ubc, ubc, chocolate pudding mix, eggs, vanilla, ubc, chocolate chips

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