Chocolate Brownie Cookies

• 2 large eggs, room temperature
• 23 cup sugar
• 1 teaspoon vanilla extract
• 5 ounces extra bittersweet chocolate (60% cacao, Lindt or Ghirardelli recommended)
• 2 ounces unsweetened chocolate (85%-100% cacao, Lindt or Ghirardelli recommended)
• 2 tablespoons unsalted butter or 2 tablespoons margarine
• 12 tablespoon ground espresso (optional)
• 14 cup all-purpose flour
• 14 teaspoon baking powder
• 18 teaspoon salt
• 34 cup semi-sweet chocolate chips (Ghirardelli recommended)

1. Preheat oven to 325 degrees F.
2. Whisk/mix together eggs, sugar, and vanilla at high speed until mixture increases to 3x volume with a ribbony consistency.
3. Melt together both chocolates and butter in microwave or double boiler.
4. Be careful not to scorch chocolate!
5. If microwaving, do so in 15-20 second increments, stirring each time.
6. Slowly add chocolate mixture to egg mixture while mixing, taking care not to add the chocolate so quickly that the eggs get "cooked."
7. Mix well.
8. Add espresso (optional), flour, baking powder, and salt, continuing to mix well.
9. Stir in the chocolate chips.
10. Dollop onto a cookie sheet by the spoonful or using a pastry bag and cone, about 1 1/2 inches apart.
11. Bake 8-10 minutes at 325 degrees F.

eggs, sugar, vanilla, extra bittersweet chocolate, chocolate, unsalted butter, ground espresso, flour, baking powder, salt, semisweet chocolate chips

Taken from www.food.com/recipe/chocolate-brownie-cookies-201500 (may not work)