Brownie Cookies

• 12 ounces bittersweet chocolate, finely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water.
3. Stir until melted, then remove bowl from heat and let cool.
4. In a small bowl, whisk together flour, baking powder, and salt.
5. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high speed until fluffy.
6. Add eggs and vanilla and beat until combined.
7. With mixer on low speed, add chocolate and flour mixture in alternating batches; mix just until combined after each (do not overmix; the consistency will be more like brownie batter than stiffer cookie doughs).
8. Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets.
9. Bake, rotating sheets halfway through, until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes.
10. Transfer cookies to a wire rack to cool completely.
11. (Cookies can be stored in an airtight container at room temperature up to 4 days.)
12. (Per Serving)
13. Calories: 105
14. Fat: 6.8g (3.6g Saturated Fat)
15. Protein: 1.5g
16. Carbohydrates: 12.7g
17. Fiber: 0.8g

bittersweet chocolate, allpurpose, baking powder, salt, unsalted butter, granulated sugar, lightbrown sugar, eggs, vanilla

Taken from www.epicurious.com/recipes/food/views/brownie-cookies-387599 (may not work)