Meet the Brookie or the Crownie, honestly does the name even matter, these cookies are too good to be true. I won’t tell anyone that you are currently drooling on your keyboard. These will do that to you.
You know how when you make brownies, people tend to all want the gooey middle ones. Well these cookies here are the perfect solution to your problem. Think of them as the perfect brownie without the tough edges that some of those corner brownies sometimes get. I made these during the whole Hurricane Irene ordeal since I was craving brownies and knowing we wouldn’t be able to go anywhere for two straight days I had to bake something. I was a little weary since the dough is not like the consistency of any other cookie I have made. Trust me it will be runny, and it will work. One word of advice for you is that these do tend to stick a little bit to the baking sheets, for my second round I ended up using parchment paper to help avoid that. It is also very important to let the cookies cool on the sheets for several minutes after baking OR you could just dive in head first. Your choice.
½ cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semisweet chocolate chips, divided
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 ½ cups sugar
2 teaspoons vanilla extract
What you’ll do:
Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; let cool. Combine flour, baking powder, and salt in a small bowl, set aside. Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well. Then add the chocolate mixture and beat well. Stir in remaining 1 ½ cups chocolate chips.
Scoop dough onto baking sheets 1 inch appart. Bake at 350 degrees for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.
Source: K & K Test Kitchen