Chocolate Brownie Cookies

For Mother’s Day, I have to include a recipe that Karen likes.  This means it ABSOLUTELY MUST come from some other source, and that I ABSOLUTELY CANNOT tinker with it in any way.  For Karen, eating chocolate is right up there with shopping and taking pictures, so my choice is Southern Living’s Chocolate Brownie Cookies.  I am not a chocoholic like my wife, daughter, and mother-in-law, but I must admit, these are good.  As with most cookies, they are best still warm from the oven with a little Blue Bell homemade vanilla.


1/2 cup butter

4 (1 ounce) unsweetened chocolate squares, chopped

3 cups semisweet chocolate morsels, divided

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

4 large egg

1 1/2 cups sugar

2  teaspoons vanilla extract


  1.  Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate  morsels in a large heavy saucepan.
  2. Cook over low heat, stirring constantly, until butter and chocolate melt; then let cool.
  3.  Combine flour, baking powder, and salt in a small bowl; set aside.
  4.  Beat eggs, sugar, and vanilla at medium speed with an electric mixer.
  5. Gradually add dry ingredients to egg mixture, beating well.
  6. Add chocolate from saucepan to mixture; then beat well.
  7. Stir in remaining 1 1/2 cups chocolate morsels.  (For better results refrigerate the dough overnight.)
  8.  Drop dough by spoonfuls 1 inch apart onto baking sheets lined with parchment paper or silicone baking liner.  (Again, for better results, place the baking sheet in the freezer for a while beforehand.)
  9.  Bake at 350˚ for 10 minutes.
  10. Cool slightly on baking sheets; then remove to wire racks to cool completely.

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