Soft and Chewy Brownie Cookies
"These cookies have the taste and texture of perfect brownies. They're rich, dark, and smooth. They're soft and tender in the interior with chewy edges. They're fudgy, dense, and not at all cakey. Chunks of chocolate are present in every bite and make these cookies an indulgent, rich treat. They're lighter in weight and heft, thanks to being almost flourless. It's important to bake these cookies on Silpats or silicone mats and to use a cookie scoop to dollop out the dough, and to give the dough ample time to firm up at room temperature before baking so they cookies don't spread. These are the best brownie cookies I've ever tried and would also make great sandwich cookies with frosting or ice cream filling...."
INGREDIENTS
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12 ounces dark chocolate from a bar, chopped and divided into 7 ounces and 5 ounces (I used a Trader Joe's Dark Chocolate Pound Plus Bar 54%; do not use chocolate chips)
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3 tablespoons butter (I used unsalted)
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2 large eggs
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2/3 cup granulated sugar (or superfine sugar if available)
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1 teaspoon vanilla extract
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1/4 cup all-purpose flour, sifted
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1/4 teaspoon baking powder, sifted
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