Your guests will devour these soft chocolaty brownie cookies. The secret is to underbake them slightly.
Servings: Makes about 24 cookies.
½ cup unsalted butter
4 ounces bittersweet chocolate
1¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1½ cups sugar
2 teaspoons vanilla extract
Preheat oven to 350 F.
Line cookie sheets with parchment paper.
Melt butter and chocolate in a heavy pot over low heat, stirring until smooth. Remove from heat and cool slightly.
Combine flour, baking powder and salt in a medium bowl. Beat together eggs, sugar and vanilla in a large bowl until combined. Blend chocolate mixture with egg mixture, and then fold in flour mixture.
Place dough on cookie sheets in approximately 1 tablespoon mounds, about 2 inches apart. Bake for 9 to 10 minutes, leaving them slightly underbaked for a chewy, brownie-like texture.