Chewy brownie cookies

I can't take full credit for these DELICIOUS cookies. I got this recipe from one of my favorite cookbooks and made them my own.This cookie has the rich chocolate flavor and chewiness of a brownie, just thinner. These cookies require some technique but it will be so rewarding when you nail the recipe. This recipe is very easy, just requires following all the steps thoroughly. Make sure you do not overbake to guarantee them being soft & chewy. I made mine with peanut butter & Nutella because why not! My favorite being the Nutella ones. See note after the instructions. You guys are going to LOVE this recipe!!!

Makes 13-16 cookies

Ingredients

• 3/4 cup + 1 tbsp. AP flour

• 3 large eggs at room temp.

• 1 1/4 cup of sifted sugar

• 3/4 tsp. baking powder

• 3/4 tsp. salt

• 1 tbsp. canola or vegetable oil

• 1 tsp. vanilla extract

• 5 tbsp. unsalted butter

• 8 oz. semisweet chocolate chips

• 1/4 cup cocoa powder

1. Pre-heat your oven to 350F and adjust the rack to the middle of the oven. Line two sheet pans with parchment paper so that your cookies don't stick to the pans.

2. In a small bowl, whisk together the flour and baking powder & set aside.

3. In the bowl of a stand up mixer, fitted with a paddle attachment, beat the eggs, sugar and salt on medium high heat until the mixture is pale & doubled in size, 6-8 minutes. Turn the mixer to low speed and stir in canola oil & vanilla until well combined.

4. Now, time to melt the butter and chocolate. Place the butter in a small saucepan over low heat, add the chocolate and melt together. Stirring frequently, until smooth. Off the heat, add the cocoa powder the chocolate mixture & whisk until completely combined with no lumps.

5. Add the warm chocolate-butter mixture to the egg mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined. Let the mixture sit at room temp. for 5 min. to allow it to Harden up.

6. Use a small scoop or two spoons to drop a tablespoon at a time of batter onto your prepared baking sheets, spacing them at least 2 in. apart.

7. Bake the cookies for 9min. Bake one pan at a time, rotating halfway through baking (5 min.) The cookies will be puffed and cracked after 8-9 min. of baking and will be ready. (YES. you'll think they are raw and not cooked, ignore yourself and take them out of the oven, they'll continue cooking outside of the oven)

8. Transfer the sheet pans to a wire rack and let the cookies cool completely and firm up before eating.

With peanut butter or Nutella

Drop 1 tsp. of nutella or peanut butter on top of each brownie dough ball and use a toothpick or knife to swirl before baking.