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Choolat Browni Cookie

An ooey-gooey cookie combined with a so, fudgy brownie? Yes, please! Serve these easy-to-make sweets with glasses of cold milk or tucked into bowlfuls of vanilla ice cream.

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. In a medium saucepan, combine the buer and chocolate. Set the pan over low heat and stir constantly until the mixture is smooth. Don’t let it get too hot! Remove the pan from the heat and let it cool for about 10 minutes.

Add the brown sugar, eggs, and vanilla to the chocolate mixture and whisk until well blended. Stir in the flour mixture until blended. Refrigerate the dough in the saucepan for about 5 minutes.

Drop rounded tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 1½ inches apart. Bake 1 cookie sheet at a time until the edges of the cookies are set but the centers are still slightly so, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

½ cup all-purpose flour ¼ teaspoon baking powder ¼ teaspoon salt4 tablespoons

unsalted buer

12 ounces (about 1 cup)semisweet or biersweet chocolate, chopped

¾ cup firmly packed

light brown sugar

2 large eggs

1 teaspoon vanilla extract

MAKES ABOUT 36 COOKIES

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