These cookies couldn't be more aptly named. They truly taste exactly like a brownie, but in cookie form. When I served these at community group, we all marveled over the texture. They managed to be light and airy, but not cakey, with a deep, dense chocolate flavor to them. 

Because I used mostly dark chocolate, these were quite rich! Because I prefer my brownies just underbaked, I decided to play around with how long I kept these cookies in the oven. My preference was for the slightly gooey ones, which were taken out around 9 or 10 minutes and still looked a little soft in the middle. They were a bit more difficult to transfer to the wire rack, but once cooled they were perfectly chewy throughout!

Want to take these to a new level? Crumble them over vanilla ice cream!

One Year Ago: Baked Lemon Buttermilk Donuts
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Three Years Ago: Candy Bar Cookie Bars

Chocolate Brownie Cookies
from Food and Wine Magazine November 2012

Ingredients:
-1 pound chocolate, chopped (I used a mix of dark and semisweet)
-4 tbsp unsalted butter
-4 large eggs, at room temperature
-1 1/2 cups sugar
-1 tsp pure vanilla extract
-1/4 tsp salt
-1/2 cup all-purpose flour, sifted
-1/2 tsp baking powder
-1 (12 oz) bag semisweet chocolate chips

Directions:
1. In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times until smooth (about 7 minutes).
2. In another large bowl, beat the eggs with the sugar using an electric mixer on medium speed, until thick and pale (about 5 minutes). Beat in the vanilla and salt. Fold in the melted chocolate with a rubber spatula, followed by the flour and the baking powder. Stir in the chocolate chips.
3. Scrape the batter into a shallow baking dish. Cover and freeze until well chilled and firm, about 1 hour.
4. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Working in batches, scoop 2-tbsp size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and beginning to crack on top (they might still look undercooked a little in the middle). Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
*store cookies in an airtight container at room temperature for up to 4 days