Chocolate Brownie Cookies

Cookies meet brownies, what more do you need to know? Seriously, that description tells you everything, and hopefully prompts you to go make them immediately. But okay, if you need a little more convincing, know that I made these and gave 90% of them away and then found myself with a very disappointed husband on hand. He mentioned this several different times, and it's safe to say I've taken the hint...I'll be making these again soon!
They're chewy and fudgy and rich. You'll think you should stop at one, but you won't be able to resist a second...or third! Make them, and maybe share some of them, but don't make my mistake!

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Chocolate Brownie Cookies
Ingredients:
-1 lb semisweet chocolate, chopped
-4 tbsp unsalted butter
-4 large eggs, at room temperature
-1 1/2 cups sugar
-1 tsp vanilla
-1/4 tsp salt
-1/2 cup flour, sifted
-1/2 tsp baking powder
-1 cup semisweet chocolate chips

Directions:
1. Place a glass heatproof bowl over a pot of simmering water and melt the chopped chocolate with the butter, stirring occasionally, until smooth.
2. In a second bowl, beat the eggs and sugar until thick and pale. Beat in the salt and vanilla. Fold in the melted chocolate, followed by the flour and baking powder. Mix in the chocolate chips.
3. Cover and chill the batter for at least one hour (you want it cold but still scoopable, so don't let it get too cold!).
4. Preheat oven to 350F. Line two baking sheets with parchment paper. Using a cookie scoop, scoop dough into rounds and place on prepared baking sheets. Bake for about 10 minutes, until cookies are dry on the edges and crackled on top. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

from Food and Wine Magazine, as seen on St. Louis Eats and Drinks