Brownies, But They’re Actually Cookies

Ingredients

• 12 ounces chocolate chips
• ½ cup butter
• 3 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup flour
• ¼ cup unsweetened cocoa powder
• ½ cup mini chocolate chips

Instructions

• Put regular chocolate chips and butter in a large saucepan over low heat to melt them. Stir constantly until melted together and mixed thoroughly.
• Remove from heat and set to the side for now.
• In a separate bowl, beat together the eggs, the sugar, the vanilla extract, the baking powder, and the salt constantly and vigorously, or use a beater on high speed for 5 minutes if possible, until the mixture is thick and creamy. This step is very important, so please take the time to mix until the consistency is correct, or else the cookies might need to be more creamy.
• Reduce the beater speed to low, or mix gently for a little longer to make sure the ingredients are combined.
• Stir in cocoa powder and flour until well mixed.
• Add in mini chocolate chips and stir in until the consistency is similar to thick brownie batter.
• Cover batter and chill for 30 minutes.
• The oven should be preheated to 350℉, and line 2 baking sheets with parchment paper.
• Using a cookie scoop or rounding by hand, place small balls of batter onto the sheets, about 2 inches apart.
• Bake for 8-10 minutes only. This should allow the cookies to be slightly crisp at the edges but may look wet in the center. This is good, overbaking will cause cracking, so if they look about right, take them out.
• A shiny crust will develop as the cookies cool, and then they will be ready to eat!