Brownie Cookies

   Well, I've seriously dropped the ball! I have a bunch of Christmas cookies I want to post about, and I feel the hands of time chasing me down, wagging it's clock arms at me shouting, "it's too late! It's tooooo laaaaaaate!!!!". 
   I know Christmas is not technically for another 13 days (yiiiiikes!!!), but we leave to stay with family in 6 days, so I've got less time to cram all my projects into! I'm not sure if I'll be blogging while I'm away or not, so I wanted to be sure I got all my pre-Christmas ideas out into the world before Christmas. Anywhooo.....I'm rambling. Let's just move onto today's lovely treat. 
   It's a cookie. It's a brownie. Need any more info? I thought not.   
   Oh, p.s., if you're looking for a gluten free brownie cookie, look here. :)  

Brownie Cookies
The dough requires a teeny bit of cooling time before baking it.
This recipe is from A Bakers House

Ingredients:

• 1/2 cup flour
  
• 1/4 teaspoon baking powder
  
• 1/4 cup butter 
  
• 12 ounces chocolate (you can use semi-sweet chips or baking chocolate)
  
• 3/4 cup brown sugar
  
• 2 teaspoons vanilla
  
• 2 large eggs
  
• 1/2 cup chocolate chips 
  

Method:

1. Combine the flour and baking powder, whisk 'er up, and set aside (don't pre-heat your oven yet!) :)  
   
2. Melt the butter and chocolate together in the microwave on 30 second intervals at half power, or use a heavy bottomed saucepan/pot to warm and melt together on low heat. Remove from heat and let it cool for a few minutes then add the brown sugar and vanilla.
   
3. Pour the chocolate mixture into a larger bowl and mix in the eggs. Slowly add the flour mixture then add the mini chips as well.
   
4. Cover the dough with plastic wrap and place into the fridge to cool for 10-20 minutes. You may now turn your oven on to heat to 350. I gave you permission.
   
5. While the dough is cooling and the oven warming, prepare your baking sheet with parchment paper. You can do more than one sheet at a time, but you'll need to rotate them halfway through cooking
6. Using a medium (2 tablespoonfuls worth) scoop, scoop the dough out and place, 2 inches apart, onto your prepared baking sheets.
7. Bake for 8-10 minutes. These are better on the undercooked side, not the dry and crunchy side! They are ready when they have flattened some, and the tops are crackly. Crackly? Meh, I'm using it.
8. Remove from oven and cool on racks
   

   Like all the cookies I make for the Christmas season, these are freezable. Thumbs up!
   I hope everyone has a great weekend. We have another busy one ahead of us, but it's all good things, so I'm not too stressed. I am moderately stressed, but that's acceptable, I think!