A cookie that tastes like a chocolate brownie? Yes, sign me up please. I’ll have at least two. Or three.

Fudge and chocolatey, I dare you to try and eat just one. Made to pair perfectly with a tall glass of milk, bake these up and enjoy every little last crumble.

Brownie Cookies {week 6}
1/2 c. butter
4 (1 oz) unsweetened chocolate baking squares, chopped
3 c. semisweet chocolate chips, divided
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
4 lg. eggs
1 1/2 c. sugar
2 tsp. vanilla extract
2 c. toasted pecans, chopped

Preheat the oven to 350 degrees. Combine butter, unsweetened chocolate, and 1 1/2 c. of chocolate chips in a large heavy saucepan over low heat, and cook, stirring constantly until butter and chocolate are melted; cool.

Combine flour, baking powder, and salt into a small bowl and set aside.

Beat eggs, sugar and vanilla at medium speed with an electric mixer until combined; gradually add flour mixture to egg mixture, beating until blended. Add chocolate mixture and beat until blended. Stir in remaining 1 1/2 c. of chocolate chips and pecans.

Drop dough by 2 tablespoonfuls 1-inch apart on parchment paper-lined baking sheets. Bake, in batches, for 10 minutes. Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely (about 20 minutes).

Serve and enjoy!

Recipe Source: The Southern Cookie Book