One-bowl brownie cookies

From Mel's kitchen cafe

INGREDIENTS:

• 1/2 cup (4 ounces, 1 stick) butter
• 1 cup (6 ounces) semisweet or bittersweet chocolate chips (or chopped chocolate)
• 3/4 cup (5.25 ounces) light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (5 ounces) all-purpose flour
• 1/3 cup (1.25 ounces) natural unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (3 ounces) chocolate chips

1. In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips at 1-minute intervals, stirring in between, until melted and smooth (but not overly warm). Let the mixture cool until room temperature.
2. Add the brown sugar, eggs, and vanilla. Stir until well-combined.
3. Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don’t overmix). Stir in the chocolate chips.
4. Chill the dough for 1-2 hours until the dough is more firm but not so stiff you can’t scoop out the cookie dough.
5. Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
6. Scoop out heaping tablespoon-sized portions of dough and roll into balls (I use a medium #40 cookie scoop).
7. Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet).
8. Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don’t overbake!
9. Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer (these taste great straight from the freezer!).

Notes from Jill's kitchen: Easy. Chocolate. Delicious. Need I say more?