Drop Cookies: Chocolate Brownie Cookies

These cookies are completely delicious, mostly because they're basically brownie batter dropped on a cookie sheet. Delicious. They're also quite sticky, so use a nonstick liner or parchment paper to bake these cookies on. Don't be tempted to use wax paper. It might be nonstick, but it smokes when used in the oven.


Instead of using a saucepan, you can use a chocolate melter or fondue pot to melt the chocolate and butter together. It's simple and you definitely won't burn the chocolate.


Ingredients


¾ cup semi-sweet chocolate chips
⅓ cup butter or margarine
¼ cup sugar
2 eggs
½ cup all purpose flour
¼ tsp baking powder
¼ tsp salt
¾ cup milk chocolate chips
¾ cup walnuts or pecans, chopped (optional)


Preparation


Heat oven to 350°F. In a small saucepan or chocolate melter, melt semi-sweet chocolate and butter, stirring until smooth. Remove from the heat and cool slightly.


In a large bowl, beat sugar and eggs at a medium speed for 3 minutes. Blend in melted chocolate. Stir in flour, baking powder, and salt. Gently fold in milk chocolate and walnuts, being careful not to crush the walnuts too much.


Drop by rounded teaspoons onto prepared cookie sheets. Bake for 8 minutes, until cookies are just set. Let cool on cookie sheet for 1 minute, then cool completely on racks. Store in an airtight container for up to 4 days.