Chocolate Brownie Cookies Serving Size - 1 Prepared By - DnD Recipe Rating * * * * *
			4 Tbs unsalted butter; more for the pan 12 oz. bittersweet chocolate, chopped 3 large eggs, at room temperature 3/4 cup sugar 2 tsp. vanilla extract 1/3 cup all-purpose flour 1/4 tsp. baking powder 1/4 tsp. salt
			Makes 4 dozen ---- Position an oven rack on the center rung. Heat the oven to 350°F and line two baking sheets with parchment (or grease and flour the pan). In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 min. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine. Sift the flour, baking powder, and salt together. Stir the flour mixture into the batter; let the batter rest for 15 min or until the batter is thick to spoon. Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal opening). For each cookie, pipe 1" balls of batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 - 10 min. The cracks should be moist but not wet. Cool the cookies on a wire rack.