Chocolate Brownie Cookie

This cookie is pure chocolate bliss and has a wonderful soft and chewy bite.  It really does taste like a brownie. The batter is easy to make and you don’t really need a mixer.  I use Ghiradelli semi sweet chocolate chips and you melt half for the dough and put the rest in the batter which contributes to the rich chocolatey bite.  It’s best to refrigerate the dough for at least 30 minutes to make sure the cookies stay nice and puffy when they bake.  If you want to make them even fancier ~ put some white chocolate chips in a baggie and microwave it for 20 seconds and smoosh it (that’s a technical cooking term) around and heat it for another 10 seconds until it is smooth and free of lumps.  Cut a tiny end off one of the corners and drizzle the white chocolate back and forth over the cookies.   At Christmas, I have sprinkled crushed candy canes on top of the white chocolate drizzle which is nummy. These cookies also freeze well.  Click here for the recipe….