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Your guests will devour these soft chocolaty brownie cookies. The secret is to underbake them slightly.

Servings: Makes about 24 cookies.


½ cup unsalted butter

4 ounces bittersweet chocolate

1¼ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

2 eggs

1½ cups sugar

2 teaspoons vanilla extract


Preheat oven to 350 F.

Line cookie sheets with parchment paper.

Melt butter and chocolate in a heavy pot over low heat, stirring until smooth. Remove from heat and cool slightly.

Combine flour, baking powder and salt in a medium bowl. Beat together eggs, sugar and vanilla in a large bowl until combined. Blend chocolate mixture with egg mixture, and then fold in flour mixture.

Place dough on cookie sheets in approximately 1 tablespoon mounds, about 2 inches apart. Bake for 9 to 10 minutes, leaving them slightly underbaked for a chewy, brownie-like texture.

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