Brownie cookies are what I make when I’m desperate for chocolate, but I don’t want a whole pan of brownies sitting on my kitchen counter for days, tempting me to slice just one more tiny nibble as I walk by them. That’s not to say these cookies are healthy or less-indulgent, but they are thin and delicate, giving the illusion of restraint, or at least, moderation. They can easily be shared with others, and during this tense election cycle, passing out cookies to friends and neighbors might not be such a bad idea.

• 5 tablespoons unsalted butter
• 8 ounces semi-sweet or bittersweet chocolate (60% cacao is ideal, and no more than 70%), chopped, plus 5 ounces, chopped into bite-sized pieces
• 2 tablespoons Dutch-processed cocoa powder
• ½ cup all-purpose flour
• 3/4 teaspoon baking powder
• 3 large eggs
• 1 ¼ cup granulated sugar
• 1/2 teaspoon fine sea salt
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract

1. Adjust an oven rack to the middle positon and preheat to 350ºF. Line 3 sheet pans with parchment paper.
2. Place the butter in a small, heavy-bottomed saucepan set over the lowest possible heat. Add 8 ounces of the chocolate and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is warm, but not hot, to the touch. Add the warm cocoa powder to the chocolate and whisk until completely combined. Remove from the heat and keep warm. (Alternately you can heat the butter and chocolate together in the microwave  – use a microwave safe liquid measuring cup, and stop and stir frequently until melted.) In a small bowl, whisk together the flour and baking powder and set aside.
3. In the bowl of a stand mixer fitted with a paddle, whip the eggs, sugar, and salt on medium-high speed until the mixture is very light and fluffy, 3-5 minutes. Turn the mixer to low and stir in the vanilla and canola oil until just combined, then add the warm chocolate-butter mixture. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a spatula to fold in the remaining 5 ounces of chopped chocolate.
4. If the batter is runny, let it cool for a few minutes until it firms to the consistency of a thick brownie batter. Use a small scoop or 2 spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches apart (I fit 12 on a sheet).
5. Bake the cookies one sheet at a time until puffed and cracked and the edges are set, 8–12 minutes. Enjoy warm or at room temperature. The cookies are best the day of baking but will keep, airtight at room temperature, for up to 3 days.

Enjoy!

Inspired by Alternative Baker by Alanna Taylor-Tobin