(A Lot Of) Chocolate Brownie Cookies

Got excess chocolate just hanging around, begging to be used up?  Here's a great recipe for that lol.  Seriously, these are over-the-top chocolatey.  And had I not messed up the first step somewhat, I bet even more so.  Yeah, about that...I was trying to make these in a hurry of sorts, soooo...as tends to be the case, mistakes are made when doing so.  Silly me, I did not think about the butter and chocolate "cooking" together when trying to melt in the microwave (instead of going stovetop).  Likely would have been ok if I'd have just melted the chocolate by itself and then added in the butter, but no, that's not what I did, but, by dang, I made it work for me anyway.  The cookies still tasted fabulous, and even the first under-done batch was consumed hastily by other members of the house :)

Here is the original recipe:
http://www.foodandwine.com/recipes/chocolate-brownie-cookies

Ingredients:

1 lb. (16 oz.) semi-sweet chocolate chips
4 T. unsalted butter
4 large eggs, room temperature (yes, this is necessary)
1 1/2 c. sugar
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c. all-purpose flour, sifted
1/2 tsp. baking powder
12 oz. semisweet chocolate chips


Instructions:

1. In a double boiler (see note above on why not to use the microwave), melt the 16 oz. of chocolate chips.  Stir in the butter after the chocolate has melted, then remove top part of double boiler from bottom.  Set aside.
(this is how mine looked--not nearly as smooth as should be, I'm sure)

2. Add eggs and sugar to a large mixing bowl. Beat with a handheld electric mixer on medium speed, until thick and pale.

3. Beat in the vanilla and salt.

4. Using a rubber spatula, fold in the melted chocolate.

5. Fold in the flour and baking powder.

6. Stir in the 12 oz. of chocolate chips.

7. Place in freezer for 1 hour.

8. Heat oven to 350°F.  Line baking sheets with parchment paper.

9. Use a cookie scoop to portion 1.5 to 2 T. size mounds on the prepared baking sheets (original recipe calls for 2 T, but I used 1.5 T and worked fine), 2 inches apart.

10.  Bake for 10 minutes or until cookies are dry around edges and cracked on top (be careful! I went 12 minutes on first batch and they still were not quite done (didn't look it, but thought maybe tops were cracked enough).  Ended up going 14 on the other two and they were correct.)

first batch after removing from oven:

first/underdone batch after cooled on sheet:

11. After removing from oven, leave on cookie sheet for 10 more minutes before transferring to wire rack to cool completely.

12. Store in airtight container and enjoy!  *Note: after a couple of days, they had gotten a little hard--microwave for 10 seconds and they are great again!*