Name: Jumbo Brownie Cookies
Cuisine: American
Ingredients: 2 2/3 cups 60% bittersweet chocolate baking chips -- I used Nestle Dark (53%); 1/2 cup butter -- cubed; 4 large eggs; 1 1/2 cups sugar; 4 teaspoons vanilla extract; 2 teaspoons instant espresso powder -- optional; 2/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 12oz package semisweet chocolate chunks

Jumbo Brownie Cookies

Day 4 of the 12 Days of Christmas Cookies! These Jumbo Brownie Cookies from Taste of Home are the best of both worlds- the chocolately soft center of a brownie, with the crisp edges of a cookie.

I knew right off the bat that I wouldn't be using the chocolate called for- I am the only dark chocolate fan, and 60% would be way too much for my guys. I used Nestle Dark Chocolate chips instead, which are 53%. And even though it says the espresso powder is optional, I highly recommend it. You don't taste coffee, it just brings out the chocolate flavor.

These were fantastic with a nice cold glass of milk. I might make them smaller next time for easier dunking, and because to the guys, no one eats just one cookie, not even when it's a jumbo one. Thank you to Rebecca C for sharing her recipe!

Jumbo Brownie Cookies

Author: Jolene's Recipe Journal

Ingredients

2 2/3 cups 60% bittersweet chocolate baking chips -- I used Nestle Dark (53%)
1/2 cup butter -- cubed
4 large eggs
1 1/2 cups sugar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder -- optional
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
12oz package semisweet chocolate chunks

Instructions

Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand 10 minutes or until mixture thickens slightly.
Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake 12-14 minutes or until set. Cool on pans 1-2 minutes. Remove to wire racks to cool. Yield: about 1-1/2 dozen.