Brownie Cookies

THESE ARE EXACTLY WHAT THE NAME IMPLIES: A PERFECT FUSION OF COOKIE AND BROWNIE. CAN'T LOSE IN THIS EQUATION.

INGREDIENTS:
2 c. chocolate chips
4 oz. unsweetened chocolate
1/4 c. butter
4 eggs
1 1/3 c. sugar
1 tsp. vanilla
1/2 c. flour
1/2 tsp. baking powder
2 c. chocolate chips

DIRECTIONS:
Set oven to 375 degrees
Melt 2 cups chocolate chips, 4 oz baker's chocolate and butter together in saucepan.
Mix eggs, sugar and vanilla until just combined. Stir together dry ingredients.
When chocolate is melted, stir in egg mixture.
Add dry ingredients.
Stir in last 2 cups chocolate chips. OR 1 cup chocolate chips with 1 cup pecans.
Scoop onto cookie sheets and bake for 10-15 minutes, depending on the size of your cookies. Timing is important here. This batter cannot really sit or you will not get the pretty crackly crust you see in the picture. If you only have one cookie sheet, you might want to halve the recipe so you can bake them all at the same time recipe. As for baking, do not overcook these. The edges should be set but they should be pretty soft in the middle when you take them out of the oven. They will set quite a bit upon cooling and you definitely do not want to miss out on biting into the perfect mix of crisp edge and squishy middle with melted chips.

{This recipe was found via Welcome to my Pantry}

NOTE: The batter is alarmingly runny. Just glob it onto the cookie sheet and it will be fine. However, I dumped an extra 1/4 cup of flour into my batter, along with a bunch of nuts, to make myself feel better and the cookies turned out beautifully anyways. It's up to you.