Better-than-Brownie-Cookies

I was really sad a few days ago... My sister is growing up and doesn’t care about me anymore – the sister who, as a little girl, would be around me 24/7; the same sister who would grab my legs if I got the car keys. Feeling her so distant breaks me heart... :õ(

But life brings us great surprises – one day after calling my sis and hearing “I’m busy now” I met a reader of the blog that put a smile on my face: she’s 17 and adorable! She’s one of my coworker's daughter and wanted to meet me while dropping by the office. Her name is Marina and she made me blush with so many kind words about the blog. After that I even got a lovely email and a beautiful book. I’ve told her mom that I would like to “adopt” Marina as my little sister. :D

I made these cookies for her (after my macaron disaster) as a way to thank her for being so generous.

Marina, dear, it was a great joy meeting you and your tenderness made my heart warm again.
xoxo

Better-than-Brownie-Cookies
slightly adapted from here

1 1/3 cups (233g) dark chocolate, 70% cocoa solids or more, chopped
2 tablespoons (28g) unsalted butter, room temperature
2 eggs
2/3 cup (134g) sugar – I used vanilla infused sugar
½ teaspoon vanilla extract
¼ cup (35g) all purpose flour
¼ teaspoon baking powder
1 cup (175g) dark chocolate chunks or chips

Preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper.

Melt the 1 1/3 cups chocolate with the butter in a small saucepan over low heat – stir constantly until smooth. Set aside to cool for 5 minutes. Mix eggs, vanilla and sugar in a medium bowl. Combine thoroughly. Set aside.
Sift flour and baking powder together in a small bowl.
Add melted chocolate mixture to the egg mixture and slowly add your dry ingredients. When stirred, add the cup of chocolate chunks/chips and stir.

Scoop 1 ½ tablespoons of dough onto prepared sheets. Bake for 10-12 minutes or until they are firm on the outside (dough loses its sheen). Leave to cool completely on sheets.

Makes about 18