Chocolate Brownie Cookies
Soft and goey insides? Check.
Flaky and shiny outsides? Check.
It's a brownie, but in a cookie!
A NOTE ON DOUBLING
This recipe can be doubled but doesn't work nearly as well. I tried to double it when making large batches of Christmas cookies to give to friends and family. Chemistry is important here, so you should bake immediately after you mix in the chocolate and dry ingredients while it's still "foamy". This also means you really need to bake the entire batch at once (so fit all cookies on 2 trays). The dough can't sit out on the counter long or go in the refrigerator. It's warm after mixing in the chocolate and cooling changes the texture significantly. When the dough cools, it gets thicker, and the cookies don't come out smooth and shiny but rather more jagged and dull. The insides don't taste any different and are still deliciously soft and chocolatey, but the outside texture is less pleasant. If you're lucky enough to have a double oven and four cookie sheets, double away!