triple-chocolate brownie cookies

I'm on a roll!  No, I haven't mailed my taxes yet.  To avoid doing that, I baked these ultra rich triple-chocolate brownie cookies.  They are super moist and rich.  Personally, I think that the chocolate drizzle on the top was overkill.  One cookie set me sailing on a sugar high.  The super richness could be attributed to the ghiradelli chocolate chips I used.  It may sound crazy, but I think they would be better if they were drizzled with a chocolate frosting/glaze rather than the melted down chips.  But if super chocolaty rich cookies are your cup of tea, check these out.

The recipe comes from tasteofhome Cookies

yield 6 dozen

Ingredients

4 squares (1 ounce each) unsweetened chocolate

3/4 cup butter, cubed

4 eggs

2 cups sugar

1 1/2 cups all purpose flour

1/2 cup baking cocoa

2 teaspoons baking powder

1/2 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips, divided

2 teaspoons shortening

In a microwave, melt chocolate and butter; stir until smooth.  Cool slightly.  In a large bowl, beat eggs and sugar.  Stir in chocolate mixture.  Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture.  Stir in 1 1/2 cups chocolate chips.  Cover and refigerate for 2 hours or until easy to handle.

 Drop by tablespoonfuls 2 in. apart onto greased baking sheets. (I used ungreased parchment paper) Bake at 350 degrees F for 7-9 minutes or until edges are set and tops are slightly cracked.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

In microwave, melt remaining chips and shortening;  stir until smooth.  Drizzle over cookies.  let stand for 30 minutes or until chocolate is set.  Store in an airtight container.