Triple Chocolate Brownie Cookies

These cookies.
Make them. Eat them.
Don't have chocolate?
Go get some.

In fact. Make them in bulk. Freeze them. And always eat them freshly baked. These are the epitome of melted fudge chocolate goodness. Complete with a light crispy outer, with literally a molten centre.
Chocolate lava cakes? Do not even hold a candle to this delicacy.
AND THEY'RE RIDICULOUSLY EASY TO MAKE TOO.
Granted they're not the most visually appealing, but that's also the result of my inability to camera.
Yes, I just verb'd camera.
And verb.
wut.

 Triple Chocolate Brownie CookiesOriginal recipe to be found on Cookie Madness

Ingredients
 6 tablespoons unsalted butter
2 ounces dark chocolate chips (At least 60%)
2 large eggs
1/2 teaspoon of vanilla
1 cup brown sugar
3/4 cups all-purpose flour
1/4 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (or a combination of semisweet and dark chocolate)
1 cup white chocolate chips
1 cup (at least!) chopped and toasted walnuts

Recipe
1.    Toast up walnuts. Watch carefully so they do not burn. Let cool and place to the side.
2.    Melt butter in large microwave-safe mixing bowl.
3.    Add 2 ounces of chocolate and stir in well.
4.    Microwave for another 30 seconds, and stir until chocolate is melted and smooth. Let this cool for 5 minutes

5.    With electric mixer, beat sugar into melted chocolate mixture.
6.    Beat in eggs one at a time, and then add vanilla.
7.    Increase mixer speed to high and beat for 1.5min~, until batter has fluffed up and appears lighter in colour.

8.    In a separate bowl, sift flour, cocoa powder, baking powder and salt together.
9.    Gradually stir dry mixture into wet until fully incorporated together.
10.    Stir in semisweet chocolate chips, white chocolate chips, and toasted walnuts.
11.    Chill batter for at least an hour. Batter should be firm enough to shape firmly.

12.     Preheat oven to 350F.
13.    Grease cookie pan/Line pan with parchment paper.
14.    Scoop up large two-tablespoon sized mounds, and arrange on cookie sheets, a few inches apart from each other.
15.    Bake for 8-10 minutes. Take them out of the oven and leave on the cookie sheet to cool for at least 10 minutes before transferring to a cooling rack.



Looking like ordinary, run of the mill cookies, no? Little mounds of not too aesthetically appealing goodies.

And then you take a bite and DELICIOUSLY SMOOTH MELTED CHOCOLATE EVERYWUR.