Minty Brownie Cookies

My kids love the edge pieces from a pan of brownies...with these cookies everyone gets what they want, every cookie is the perfect balance of a fudgy center and crispy edge.  Be sure to enjoy with a glass of milk :)  {not a fan of mint? try chopped nuts, caramel bits, or just more chocolate...white or dark...instead}

12 ounces (2 cups) semisweet chocolate chips
2 ounces unsweetened chocolate, chopped {see note below}
2 TB butter
2 eggs
2/3 cup sugar
1/4 cup flour
1 tsp. vanilla
1/4 tsp baking powder
1 cup chocolate-mint baking bits {look for 'Andes' in the baking aisle}

{I NEVER have unsweetened chocolate on hand, so here's what I do...per ounce of chocolate mix together 3 TB of unsweetened cocoa powder with 1 TB oil, add to recipe as directed}

Preheat oven to 350 degrees.

In a double boiler {or a glass bowl fitted over a pan of simmering water} heat 1 cup of the chocolate chips, unsweetened chocolate and butter until melted, stirring constantly. Remove from heat.

Add the eggs, sugar, flour, vanilla and baking powder.  Beat until combined, scraping the bowl down as needed.  Stir in the remaining 1 cup chocolate chips and 1 cup chocolate-mint baking bits.

Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet.  Bake for 8-10 minutes until edges are firm and surfaces are dull and crackled {they look just like brownies}.  Cool on a wire rack.  Makes about 36 cookies.

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