Joy, oh, Joy. These cookies were just what I was looking for: a chewy cookie that tastes like a chewy brownie. And, golden heaven, they worked so well healthified! Confession: sometimes my husband and I keep a bowl of dough in the fridge for several weeks so we can cook a dozen cookies any time we want. Original recipe "Chocolate Brownie Cookies" by King Arthur Flour but shared by Joy the Baker. My alterations chop the calories in more than half, fat content by two-thirds, sugar by half, and add .8 g fiber per serving/cookie.
Chewy Brownie Cookies
4/3 c semi sweet chocolate chips
2 T butter or margarine
1 T ground flax seed meal
2/3 c white sugar
1 tsp vanilla
1/2 c white flour
1/2 c whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoons salt
Melt chocolate and butter together in microwave until just melted (only put in for 30 seconds at a time and stir a lot between each 30 seconds).
In a separate bowl, beat together the sugar and eggs. Add the hot melted chocolate, then stir in the remaining ingredients. Refrigerate the dough for 1 hour to make it easier to handle (or put the bowl in the freezer for 20 minutes, if you're impatient like me; sometimes I even scoop the cookies and then pop the baking sheet in the freezer for 5 minutes to let the balls of dough firm up; this dough also keeps well in the fridge for several weeks).
Back tablespoon-sized drops of dough on a lightly greased cookie sheet at 325 degrees for 11-12 minutes. You want the bottoms to be just barely browned (don't over bake!) and a little shinyness and cracking on top. Best served warm.