Triple Chocolate Brownie Cookies

I have to admit - I was a little under impressed with this recipe and the way the cookies finally turned out. Although tasty (Shakeer called them "the love of his life!"), they came out flat and crisp, leading me to believe that the leavening measurements were a little off. The cookies also stuck to my silpats, which ticked me off because nothing sticks to silpats!!! I ended up with a lot of cookie 'mistakes' that the bakers got to try.

We tried making the cookies smaller, and that didn't help either. I may have to enable a google search to find out how to solve this issue.

(Photo credit: Taste Of Home, since this is what they are supposed to look like!)

TRIPLE-CHOCOLATE BROWNIE COOKIES

3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
4 eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 tsp baking powder
1/2 tsp salt
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons shortening

Preheat oven to 350 degrees.

In a small saucepan over low heat, melt butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 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 a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container.