I've made a couple of recipes out of it so far, and this one is a total keeper. They're like a cookie version of the corner brownie in a fudgy batch, definitely my favorite cut of the pan. I modified it slightly from her version because I like semisweet chocolate better. I also found these luscious Hershey's mint chocolate chips last weekend at Harmon's and put a few in one of the batches. I've made this kind twice in the last week and gotten very enthusiastic reviews both times. The dough texture is a little different since it has a high sugar to flour ratio, and the butter is melted, but it sets up nicely. I do recommend using parchment paper to cook them on. I just slide the whole paper off the cookie sheet and onto the cooling rack.
1/2 cup unsweetened cocoa powder
1/2 t. baking soda
1/2 t. coarse salt
1 1/3 cups semisweet chocolate chips (original recipe calls for "good quality milk chocolate)
1/2 cup butter
1 1/2 cups sugar
1 t. vanilla
Preheat oven to 325. Whisk together dry ingredients in a bowl. In another medium bowl, melt 2/3 c. of the chocolate chips with the butter in the microwave at 30 second intervals, stirring in between. Allow to cool slightly.
Beat the eggs, sugar and vanilla into the chocolate mixture, then gradually mix in the flour mixture. Fold in the remaining chocolate chips. You may substitute mint chocolate chips for semisweet chips if desired.
Drop 1 1/2 inch scoops onto a parchment paper lined baking sheet, spaced 2 inches apart. Bake for 12-15 minutes, until the surface is set and crackled but they are still puffy. Immediately slide the parchment onto a wire rack to cool. If you're like me, eat a couple while the chips are still melty and delicious. These cookies beg for a glass of milk.