It looks like a cookie, but is it?

Is it a cookie or a brownie? When it tastes this good, who cares? This double chocolate cookie has a texture similar to a brownie, offering the best of both worlds.

Chocolate Chocolate Chip Cookies

Yields: About 30 cookies

Photo by Stuart Villanueva

INGREDIENTS

½ cup butter

4 (1-ounce) unsweetened chocolate baking squares, chopped

3 cups semisweet chocolate morsels, divided

1½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

4 large eggs

1½ cups sugar

2 teaspoons vanilla extract

2 cups chopped pecans, toasted (Substitute walnuts or macadamias if you like.)

DIRECTIONS

Combine butter, unsweetened chocolate and 1½ cups chocolate morsels in a heavy saucepan. Melt over low heat, stirring constantly, until smooth and thoroughly blended, then cool.

Combine flour, baking powder and salt in a small bowl.

Beat eggs, sugar and vanilla at medium speed. Gradually add dry ingredients to egg mixture, beating well. Add chocolate mixture, beating well. Stir in remaining chocolate morsels and pecans.

Drop 2 tablespoons of dough 1 inch apart onto a parchment lined baking sheet. Bake at 350 F for 10 minutes. Cool slightly on sheets, remove to wire racks to cool completely.

Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.