the CHOCOLATIEST cookies in existence

These are brownies masquerading in cookie form. They are ri-di-cu-lous (slow, emphatic syllables necessary), but be forewarned: the batter is a little strange. It comes together pretty runny, then must sit for 20 minutes -- during which time its microscopic magical chocolate bits unite into a fudgy mass. It continues to harden as it sits, so go ahead and dole out all the cookies at one time. You can keep the pre-formed cookies in the fridge if you don't want to bake them all, but don't wait to scoop; you'll end up with a rock of dough (which I may or may not have hacked at with a sharp knife, then eaten without baking).

Super Fudge Cookies

adapted from Cook's Illustrated; makes about 10 cookies; takes about 45 minutes

1/2 cup flour

2 Tbsp cocoa

1/2 tsp baking powder

1/4 tsp salt

4 oz semisweet chocolate, chopped

1 egg

1/2 tsp vanilla

2 1/2 Tbsp butter, softened

1/3 cup brown sugar

2 Tbsp white sugar

1/2 cup chocolate chips

1/2 cup pecan pieces (optional)

1. First, whisk together flour, cocoa, baking powder and salt. Then, in a small bowl, melt the chocolate in the microwave, working in 20 second increments until you can stir it smooth. (Alternately, melt over very low heat on the stovetop.) In a third bowl, whisk the egg and vanilla together.
2. In a medium bowl (yes, a fourth one, sorry), beat butter with sugars until well incorporated and smooth, 30 seconds. Add egg mixture and mix for another 30 seconds. Now the melted chocolate, another 30 seconds. Stir in dry ingredients as well as chips and pecans until incorporated; batter will be thin. Cover with plastic wrap and walk away for 20 minutes.
3. Return to discover your dough has undergone a mysterious yet wonderful transformation. Preheat your oven to 350º and scoop out about 2 Tbsp pieces of dough onto a parchment-lined baking sheet. When oven is ready, bake 11-12 minutes. Cookie should seem under done, but it will continue to cook as it cools. Don't overbake! You want this baby to be gooey!