Butterfinger Brownie Cookies

Yield: 2 1/2 dozen cookies Prep Time: 20 min Cook Time: 12 min Ingredients: 4 tablespoons (1/2 stick) unsalted butter, cut into pieces 8 ounces bittersweet chocolate chips 1 cup granulated white sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2 large eggs 1/3 cup + 1 tablespoon All Purpose Gold Medal® Flour 1/8 teaspoon baking soda 2 cups chopped Butterfinger candy bars (7.8 ounces)- I used two 6-packs of .65-ounce bars found in grocery store candy aisle

Directions: 1. Preheat the oven to 350 degrees F. Line cookie sheets with silpat mats or parchment paper. 2. Put butter and chocolate chips in a glass bowl. Microwave for 2 minutes, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (Alternately, you can heat the butter and chocolate in the top of a double boiler or in a metal pan set over a pot of simmering water). 3. Stir sugar, salt and vanilla extract into the chocolate mixture. Add the eggs one at a time, stirring until they are completely incorporated. 4. In a small bowl, whisk together the flour and baking soda, then add the flour mixture to the chocolate batter. Stir vigorously with a wooden spoon. Give it all you've got for a good 2 to 3 minutes of mixing. The batter should be smooth and glossy and thick. If the batter is cooled off, stir in the butterfingers. 5. Drop heaping tablespoonfuls of batter onto your prepared cookie sheets- leaving about 2-inches between cookies as they'll need space to grow. Bake 10 to 12 minutes. They'll spread out and puff up. You want to take them out when they've crackled but they're still soft and gooey. They'll sink and become more firm as they cool. Wait a few minutes, then transfer them to a cooling rack to cool completely. Eat them up within 2 to 3 days (stored in a covered container).