Potbelly's Double Chocolate Brownie Cookie

 I love these dark chocolatey cookies.  I first had one at a Potbelly's Sandwich shop in IL and fell in love with them there.  Try not to over bake these.  I doubled the amount of chocolate chips the actual recipe calls for. I do like to double this and every other cookie recipe that I make.  You may as well bake twice as much and then stick them in the freezer for a treat that keeps on giving (till you run out and have to start over again).

3 c. flour 

2 tsp. baking soda

1 c. unsweetened cocoa 

1 lb. butter

3 c. dark brown sugar

4 large eggs, room temperature

2 tsp. vanilla

1 (2) c. semi-sweet chocolate chips

Oven 350.

Sift together flour, baking soda, cocoa, and salt.  Set aside.

Using a mixer, cream butter and sugar. Add vanilla.

Gradually add the eggs, beating after each addition till smooth.

Fold in sifted flour ingredients into the wet mixture, forming the batter.

Fold in the chocolate chips.

Either lightly grease cookie sheets or use parchment paper, and using an ice cream scoop, place dough balls onto the cookie sheet.

Bake around 7-9 minutes then turn cookie sheet around and bake 2 more minutes.  The time will depend on how large your scooper is.