The perfect holiday dessert. Indulge your sweet tooth with these homemade gooey, chocolate brownie cookies and dunk them in none other than creamy egg nog.
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When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
Line two baking sheets with parchment paper.
Put the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water; stir occasionally until chocolate is completely melted and smooth. Set aside and allow to cool to room temperature.
Whisk together eggs, sugar, and vanilla extract in a medium bowl. Set aside.
Sift together the flour and baking powder in a small bowl. Add the melted chocolate mixture to the egg mixture and stir with a rubber spatula until completely combined.
Add the flour mixture in three batches, folding gently into the batter with a spatula. Once all of the flour has been incorporated, stir in the chocolate chips.
Scoop 1-1/2 tablespoons of dough onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Do not over bake.
Leave to cool completely on the baking sheets. Enjoy!
Transfer remaining cookies into an airtight container at room temperature for up to 1 week. Or freeze for a couple months.
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