Brownie Cookie

Instructions

Prep the Chocolate:

Place the chopped semisweet baking chocolate in a microwave-safe bowl.
Melt it in 10-15 second intervals, stirring between each interval to avoid scorching. Once melted, set it aside to cool.

Mix Dry Ingredients:

Sift the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl using a fine-mesh sieve.
Whisk the dry ingredients together and set aside.

Combine Wet Ingredients:

In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
Mix in the eggs and vanilla extract.

Add Chocolate:

Stir in the melted, cooled chocolate until well incorporated.

Combine and Chill:

Gently fold in the sifted dry ingredients and the semisweet chocolate chips.
Cover the dough and chill in the fridge for 15 minutes. If you chill it longer, let the dough come to room temperature for about 30 minutes before baking.

Form Cookies:

Use a medium-sized cookie scoop to portion out mounds of dough.
Roll the dough into balls and place them on a parchment-lined baking sheet.
Lightly flatten each cookie with the bottom of a cup.

Bake:

Preheat your oven to 350°F (175°C).
Bake the cookies for about 10 minutes, or until the edges are set.