Brownie Cookies

Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 oz semisweet chocolate chips
• 4 oz butter ((1/2 cup/1 stick))
• 1 teaspoon instant coffee (granules, or powder (optional))
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup brown sugar (packed)
• 1/4 cup granulated sugar
• flaked sea salt (for topping (optional))

Instructions

1. 1

   Sift together the flour, cocoa powder, baking powder, and salt and set aside.

2. 2

   In a saucepan, heat the butter over medium-low heat until melted but not bubbling. Remove from the heat. Add in the chocolate, coffee, and vanilla mix until melted and smooth. Set aside to cool slightly.

3. 3

   Beat eggs, brown sugar, and sugar in a large bowl with an electric mixer at medium-high speed until thick and pale (about 4 minutes). Add the cooled chocolate mixture and mix until well combined.

4. 4

   Add in the flour mixture, and fold it in until just combined (avoid over mixing).

5. 5

   Cover bowl with plastic wrap and let stand at room temperature for 30 minutes or until batter firms up to resemble thick brownie batter. It won't look like cookie dough.

6. 6

   Meanwhile, adjust two oven racks to the middle positions and preheat heat the oven to 350°F. Line two large baking sheets with parchment paper.

7. 7

   Using 1 heaped tablespoon of batter per cookie, place scoops 2 inches apart on prepared baking sheets. Repeat until the batter is used.

8. 8

   Bake for 10-12 minutes, until the tops of the cookies are crinkled and slightly domed. The cookies will flatten and crinkle a bit more once you remove them from the oven. If Using salt, sprinkle each cookie with a pinch of flaky sea salt.

9. 9

   Cool for 5 minutes before transferring to a cooling rack to cool or serve warm for an indulgent treat!

10. 10

    Transfer leftovers to a sealed container and for up to 5 days, or freeze for up to 3 months.