Gourmet Brownie Cookies - Easy Recipe

Fudgy, chewy brownie cookies with a shiny, crackly top and molten center, delivering intense chocolate flavor.

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Place chopped chocolate and unsalted butter in a heatproof bowl over simmering water. Stir until smooth, about 3–4 minutes. Remove from heat and let cool slightly for 5 minutes.
In a medium bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until glossy and thickened, about 1 minute.
Pour the melted chocolate-butter mixture into the egg-sugar bowl. Stir until combined and glossy, about 30 seconds. Add espresso powder if using.
Sift together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into the wet mixture until just combined, about 10–15 folds.
Fold in chocolate chips or chunks. Chill the dough in the bowl for 20–30 minutes in the fridge.
Preheat oven to 175°C (350°F). Line baking sheets with parchment. Scoop 2 Tbsp portions of dough, spacing 5 cm (2 inches) apart. Bake for 10–12 minutes until edges are set and centers jiggle slightly.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle flaky sea salt if desired.

Store baked cookies in an airtight container for up to 4 days, or freeze scooped dough for up to 3 months.