DOUBLE-CHOCOLATE BROWNIE COOKIE

Prep 15 Min | Total 45 Min Makes: 26 Cookies

Close out the work week with an easy, hall-of-fame-worthy dessert. 2 eggs, at room temperature 2/3 cup granulated sugar

1 tsp vanilla

1 cup semi-sweet chocolate chips

3/4 cup chopped dark chocolate

1/3 cup unsalted butter, cubed 1/2 cup all-purpose flour 2 tbsp cocoa powder

1/2 tsp salt

1/2 tsp baking powder Flaked sea salt

1. Preheat oven to 350F and line two baking sheets with parchment.

2. Whisk eggs and sugar in the bowl of a stand mixer on medium-high until tripled in volume, 10 to 12 minutes. Whisk in vanilla.

3. Melt both chocolates and butter in a large heatproof bowl set over 1 in. of simmering water in a large pot, stirring until smooth, 2 to 3 minutes. Remove from heat.

4. Whisk flour, cocoa, salt and baking powder in a small bowl.

5. Gently fold one-third of egg mixture into the chocolate until no streaks remain. Fold in remaining egg mixture. Sift flour mixture over chocolate and gently fold until smooth.

6. Scoop 1-tbsp portions onto prepared sheets, spaced 1 in. apart. Bake until cookies are puffy and cracked on top, 9 to 10 minutes. Sprinkle with sea salt and let cool on sheet for 2 minutes before transferring to a rack. Repeat with remaining batter.