Brownie Cookies

These chewy, fudgy cookies are the best combination of brownie to cookie ratio. They have a crinkly top and soft outside that create the perfect sweet treat to enjoy throughout the day.

• 1 C Flour
• 1/4 c cocoa powder
• 1 tsp baking powder
• 1/4 tsp sea salt (table salt also works)
• 1/2 c butter
• 14 tbsp chocolate chips
• 1/2 c white sugar
• 2/3 c brown sugar
• 2 eggs

1. Preheat oven to 350° F
2. In a small bowl, sift together flour, cocoa, baking powder, salt and set it aside.
3. In another small bowl, put butter and chocolate together and melt using the double broiler method (or in the microwave just until melted, about 1-2 minutes).
4. Once melted, set aside to cool slightly.
5. Take a large bowl and whisk together both sugars and eggs until it has a foamy top from whisking.
6. Take the chocolate-butter mixture and pour into the sugar-egg mixture done previously and mix together.
7. Now, take the dry ingredients (from step 2) and incorporate it into the chocolate-sugar combination by mixing together until a smooth dough-like Consistency forms (it should seem like a thick brownie batter that can be molded with your hands, not a exactly like a normal cookie dough).
8. Take 2 baking pans and grease with pam spray or line with parchment paper.
9. Take a large spoonful of the dough (about 2 tbsps) and place 1 inch apart from each other on the pan.
10. Place the baking sheet in the oven for about 9-11 minutes until cooked through.
11. Take them out of the oven and let them cool for about 5 minutes until placing them on a rack to completely cool and enjoy!
12. makes around 24 cookies.