Chocolate Chip Brownie Cookies

Ingredients

• 4 tablespoons unsalted butter
• 5 ounces 70% bittersweet chocolate, finely chopped
• 1 ounce unsweetened chocolate, finely chopped
• 3 large eggs
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup bittersweet chocolate chips

Directions

1. Combine the butter with the unsweetened chocolate and 70% chocolate in a heatproof bowl. Warm it in the microwave, or set the bowl over a pan of barely simmering water, until the mixture is smooth and just melted. Set it aside to cool slightly.
2. Using a mixer with the whip attachment, beat the eggs, sugar, and salt on medium-high speed until the mixture looks lighter, about 2 minutes. Turn the mixer to low, then mix in the melted chocolate mixture and vanilla until incorporated. In a small bowl, whisk together the flour and baking powder, then stir the dry ingredients into the chocolate mixture. Refrigerate the dough until it is sturdy enough to scoop, about 30 minutes. Gently fold in the chocolate chips.
3. Set the oven racks in the upper-middle and lower-middle positions, and heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop the dough into 1/4-cup balls on the prepared sheets, leaving at least 2 inches between them, about 7 per pan. Bake for 12 to 15 minutes, until the cookies are puffed and the tops are just starting to crack. Cool them on the pan for 5 minutes, then carefully move them to a wire rack.