In the microwave or in a double boiler, melt 2 cups chocolate chips and butter, stir until smooth. Set aside to cool.
In a small bowl, combine flour, cocoa powder, baking powder and sea salt. Stir to combine and set aside.
In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand-held mixer), beat the eggs and sugar on high speed until thick and pale, about 2 minutes.
Add the vanilla and the chocolate mixture and beat on medium speed until combined.
Add dry ingredients to the wet mixture and beat until combined.
Add 1 cup chocolate chips and stir to incorporate.
Transfer dough to an airtight container and chill in the refrigerator for 6 hours, or overnight (I always chill overnight).
After the dough is chilled, preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
Use a 1 ½ TBS cookie scoop to measure and roll cookie dough into balls. (Note: your hands will get messy during this step).
Place on prepared baking sheets 2” apart.
Bake for 9-11 minutes until the cookies look set and shiny.
Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark). Just remember, the lower the percentage of cocoa in your chocolate, the sweeter the cookies will be.
Salted Butter. Unsalted butter or vegan butter can be used in these brownie cookies.
All-purpose flour. Use an unbleached, all-purpose flour to make these brownie cookies! I don't recommend making any substitutions.
Cocoa powder. feel free to use a special dark cocoa powder for an even deeper chocolate flavor.
Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half.
Store in an airtight container at room temperature for up to 1 week.
Freeze the dough. Roll the brownie cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe interactions.
Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.