Break open these dense, brownie-like cookies hot from the oven to find pools of melting chocolate inside. Once they're completely cooled, the chocolate pools solidify into nuggets; either way, these brownie cookies are oh-so-chocolatey-good!
Preheat the oven to 350°F. Lightly grease or line with parchment two baking sheets.
In a medium bowl, mix together the melted butter, sugar, baking powder, espresso powder, and salt.
Add the eggs and vanilla, beating until smooth.
Stir in the cocoa powder and flour; the dough will be sticky.
Mix in the chocolate chips and chunks.
Drop the cookies by tablespoonfuls (about 1 1/2" balls) onto the prepared baking sheets, leaving about 1 1/2" between them. A tablespoon cookie scoop works well here. Cookies will bake into chunky mounds, and you don't need to leave a lot of space between them; they won't spread much.
Bake the cookies for 8 to 10 minutes, until they're just set; they'll still be a bit shiny in the center. Remove them from the oven, and allow them to cool on the pan.
Serve the brownie cookies slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for several days; freeze for longer storage.
For flatter rather than mounded brownie cookies, press the dough down gently with your fingers before baking.
To make a greater number of brownie cookies (perfect for potlucks and team sports dinners), drop the dough onto the baking sheets in 1" balls; a teaspoon cookie scoop works very well here. Bake the cookies for 7 to 8 minutes. Yield: about 5 1/2 dozen to 6 dozen cookies.
Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.
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