Step 1

Preheat the oven to 350°F (175°C). Layer a standard oven-size baking tray with parchment paper.

Step 2

In a pot melt together 9 oz (250 g) of chocolate with butter. Set aside. Chop the remaining 2 oz (50 g) of chocolate and set aside.

Step 3

In a separate bowl combine flour, baking powder, salt, cocoa powder and espresso powder.

Step 4

In a stand mixer fit with a whisk attachment (or a hand mixer), whip the eggs and both sugars. Whisk on high speed for 2-3 minutes until light and fluffy. It's important to whip the butter and sugars this long to get the crinkly top that you know and love in a brownie.

Step 5

Add the flour mixture to the egg mixture. Change the mixer attachment to paddle attachment. Mix on low speed just until combined. Scrape down the sides of the bowl.

Step 6

Fold in the cooled chocolate and butter mixture, mix on low speed just until incorporated. Add the remaining, chopped chocolate and fold everything together.

Step 7

Using a standard size cookie scoop or an ice cream scoop, scoop out the cookies onto the baking sheet, dropping them approximately 2 inches (5 cm) apart. Bake for 10 minutes at 350°F (175°C).

Step 8

Sprinkle the cookies with some flaky salt for garnish if desired. Let the cookies cool on a wire rack and ENJOY!