👉Earthquake Brownie cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Gradually pour in the melted chocolate mixture and stir to combine.
4. Sift the flour, cocoa powder, sea salt, and baking powder into the chocolate mixture. Fold the ingredients together until just combined. If you’re using additional chocolate chips or chunks, fold them in now.
5. Chill the dough for a few hours for easier handling.
6. Roll the chilled dough into balls, then place them onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are just set around the edges but still soft in the middle.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These brownie cookies should come out with crackly crusts and fudgy centers, giving you the perfect blend of textures in every bite. Enjoy them without the need for rolling in powdered sugar!

Tips for Perfect Earthquake Brownie Cookies: