1- Getting started with these chocolate brownie cookies is as easy as it gets, and the steps are straightforward to follow. Begin by melting the bittersweet chocolate and unsalted butter together in a microwave-safe bowl, using 20-second intervals and stirring until smooth this helps avoid any lumps and ensures a glossy mixture. Once that’s done, in a large bowl, beat the granulated sugar, light brown sugar, and eggs on medium speed for about 4 minutes until they’re light and frothy, which is crucial for that airy texture.

2- Next, add the melted chocolate mixture and vanilla extract to the sugar-egg blend, mixing until everything combines evenly. Then, stir in the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until mostly combined, being careful not to overmix. Fold in the semisweet chocolate chips gently to keep them distributed without breaking them up. At this point, chill the dough in the refrigerator for 30 minutes to firm it up and prevent spreading too much during baking.

3- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup. Scoop the dough into 2-tablespoon-sized balls, placing them about 3 inches apart on the sheets to allow for spreading. Bake for 8 to 10 minutes until the cookies have shiny, cracked tops and have spread out nicely. Let them cool completely on the baking sheets to set, resulting in those perfect chewy centers.