Best Fudgy Brownie Cookies

• 1 cup (130 g) all-purpose flour 
• 3 tbsp (21 g) cocoa powder
• 1 tsp (4 g) baking powder
• 1/4 tsp salt
• 1 tsp Vanilla extract
• 2 eggs UK-medium-size (without shell=107 g) at room temperature
• 1 tsp instant coffee (optional)
• 1/2 cup (114 g) Unsalted butter softened 
• 1/2 cup + 2 tbsp (130 g) granulated sugar
• 1/2 cup (100g) packed light brown sugar 
• 130 g (about 3/4 cup) dark chocolate chopped, I used 54% dark chocolate
• 70 g (1/3 cup). Dark chocolate chips
• Sea Salt for sprinkle

1. Preheat the fan oven to 160C/329F (For a conventional oven, 180C/356F) and line two baking trays with baking paper (parchment paper).
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt and mix well, set aside.
3. Cut unsalted butter into small cubes and put into a heat-safe bowl, add chopped chocolate and instant coffee, fill a small saucepan about a quarter full with hot water, then place the bowl over the saucepan, make sure the bowl does not touch the water. Let butter, and chocolate melt over low heat, stirring occasionally to mix them until well combined, remove the bowl from the pan, and set aside to cool down slightly.
4. In a large bowl, whisk together eggs and both sugars on medium speed until it looks like a thick batter(about 5-6 minutes).
5. With the mixer on, slowly pour in the slightly cooled butter and chocolate mixer and blend until combined.
6. Add the dry ingredients gradually and mix until almost combined as you can still see some flour in the batter. The batter should be soft and gooey (unlike another cookie batter). Gently fold in chocolate chips, don’t over-mix.
7. Let dough sit for 5-10 minutes at room temperature(no need to chill in the fridge).
8. Use an ice-cream scoop, or simply a spoon, to drop cookie dough onto the baking paper-lined baking tray, leaving a few inches between each cookie as they will spread quite a bit.
9. Bake immediately for 10-12 minutes, halfway through the baking time, tap the tray a few times on the kitchen counter and rotate the baking tray in the oven. Continue baking until the edges are almost set but the centre of the cookies still looks undercooked(soft and fudgy), as they will continue baking and set in the hot pan out of the oven.
10. Remove from the oven, hit the tray on the kitchen counter to get the beautiful crackly texture of the cookies and sprinkle some sea salt if desired.
11. Allow them to rest for 10 minutes on the baking tray and then transfer them to a cooling rack to cool completely. Enjoy with a cup of coffee, tea or a scoop of ice cream.

NOTES

1. You can store them in an airtight container for a few days at room temperature or in a fridge for a week.