Brownie cookies

Chop 4 oz bittersweet chocolate into uniform pieces and put in a microwave-safe bowl.

Add 1/4 cup butter in pieces. Microwave in 20-second intervals at about 60% power, stirring between, until silky smooth. Let cool slightly.

In a large mixing bowl, add 100 g granulated sugar and 110 g light brown sugar, crumbling the brown sugar to break lumps.

Add 2 large room-temperature eggs and 1 tbsp vanilla.

Beat on medium to medium-high for one minute or more until the sugar dissolves and the mixture is glossy; this gives the crackly shiny top and prevents too much spread.

Mix in the chocolate and butter until combined; scrape the bowl down.

Sift in 80 g flour, 25 g cocoa powder, 1/2 tsp sea salt and 1/2 tsp baking powder, pressing cocoa lumps through.

Fold with a spatula until almost combined with a few streaks left; add 90 g semi-sweet chocolate chips and stir to combine.

Cover and chill at least half an hour so the cookies do not spread and go flat.

Near the end of the chill, heat the oven to 350. Scoop with a 1 1/2 to 2 tablespoon scoop, 3 inches apart.

Optionally freeze scooped dough on a baking sheet until solid, then bag; bake from frozen or at room temperature.

Bake at 350 for 10 to 12 minutes until the edges are set and the top is crackled and glossy. Cool slightly.