Triple chocolate brownie cookie

Heat 150 g of dark chocolate in a nonstick pan over very low heat for about five minutes, then kill the heat and let it melt gently for five more.

Cream the brown sugar and softened butter on high speed for about four to five minutes.

Add the melted chocolate and spin on medium high about a minute until well combined.

Stream in the eggs one at a time, letting each spin in for a couple of seconds.

Stir the flour, salt, baking powder and cocoa together, then mix into the wet on low speed for 25 to 30 seconds; do not over mix.

Add the chocolate chips and mix gently 10 to 15 seconds, then a quick blast of high speed to spread them.

Wrap the bowl and chill at least one hour, preferably two to 24, to firm the butter and hydrate the flour.

Scoop three to four tablespoons, about 75 g, and roll into a golf ball.

Roll the ball in granulated sugar, then in powdered sugar, and knock off the excess.

Bake on a parchmented half sheet tray at 375F for 20 minutes.

Cool 30 to 45 minutes before eating.