Brownie Cookies

In a large, microwave-safe bowl, combine the chopped baking chocolate, cubed butter, and about half (6 oz) of the semi-sweet chocolate chips.

Microwave the mixture in 30-second intervals, stirring between each, until fully melted and smooth.

Whisk the granulated sugar and packed brown sugar into the melted chocolate mixture until well combined.

Add the eggs one at a time, whisking well after each addition.

Stir in the vanilla extract.

In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, salt, and baking soda.

Sift the dry ingredients into the wet ingredients.

Using a wooden spoon or spatula, gently fold the dry ingredients into the wet until just combined. Do not overmix.

Fold in the remaining 6 oz of semi-sweet chocolate chips and the mini semi-sweet chocolate chips.

Line a baking sheet with parchment paper.

Use a cookie scoop to portion the dough, then roll each portion into a ball and place it on the prepared baking sheet, leaving space between each cookie.

Bake until the edges are set and the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.