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1
Chop 4 oz of bittersweet chocolate into uniform pieces and place in a microwave-safe bowl.
2
Cut 1/4 cup butter into pieces and add to the chocolate. Microwave in 20-second intervals at 60% power, stirring between intervals until completely melted and smooth.
3
Set the melted chocolate and butter mixture aside to cool slightly.
4
In a large mixing bowl, add 1/2 cup granulated sugar. Crumble and add 1/2 cup brown sugar to combine both sugars.
5
Crack in 2 large room-temperature eggs without any shells and add 1 tablespoon vanilla.
6
Beat the eggs and sugar mixture on medium to medium-high speed for 1 to several minutes until the sugar dissolves completely and the mixture becomes glossy, incorporating plenty of air. This creates the signature crackly, shiny brownie top.
7
Add the cooled chocolate and butter mixture to the egg-sugar mixture, fold together until beautifully combined, and scrape down the sides of the bowl as needed.
8
Sift 2/3 cup flour and 1/4 cup cocoa powder into the mixture, pressing through any lumps. Add 1/2 teaspoon salt and 1/2 teaspoon baking powder.
9
Gently fold the dry ingredients into the wet mixture with a spatula until just combined with light streaks of flour and cocoa powder remaining.
10
Fold in 1/2 cup semi-sweet chocolate chips and stir to combine. Cover the bowl and chill the dough for at least 30 minutes.
11
Preheat oven to 350°F. Using a 1.5- to 2-tablespoon scooper, portion the chilled dough onto baking sheets, spacing them about 3 inches apart.
12
Bake at 350°F for 10 to 12 minutes until the edges are set and the top is crackled and glossy.
13
Allow the cookies to cool slightly before serving and enjoying.
PrimedTableBETA
