Brownie Cookies (No Chilling Required)

Preheat oven to 350℉(175℃). Line two baking sheets with parchment paper or silicone mats.
In a medium saucepan, melt the butter. Add chopped chocolate and stir until smooth. Turn off heat and set aside.
6 tablespoon unsalted butter, 8 oz dark chocolate
In a medium bowl, combine the dry ingredients. Sift in cocoa powder and whisk.
½ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt, ¼ cup cocoa powder
In a large bowl, add all the wet ingredients. Whip the ingredients with mixer on med-high for 8 minutes until sugar has dissolved and batter is frothy. This is key in achieving the desired crinkly brownie top - do not skip.
½ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, 1 teaspoon vanilla paste or extract
Add in the dry ingredients. Mix only until no dry flour is visible - do not over-mix. The dough should resemble brownie batter.
Roughly divide dough into 18 cookie balls - I used a melon scooper. Place them approx 1½-2 inches apart using both cookie trays.
Bake for 11-12 minutes until tops have cracked, rotating trays halfway. Sprinkle with flaky sea salt. Swirl a large cookie cutter around each cookie while they are still hot to create the perfect round shape.
flaky sea salt
Cool cookies on pan for 5 minutes, then transfer onto a wire cooling rack.