Fudgy Chocolate Brownie Cookies

10 In a small saucepan or microwave, melt the butter until melted and set aside and let cool a bit.
1 In a large mixing bowl,  whisk together the butter and sugars until well combined.
2 Next, add in the eggs and vanilla extract. Mix until combined. 
3 Pour in the flour, cocoa powder, sea salt, & baking powder. Mix well with a rubber spatula until everything is incorporated.
5 Refrigerate the dough for 30 minutes. It helps to scoop the dough as well as the flavors to marinate together! You can bake right away, but I suggest refrigerating for just a bit if you have time. Meanwhile, preheat your oven to 375F degrees.
6 Once the dough has chilled, scoop (I use this large cookie scoop, but you can always use your hands or a spoon!) out onto a lined baking sheet (I typically use parchment paper or a silpat). I pressed additional chocolate chunks on top of the dough balls to make them look even better. My dough made 14-16 cookies.
7 Bake cookies for about 10-13 minutes until edges are done and the center is soft to the touch but set. Let the cookies cool on the baking sheet for 5-10 minutes, and then move to a wire rack. Sprinkle with flakey sea salt.
9 Store in an airtight container on the counter for 4-5 days! Enjoy!