Enjoy fudgy brownie cookies with this from-scratch recipe - no box mix required! Malted milk powder adds something special to these rich and chewy chocolate cookies with perfectly crackly tops. These will be a favorite for your cookie trays.
Add chocolates and butter to a microwave-safe mixing bowl. Melt in 15-20 second bursts, stirring well after each increment, until combined and smooth. Set aside for now. Alternatively you can do this step with a double boiler if you prefer that way.
Add the sugars to the bowl of a stand mixer and whisk to combine and remove out any lumps. Add the room temperature eggs and using the whisk attachment, beat on medium speed for 3-4 minutes, or until the mixture has thickened considerably.
Add the vanilla extract and salt to the bowl with the egg/sugar mixture and beat until combined.
Fold in the melted chocolate/butter mixture using a rubber spatula. Next fold in the flour, malted milk powder, baking powder, and the instant espresso powder, taking care not to overmix the batter.
Pour out the batter into a wide freezer-safe dish, such as an 8x8" pan. Cover the top with aluminum foil and place in the freezer for at least one hour, or until the batter is well chilled.
Preheat oven to 350°F and line several large baking sheets with parchment paper. Using a two-tablespoon capacity cookie scoop, scoop rounded cookies about 2" - 2 1/2" apart onto lined baking sheets.
Bake for 10-12 minutes, or until the tops of the cookies are crackly and have dried. Let the cookies cool on the baking sheet for 10-15 minutes, then carefully transfer them to a wire rack to cool completely. Store in an air-tight plastic container or bag.
The cookies will look puffy right when they're removed from the oven, but will settle down and become flat (and perfectly chewy!) as they cool.