Chocolate Brownie Cookies

These cookies have the most delightful texture. They are crackly on the outside and fudgy and brownie-like on the inside. They are very rich and I would recommend eating them warm out of the oven with a glass of milk. Contrary to how this looks, they are very easy to make.
1/4 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup sugar
1/2 tbsp cocoa powder (optional - this makes it richer and darker)
1 tsp vanilla extract
2 tbsp unsalted butter
5 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped

In the bowl of an electric mixer, mix eggs, sugar, cocoa powder, and vanilla on high speed for 15 minutes, until thick.
While eggs are whipping, place butter and chocolate in double boiler/glass or metal bowl suspended over a pot of simmering water. Heat until butter and chocolate melt. Remove from heat and stir until smooth.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Preheat oven to 375 degrees and line 2 baking sheets with parchment paper (This makes it easier to remove the delicate cookies to keep them from over-baking)
Gently fold the chocolate mixture into the egg mixture until partially combined. Gently fold in flour mixture. Let batter rest for 5 min. to thicken.
Drop batter by heaping teaspoonfuls/small ice cream scoop onto baking sheets. Bake until puffed and cracked, 8-9 minutes. Do Not Over-Bake! Remove parchment paper of cookies to wire rack to cool.

This doesn't make more than 2 dozen small cookies, but they are rich and best eaten warm.