Research Purposes

Let's take a brownie and magic 7 layer bars, then make them into a cookie! That's what these are, or at least that's what they seem like to me. This cookie packs a lot of different flavors in it together as one cookie. They don't have much flour so I'm guessing a GF flour would be easy to swap out and you'd have a pretty amazing GF cookie too! These came together quick for a meeting at our house. I will say they were oddly fragile. But hey if bits and pieces fall off, that's more for taste testing... for... research purposes - right?

Magic Brownie Cookies
1 ¼ cups semi-sweet chocolate chips 8 ounces
6 tablespoons unsalted butter
2 teaspoons instant espresso powder
2 large eggs room temperature
¾ cup granulated sugar
1 tablespoon vanilla extract
⅓ cup all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup sweetened coconut flakes
1 tablespoon all-purpose flour

Preheat oven to 325°F. Line baking sheet with parchment paper and set aside.
Combine 1 ¼ cups chocolate chips and butter in a microwave safe container. Heat on high for 30 seconds, stir. Heat for another 15 seconds and stir again. Let sit for 1-2 minutes and then stir again until smooth.
Stir in the espresso powder. Let chocolate mixture cool for 15-20 minutes.
Beat the eggs, sugar, and vanilla together until combined, about 2 minutes.
Turn the mixer to low and slowly add in the cooled chocolate mixture, mixing just until combined.
Combine the flour, salt, and baking powder in a small bowl. Stir in the flour mixture just until combined.
Combine the walnuts, chocolate chips, butterscotch chips, coconut in a medium bowl Toss with 1 tablespoon of flour. Stir into dough.
Scoop cookie dough onto prepared baking sheet using a cookie dough scoop or a rounded tablespoon.
Bake for 13-15 minutes. Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack.
Store in an airtight container for up to a week.