For the brownie

• 8 Tbsp unsalted butter, melted and cooled
• 3 Tbsp cocoa powder
• 2 Tbsp Spicewalla Classic Hot Chocolate
• ½ Cup semi-sweet chocolate chips, melted
• ¼ Cup granulated sugar
• ½ Cup dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ Cup all-purpose flour
• ½ tsp kosher salt
• ½ tsp espresso powder, optional
  

For the cookie

• 8 Tbsp unsalted butter
• ½ Cup granulated sugar
• ¼ Cup dark brown sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 ⅓ Cup all-purpose flour
• ¾ Cup semi-sweet chocolate chips
• Spicewalla Flake Sea Salt, for topping

1. Preheat the oven to 350°F and line a greased 9 x13 pan with parchment paper.
   
2. Make the brownie batter: In a large mixing bowl, add the melted butter, cocoa powder, Spicewalla Classic Hot Chocolate and melted chocolate. Whisk until smooth. Add the sugars, eggs and vanilla and whisk until lighter in color and thick. Add the flour and salt and gently fold into the batter. 
   
3. Spread the brownie mixture evenly into the pan and set aside. 
   
4. Make the cookie dough: In the mixing bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream the butter and sugars on medium-high speed for about 5 minutes until light in color and fluffy; stop to scrape down the sides of the bowl a few times during this process. Add vanilla and egg and stir on low speed until thoroughly combined. Add the salt, baking soda and baking powder. Stir on low until combined. Add the flour mixture and stir on low just until you don’t see any more flour; then stop. 
   
5. Transfer the cookie dough to a mixing bowl, add the chocolate chips and gently fold them in. 
   
6. Dollop the cookie dough batter on top of the brownie mixture; don’t worry about spreading it smooth on top, the more uneven, the better!
   
7. Bake for 30-40 minutes, until the cookie is starting to brown.
   
8. Remove from the oven and sprinkle with Spicewalla Flake Sea Salt. 
   
9. Cool slightly, serve and enjoy!