Magic Brownie Cookies

Magic Brownie Cookies 1¼ cups (8 oz) semi-sweet chocolate chips 6 tbsp unsalted butter 2 tsp instant espresso powder 2 eggs, room temperature ¾ cup granulated sugar 1 tbsp vanilla extract ⅓ cup all-purpose flour ½ tsp kosher salt 1 tsp baking powder 1 cup chopped walnuts 1 cup semi-sweet chocolate chips 1 cup butterscotch chips 1 cup sweetened coconut flakes 1 tbsp all-purpose flour Preheat oven to 325F. Line baking sheet with parchment paper and set aside. Combine 1¼ 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. Beat at medium-high speed (level 8) for 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.