Start by gathering all your ingredients. Ensure your butter is at room temperature for easy mixing. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium saucepan, melt the 6 tablespoons of unsalted butter over low heat. Once melted, remove from heat and stir in the 1 cup of semi-sweet chocolate chips until smooth and glossy. Set aside to cool slightly.
In a separate bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of kosher salt, and 1 teaspoon of baking powder. Set this dry mixture aside for later.
In a large mixing bowl, combine the cooled chocolate mixture with 2 large eggs, 1 cup of granulated sugar, 2 teaspoons of instant espresso powder, and 1 tablespoon of vanilla extract. Beat well until fully incorporated and smooth.
Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can make the cookies tough.
Add the additional 1 cup of semi-sweet chocolate chips, 1 cup of butterscotch chips, 1 cup of chopped walnuts, and 1 cup of sweetened coconut flakes into the dough. Mix until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Magic Brownie Cookies warm or at room temperature!
