Preheat the oven to 350 degrees and place the oven rack in the middle rung. Line two or three baking sheets with parchment paper.

In a bowl, whisk together the dry ingredients, flour, baking powder, salt, and cocoa powder.

In the bowl of a stand mixer with a paddle attachment, or a large bowl with a hand mixer, beat together the eggs and sugar until light and fluffy, about 4 minutes. Next, beat in the vanilla and the canola (or vegetable oil).

Melt together the semi-sweet chocolate chips and the butter, either using a microwave, or a heavy bottom saucepan set over medium low heat on the stove.

Stir the melted chocolate mixture together with the egg mixture on medium-high speed until smooth in texture.

Fold in the flour-cocoa powder mixture into the wet ingredients until a brownie batter forms. Add in the mini chocolate chips to the batter and stir.

Using a large cookie scoop, place brownie cookie dough onto prepared baking sheets, at least 2 inches apart since the cookies spread while baking.

If you want to put a peanut butter swirl into the cookies, drop one teaspoon into the middle of each cookie dough ball, and using a butter knife, or chopstick, swirl the peanut butter into the cookie dough.

Bake for about 9-11 minutes, or until the cookies set around the edges and the tops are just starting to crackle. Remove from the oven and place the baking sheets on a wire rack to cool completely on the baking sheets.