chocolate browny cookies

Chocolate Chip Brownie Cookies

Ingredients:

  • 1 package brownie mix
  • 1 cup butter, room temperature
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, plus 1 egg yolk
  • 1 tablespoon vanilla
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 oz. bag miniature semi-sweet chocolate chips

Directions:

  1. Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
  2. For the chocolate chip cookie dough, beat butter with a mixer until creamy.
    • Add brown sugar and beat until smooth.
    • Add eggs, yolk and vanilla. Beat until smooth.
    • Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
    • Add flour to butter mixture and beat until combined. Stir in mini chips.
    • Let dough chill covered in the refrigerator for at least an hour.
  3. Preheat oven to 350 degrees.
  4. Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
  5. After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.  (Note: During this step, Bakerella found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.)
  6. Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
  7. Cool on the baking sheet for a few minutes and then cool completely on a wire rack.