brookies, I've been enamored of pairing brownies and chocolate chip cookies together. When I stumbled upon this version on pinterest where you stuffed cookie butter or nutella between the two, well, okay, yeah, let's give it a whirl.
brownie mix. I know, I know, I should be shot by the Baking Gods for my hypocrisy. A mix? Really? I didn't have one in my pantry so I even had to go out and buy one. I'd been hearing for years from my brownie-mix-defending friends that Ghirardelli brownie mixes are "almost as good" as the made from scratch variety. Heresy. But I figured if I had to use a mix, I should use it with this kind of recipe since the chocolate chip cookie part would be made from scratch and the cookie butter was sure to hide a lot of sins so it's not like I would have to judge the brownie on its own. So I did it. Target didn't have the Dark Chocolate version recommended in the original recipe and I didn't know the difference between "Dark Chocolate" and "Double Chocolate" as the Ghirardelli people defined it so I went with what was available. In using the said mix, I'd have to guess "double chocolate" means they started with their original version of their brownie mix, threw in a handful of chocolate chips and considered that doubling the chocolate.
Chocolate Chip Cookies
- Preheat the oven to 350°F. Remove cookie dough and brownie-filled cupcake pans from the refrigerator.
- Drop approximately teaspoon-sized amounts of either nutella or cookie butter on top and in the center of each of the brownies.
- Scoop cookie dough by heaping spoonfuls, roll into ball, and flatten into discs slightly smaller than the size of each cupcake liner. Gently press cookie dough discs into the brownie batter and sealing the nutella/cookie butter inside.
- Bake Brooksters for approximately 15-20 minutes, until the cookie is golden brown.
- Remove from oven and let cool.