Brookies

• FOR THE BROWNIE COOKIES:
• 1 stick Unsalted Butter, Cut Into Pieces
• 3 ounces, weight Unsweetened Chocolate, Chopped
• 2 cups Semi-sweet Chocolate Chips, Divided
• 3 whole Large Eggs
• 1/2 cups Brown Sugar
• 1/2 cups Sugar
• 1-1/4 cup All-purpose Flour
• 1/3 teaspoons Baking Powder
• 1/4 teaspoons Salt
• FOR THE CHOCOLATE CHIP COOKIES:
• 1 cup Butter, Softened
• 1 cup Light Brown Sugar
• 1/2 cups Granulated Sugar
• 4 teaspoons Vanilla Extract
• 2 whole Large Eggs
• 3 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Semi-sweet Chocolate Chips Or White Chocolate Chips

1. Note: I recommend making the brownie batter first and allowing it to firm up while you are preparing the chocolate chip cookie batter.
2. For the brownie cookies:
3. Preheat oven to 350u0b0F.
4. Add butter, unsweetened chocolate and 1 cup of the chocolate chips to a double boiler. (A bowl set over a saucepan filled with warm water.) Stir until chocolate and butter have melted, about a couple of minutes.
5. Meanwhile, add eggs and both sugar to a stand mixer with the whisk attachment. Whip on high until mixture becomes thick and lighter in color. Slowly add in melted chocolate on low speed until combined.
6. Sift flour, baking powder and salt into a medium bowl. Fold in the dry ingredients into the wet ingredients by hand. Fold in the remaining 1 cup of chocolate chips. Set aside until ready to bake with the chocolate chip cookie.
7. For the chocolate chip cookies:
8. Add butter and both sugars to a stand mixer with the paddle attachment. Add vanilla and eggs. Mix until combined. Make sure to scrape the sides of the bowl throughout.
9. Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
10. Slowly add in the dry ingredients to the wet in two parts. Fold in chocolate chips.
11. To assemble, roll about 1 tablespoon of the brownie dough into a ball. Next roll about 1 tablespoon of brownie dough into a ball. Gently push the two dough balls together and roll into one single ball. Repeat with remaining dough and place on a baking sheet lined with a silicone baking mat.
12. Bake for 8-10 minutes. Take out of the oven and allow them to cool for a couple of minutes on the sheet tray. Move to a cooling rack to cool completely.

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Taken from tastykitchen.com/recipes/desserts/brookies/ (may not work)