chocolate chip cookie | cookies by christine

Instead of putting a brownie inside a chocolate chip cookie, I went with more of a brookie (brownie plus cookie) approach. I made a recipe of a batch of brownies for a 9×13 pan, as well as a recipe for a batch of chocolate chip cookies. I spread the brownie dough in the pan and then gently pressed blobs of cookie dough on top. I probably took them out a little sooner than I should have, so I put them in the fridge after they completely cooled down to firm up a bit more.

For the cookie recipe, you will only need half of the dough to top the brownies. I used the other half and stuffed them with oreos. Also, I used some homemade maple syrup. You can use honey or corn syrup.

Remember to scoop your flour and your cocoa from your bag/container into your measuring cup so you get the right amount.

Brownie batter ingredients
1 cup butter, melted
3/4 cup unsweetened baking cocoa
2 1/4 cups sugar
1/2 tsp salt
3 eggs
1 tsp vanilla
1 1/3 cups flour
1/2 tsp baking powder

Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, combine butter and baking cocoa. Mix smooth. Add sugar, salt, eggs (one at a time) and vanilla. Blend in four and baking powder. Evenly spread into prepared pan

Chocolate chip cookie dough ingredients (you will only need about half of this recipe. Use the rest as you wish)
1 cup butter, melted and cooled 10 minutes
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 cup maple syrup/corn syrup/honey
3 1/4 cups flour
1 tbs cornstarch
1 tsp baking powder
1 tsp salt
1-2 cups chocolate chips (I used milk chocolate for these)

Directions – in a bowl, combine butter, sugar, and brown sugar. Add eggs, vanilla, and maple syrup. Blend in dry ingredients. Fold in chips. Scoop out 2 tbs of dough and place on top of brown batter in pan. Gently press down.

Bake in oven preheated to 350 degrees for 30 to 35 minutes (toothpick inserted in brownie batter basically comes out clean). (I would not bake longer than 35 minutes, though, because the edges may get too crispy.) Cool completely. (If the brownies seem doughy after you cut them, pop them in the fridge, in a covered container.) Store in covered container.