the best brookie cookies

BROWNIE COOKIES

1. 1 1/4 cups all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/2 teaspoon salt
4. 1/3 cup (5 1/2 tablespoons) unsalted butter
5. 2 oz unsweetened chocolate, chopped
6. 1 cup granulated sugar
7. 2 large eggs
8. 1 teaspoon pure vanilla extract

SOFT CHOCOLATE CHIP COOKIES

1. 1 1/4 cups granulated sugar
2. 1 1/4 cups packed LIGHT brown sugar
3. 1 1/2 cups butter or margarine, softened
4. 2 teaspoons pure vanilla extract
5. 3 large eggs
6. 4 1/4 cups all-purpose flour
7. 2 teaspoons baking soda
8. 1 teaspoon salt
9. 2–4 cups semisweet chocolate chips

INSTRUCTIONS

**Begin brownie cookie recipe first**

BROWNIE COOKIES

1. Preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking liner; set aside.
2. In a small bowl, combine flour, baking powder and salt; set aside.
3. In a large bowl, melt butter and chocolate in microwave on HIGH setting for 30 seconds, stir. Reheat for an additional 15-30 seconds until fully melted, stir again.
4. Mix in sugar, eggs and vanilla. Add the flour mixture and stir until batter is completely blended. NOTE: batter may appear thin and tacky. Set bowl aside to thicken while preparing soft chocolate chip cookies.

SOFT CHOCOLATE CHIP COOKIE

1. In large bowl, cream granulated sugar, light brown sugar and butter until light and fluffy.
2. Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add chocolate chips.
3. Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
4. Wipe ice cream scooper clean or use a second tablespoon to scoop rounds of brownie cookie dough next to each round of chocolate chip cookie dough.
5. Join the two cookie doughs together by a small pinch to adhere any gaps.
6. Bake 8-10 minutes. Leave cookies to cool in pan for 1 minute then transfer cookies to a cooling rack. Serve immediately or save for later in an air tight container for one week. ENJOY!

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