Ingredients:
1 package brownie mix
1 cup butter, room temp
1 1 /2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 Tbsp vanilla
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
12 oz bag mini semi-sweet chocolate chips
Directions:
Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies.
For the chocolate chip cookie dough, beat butter with 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 fridge for at least an hour.
Preheat oven to 350. 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. 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. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking. Prepare six cookies at a time using a large baking sheet (15x20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the fridge until time to bake the second batch. Cool on the baking sheet for a few minutes and then cool completely on a wire rack. Makes about 10 cookies.
