1 (20 oz) pkg double chocolate brownie mix
1 stick unsalted butter (4 oz)
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 large eggs
1 egg yolk
1 tbsp vanilla extract
2 1/2 cups unbleached all purpose flour
2 tsp baking power
1/2 tsp baking soda
3/4 tsp salt
3 cups semisweet chocolate chips
Prepare brownies according to package directions in an 8″ square pan. Cool completely.
Then cut into 3 dozen squares. Note: this recipe makes 11 giant cookies…(although I ended up making everything on a smaller scale.)
While the brownies are baking, beat butter and shortening at medium speed until creamy.
Add brown sugar, beating until smooth.
Add eggs, yolk, and vanilla, beating until blended.
Combine flour and next three ingredients; gradually add to butter mixture, beating until blended after each addition.
Stir in chocolate chips, cover, and chill dough 1 hour.
Preheat oven to 350 degrees.
For each cookie, scoop 1/2 cup dough onto wax paper lined cookie sheet; place cookies 3 in. apart.
Using fingers make an indention in mound of dough; place 1 brownie square in center.
*Tip, press brownies down so that when the cookies bake there won’t be a mound in the center of the cookie.*
Press dough around brownie to form a ball. Repeat.
Chill 15 minutes.
Bake 18-20 minutes or until lightly browned and cookies look set.
Cool 2 minutes.
Remove to wire rack and let cool completely.
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