This tasty little treat came about thanks to a friend of mine…Shelley. (She gives me all sorts of great ideas all the time!) It’s a brownie and it’s a chocolate chip cookie, all in one! What could be better… well, maybe a small scoop of vanilla ice cream plopped right on top, but I digress… Shelley bought a mix to create a treat like this from Williams- Sonoma. No offense to WS, but who wants to pay $12 for a mix that I could create a recipe for on my own? Emily happened to be visiting me at that time and so we spent a day coming up with our own version of this super yummy treat. I think what we came up with is one of our all-time “bests”. People die for these… in fact, I’ve been known to bribe friends, doctors & ortho’s with these little babies. Poeple will do almost anything to get their hands on them.
It’s a pretty easy process to make these, but there definitely is a process, so this will be a recipe/ tutorial. I’ll guide you through, so you can reproduce these gems in your home…
- One box Betty Crocker Original Supreme Premium Brownie Mix with Hershey’s syrup (yes, I know this is a cheat, but remember what I’ve said about the semi-homemade thing… if you can get the same results and make your life easier, do it, everytime!)
- ¼ cup water
- ¼ cup vegetable oil
- 1 egg
In a medium bowl, prepare the brownie mix, according to the package directions, but do not bake!
Chocolate Chip Cookie Portion
- 2 sticks butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ salt
- 3 cups flour
- 2 cups semi sweet chocolate chips
In a stand mixer, or in large bowl with an electric mixer… mix together the butter, the brown sugar and the white sugar, until combined. Do not over process. Add the eggs and vanilla and again, mix until combined, without over processing. In a small bowl, combine the flour, baking soda, baking powder and salt. Add this mixture to the butter mixture and mix until combined. Add chocolate chips and mix till distributed through dough.
You’ll now need 2 sizes of cookies scoops, a small and a large… you can use a reagular spoon, you’ll just have to eyeball it, and it makes it much harder. As, I’ve said before, investing in cookie scoops is a good thing. You’ll use them over and over again.
Prepare 2 regular sized muffin tins (12 slots each) by spraying with non-stick cooking spray. Into each slot, scoop a small cookie scoop portion of the brownie mix, so it just covers the bottom of the tin. (see picture)
Lay out a half sheet size of parchment paper, and using a large cookie scoop, make 24 cookies. Lay another sheet of parchment on top, and gently press down each cookie to flatten. (see picture)
Lay one cookie on top of the brownie mixture in each of the tins. (see picture)
Bake at 350 degrees for 15 minutes, or until the tops of the cookies start to become golden. Remove from oven. Cool in pan on a wire rack for a few minutes (5 or so), until they set up, then remove from pans and cool completely on a wire rack.
And, here’s me on my way out the door to go bribe the pediatrican into giving the entire family the flu-mist vaccine, and sign some papers for my kids school. It worked! We are now all vaccinated, sans yucky shots, and papers are signed!!! Yay for the Double Delish!!!!!
We are linking up at Sew Chatty, Coastal Charm, My Sweet and Savory, Skip to My Lou, Happy Hour Projects, The Table Scaper, Making Monday Marvelous, This Chick Cooks, Somewhat Simple, So Very Creative, Easy Peasy Grandma, Crazy for Crust