If you like Chocolate Chip Cookies and Brownies, then this is the cookie for you. It is the perfect balance of crispiness and fudginess to satisfy any craving.

The best part about this cookie is that you can prepare the dough and wrap it in plastic wrap and freeze it. Then just remove from freezer and defrost when you feel like having some fresh baked cookies. In fact I suggest making two batches, one for now and one to wrap up for later.

Start by preparing the Chocolate Chip Cookie dough, This way you can put it in the refrigerator to set up while making your Brownie batter.

Now I have tried many different Chocolate Chip Cookie recipes before I came up with this one. With a crispy exterior and chewy interior they are the best of both worlds. This occurs because of the blend of light brown sugar which gives the cookie its soft chewy texture and pure cane sugar which gives the cookie its crispiness.

Now some people like to use shortening when baking, I do not. I just like the taste that butter brings to any recipe. Unsalted butter is the way to go so that you can control the amount of sodium you use.

Now when it comes to using extracts I always use pure extracts not imitation extracts. They are a bit more expensive but I feel that it really makes a difference.

This cookie calls for one whole egg and one egg yolk. Eggs in general add stability and moisture to your cookies. The yolk of the egg is where all the fat is which will add a richness to your cookie. The extra egg yolk will make this cookie super rich and tender.

For a leavening agent I use baking soda, this will make the cookie rise slightly. Adding some vinegar will react with the baking soda, producing carbon dioxide which will also add some lift to your cookie so that they don’t spread and become flat.

Now if you are making a recipe that contains chocolate, add espresso powder and the chocolate flavor will be intensified, who wouldn’t love that?

Chocolate Chip Cookies:

Ingredients:

• 2/3 Cup light brown sugar.
• 2/3 Cup pure cane sugar.
• 1 Cup ( 2 Sticks ) unsalted butter at room temperature.
• 3/4 Teaspoon salt.
• 2 Teaspoons pure vanilla extract.
• 1/4 Teaspoon pure almond extract
• 1 Teaspoon apple cider vinegar.
• 1 Teaspoon baking soda.
• 1 Tablespoon espresso powder.
• 1 Large egg plus one egg yolk.
• 2 Cups all purpose flour.
• 2 Cups semi sweet or bitter sweet chocolate chips.

Directions:

1. In a large bowl of a stand mixer, cream butter and both sugars until smooth and creamy. Add salt, pure vanilla and almond extracts, vinegar, baking soda and espresso powder. Beat until completely combined.
2. Beat in the whole egg and egg yolk until smooth. Scrape the bowl down with a rubber spatula and blend to make sure all ingredients are incorporated.
3. Mix in the flour until just combined, being sure not to over mix. Add chocolate chips and mix once more just till combined.
4. Split dough in three portions. Wrap each portion in plastic wrap and place in refrigerator for thirty minutes.

Now while you are waiting for your Chocolate Chip Cookie dough to chill, you can start preparing your brownie batter.

Brownies:

Ingredients:

• 1 Stick unsalted butter.
• 6 Ounces bittersweet chocolate chips.
• 3/4 Cup pure cane sugar.
• 3 Large eggs.
• 1/4 Cup unsweetened cocoa powder.
• 1/2 Teaspoon salt.
• 1/2 Cup plus 2 tablespoons all purpose flour.
• 1 Tablespoon espresso powder.
• 1/2 Cup bittersweet chocolate chips.

Instruction:

1. Place butter and chocolate chips in a double boiler or in a heat proof bowl set over simmering water, stir until smooth.
2. Remove from heat add sugar and stir until combined. Whisk in eggs one at a time. Stir in cocoa powder, espresso powder and salt. Fold in the flour until combined. Fold in chocolate chips. Set aside to cool.

Now you are ready to put your cookie together.

Place a piece of parchment paper on the counter. Take one of the packages of chocolate chip cookie dough out of the refrigerator and remove the plastic wrap. Lightly flour the dough to prevent sticking and place the dough on the parchment. Using a rolling pin, roll out the dough.

Using a rubber spatula, spread the brownie batter in a thin layer over the rolled out chocolate chip cookie dough within a 1/2” of the edges.

Using the parchment paper roll the dough into a tight log.

Wrap the dough once again in plastic wrap and place in the refrigerator for thirty minutes so its easier to cut. Repeat with the remaining two doughs.

Preheat oven to 375º. Place a sheet of parchment on a cookie sheet. Remove one roll of cookie dough from the refrigerator. Remove plastic wrap and cut the roll into 1/2” slice rolling the cookie dough after each cut so that it doesn’t get flattened, and place slices two inches apart on a cookie tray. Place in pre heated oven and bake for 12 minutes. Remove from oven and place on a drying rack until cool.

So there you have it, my two favorite things rolled up into one. Yum!