Makes 12 cookies


  • 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 Tbsp. pure vanilla extract
  • 1 tsp. baking soda
  • 2 tsp. cornstarch
  • 1/2 tsp. salt
  • 2 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips
  • 6 store-bought brownie bites


    Cream together the butter and brown and granulated sugars in a large bowl, using an electric mixer, until creamy, about 2 minutes. Beat in the egg and egg yolk, followed by the vanilla. Beat in the baking soda, cornstarch, salt and flour, beating well into a thick dough. Fold in the chocolate chips.

    Cover and chill the dough in the fridge for at least 2 hours, up to overnight.

    Preheat your oven to 350°. Line 2 cookie sheets with silicone liners or parchment paper; set aside. Using a 2-tablespoon-size cookie scoop, scoop out some dough. Using your palms, gently flatten the dough a little bit. Place half of a brownie bite in the middle of the cookie dough and, using your hands, roll the dough around the brownie bite until the cookie dough is round again.

    Drop the cookie-dough balls on the prepared cookie sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time to ensure even cooking. Remove from the oven and allow to cool completely on the baking sheets before serving.

    From Two in One Desserts: Cookie Pies, Donut Shakes and More Clever Concoctions (Countryman Press) by Hayley Parker.

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