Tried a new cookie this past week.
It is half chocolate chip and half brownie.
A little bit of a PITA to make because basically you are making two different cookies, four dozen each and then joining them to form one cookie.
I baked half and refrigerated the other half for a day.
I found that the cookie benefited from being refrigerated.
The cookie doesn’t flatten out as much. Makes for a nicer cookie.
The recipe comes from Mel’s Kitchen Cafe
The only changes I made were minor.
I doubled the amount of vanilla extract in both cookies ( one teaspoon is never enough)
and I added toasted walnuts to the brownie mix.
A brownie isn’t a brownie without nuts.