Brookie Cookies (Edit recipe)

For the Chocolate Chip Cookies

1. In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
2. In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
3. With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, molasses and milk of choice until combined.
4. In a separate large bowl, whisk together the gluten free flour, the baking soda and the kosher salt.
5. Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
6. Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in 1 cup of chocolate chips.
7. The batter will be sticky. Shape into a disc and wrap in plastic and refrigerate for at least 2.5 hours or overnight. It needs to harden otherwise the cookies will spread all over the place due to lack of an egg.

For the Brownie Bites

1. Whisk together the gluten free flour, cocoa powder, baking soda and salt.
2. In a large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick and the brown sugar on medium speed until pale and fluffy. About 2-3 minutes.
3. Add in the honey and beat until fluffy.
4. Reduce speed to low. Gradually add in the flour mixture and beat until well combined.
5. Turn off the mixer and use a spatula to scrape down the sides of the bowl.
6. Fold in 1.5 cups of chocolate chips into the dough using the spatula.
7. Place dough in plastic wrap and flatten into an oval.
8. Refrigerate for at least 30 minutes. I've left it in the fridge overnight many times.
9. When ready to bake, preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

Assembly

1. Pour the 1 cup of chocolate chips on a plate. Set aside.
2. Using a small cookie scoop, make twelve 1 inch balls with the chocolate chip cookie dough. Wash the scoop and now make 12 dough balls out of the brownie bite dough.
3. Combine one chocolate chip cookie ball with one brownie bite ball. Roll the two together until they form one large dough ball. Half the ball should be a chocolate chip cookie and half should be a brownie bite.
4. Press extra chocolate chips into the top of the cookie or simply press half the ball into the plate of chocolate chips.
5. Place the large dough balls onto the lined baking sheet. Make sure when you place them down, the chocolate chips are facing up and half of one side is chocolate chip cookie and half the other side is brownie bite. You don't want all of the brownie bite facing up and all of the chocolate chip cookie sides facing down.
6. Bake in the middle rack for 11-12 minutes until the CCC are slightly golden and the brownie bite tops have started to crack. Remove from the oven and let cool on the baking sheet for a few minutes. If you try to take them off too soon, they will fall apart. Repeat with the rest of the dough. They do spread a bit so I only like to make 12 at a time.
7. Once they have cooled on the pan a bit, move them to a cooling rack and cool completely before storing in an airtight container at room temperature. Enjoy!