Brookies (Brownie Cookies)

Cookie Layer:

½ cup butter, softened

½ cup packed light brown sugar

¼ cup white sugar

½ tsp vanilla extract

1 egg

1¼ cups flour

½ tsp salt

½ tsp baking soda

1 cup semisweet chocolate chips

Brownie Layer:

½ cup butter, melted

1 cup white sugar

1 tsp. vanilla extract

2 eggs

⅓ cup cocoa powder

½ cup flour

¼ tsp baking powder

pinch of salt

Make Cookie Layer: Preheat oven to 350 degrees. Grease a 9x13-inch pan. Beat together butter, sugars, and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add egg; beat until light and creamy about 2 minutes.

Whisk together flour, salt, and baking soda in a small bowl. Gradually stir flour mixture into butter mixture until combined. Stir in chocolate chips. Spread dough in prepared baking dish, covering bottom completely.

Make Brownie Layer: Stir together butter, sugar, and vanilla in a bowl. Add eggs; beat well. Stir in cocoa powder until well combined. Stir in flour, baking powder, and salt until combined. Pour and spread batter over cookie dough, covering completely.

Bake until a toothpick inserted into center comes out clean, 20 to 25 minutes. (remove earlier for a gooier brookie). Cool completely in baking dish on a wire rack before cutting into 2-inch-square bars.

Brookies keep in an airtight container up to 3 days at room temperature or 3 months in the freezer. Makes 2 dozen.

Recipe from www.allrecipes.com