Chocolate Chip Brookies

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Make a brownie mix as directed. I like Ghirardelli.

Spray a 9″ x 13″ pan with baking spray. Bake at 350 degrees for 22-26 minutes or until done. Sprinkle brownie with 1 ½ cups semi-sweet chocolate chips or Oreos if desired.

Pat together 1/4-3/8″ thick pieces of Chocolate Chip Cookie Dough to cover brownies.

(You won’t use it all.) Return to oven and bake an additional 16-18  minutes. Remove from oven. Cookie portion of bars will be soft, but will set up nicely.  Over baking them will result in crunchy cookie and dry brownie layers.

Let set. Cut. Share.

Chocolate Chip Cookies
½ cup soft butter
½ cup buttered flavored Crisco
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
2 teaspoons vanilla
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups semi-sweet chocolate chips

Cream butter, Crisco, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in chocolate chips.

Oreo option:
Set Oreos (either whole or cut into pieces) onto baked brownies. Gently press down. Then follow remaining instructions for Chocolate Chip Brookies.

Milk Chocolate Option:
Set 6 1.55 oz. milk chocllate Hershey bars onto baked brownies. Then follow remaining instructions for Chocolate Chip Brookies.