Yes, I can, and they are fabulous.
This is actually the second round of tweaking, because I used a brownie mix for the first ones. Which tasted phenomenal, but you know that problem getting brownies out of the pan sometimes? I had that on every. single. cookie. So they didn’t look very beautiful at all by the time I had to pry them out of there! So for this round, I used a regular cake mix, and made it like cake mix cookies. Much, much easier to work with. So while I am calling these half-brownie – they are technically not made from a brownie mix to come out this well (though if you have a great brownie removal method – by all means, try it the other way instead!)
Chocolate Chip Hybrids
Brownie portion – mix separately:
1 Chocolate Cake Mix (18.25 oz.)
1/2 c. oil
Preheat your oven to 350 degrees. Mix together and drop into 24 greased (or baking-sprayed) muffin tins. I didn’t measure exactly how much went into each tin – about the size of a walnut, I’d say – I just divided it evenly and pressed it onto the bottom of my tins.
(A tip if you have never mixed up cake mix cookies: don’t bother with your mixer! The batter is very stiff. The photo below… yes, you can stand a spoon in it. I’ve gotten batter all over my kitchen trying to use the mixer – only to discover that they stir quite easily with a spoon!)
Cookie portion – mix separately (or use your favorite recipe, or refrigerated dough – you just need enough for 24 cookies):
1/4 c. plus 2 tablespoons sugar
1/4 c. plus 2 tablespoons brown sugar
1/2 c. shortening
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1 cup plus 2 tablespoons flour
1/2 bag chocolate chips
Roll a cookie about the same size as your brownie. Flatten it out so that it’s nearly the same size round as the tin. Press one into each cup, covering your brownie mix. You may notice below that one set of tins looks much fuller… apparently they are way different sizes! But they don’t rise very much, so this shouldn’t be a problem!
Bake at 350 degrees for about 15 minutes. Remove when the cookie browns. Cool on a wire rack.
My first batch wasn’t quite done enough at 14 minutes, and the centers fell. They were wonderfully chewy, but not so beautiful. I’m used to making chewy cookies, so these looked done to me.
I brought them in to work where it was suggested they would be awesome with a little scoop of ice cream in the center if they sink like this… seriously, why do I not think of these things myself??
But I cooked the other batch an extra minute, and they came out great!
I would absolutely make these again. Everyone loved them!
What about you – do you experiment in the kitchen? What’s your favorite creation?
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