Chewy, moist brownie meets soft, perfect chocolate chip. These cookies are soft, fudgy and perfect for cookies exchange and holidays entertaining.
Place butter in a bowl and microwave until butter is soften, about 30 seconds.
In a bowl of a stand mixer, place sugar, butter and beat until creamy, about 10 seconds. Add in egg, vanilla and beat until well combined, about 20 seconds.
Add in flour, baking soda, salt and mix on medium speed until combine. Add in chocolate chips. Use your hands to form into a dough.
Place dough in a large bowl, cover with plastic wrap and refrigerate for 15 minutes while preparing the brownie batter. Wash the mixer bowl to use for brownie batter.
In a small saucepan over medium heat, place butter, chocolate chips and cook for about 2 minutes, until the mixture is melted. Remove from heat and stir until smooth. Set aside.
In a small bowl, mix together flour, cocoa powder, baking soda and salt. Set aside.
In a bowl of the mixer, place sugar, chocolate mixture, vanilla and whisk until well combined, about 2 minutes. Slowly add in the egg, egg yolk and beat on medium speed. Fold in flour mixture and beat until well combined. Add in chocolate chips.
Preheat oven to 350 degrees. Line baking sheets with parchment paper and spray with cooking spray.
Take the chocolate chip batter out from the fridge. If the batter is stiff, let sit at room temperature for about 3-5 minutes. Scoop about 2 tablespoons of chocolate chip dough on to prepare baking sheet. Use another tablespoon to scoop about a tablespoon of brownie dough right next to the chocolate chip dough. Use your fingers to join them together.
Bake the cookies for 12 minutes, until the edges and tops are set. The center might look undone, this is ok. Remove from the oven and let cool for 10 minutes before transfering them to cooling rack to cool completely.