Chocolate Chip Cookie Brownie Bites

     Have you ever been stuck in a dilemma? Like whether you should make chocolate chip cookies or brownies for your friend's birthday?
      I was, that's for sure.  Luckily, though, I came up with these chocolate chip cookie brownie bites.  That's a mouthful to say, isn't it.  I just call them cookie-brownies.
      But really, is it a cookie or a brownie?  The answer is neither.  It's a irresistible blend of the two, baked in a small, cute package.  I made them in a mini-muffin pan (you should really get one) and was inspired by those brownie bites you can get at the grocery store. You know what I'm talking about, right?  I made cookie-topped brownies once before, too.  They were delicious, but I love these "bites" so much more.
       The bottom is like a perfect brownie, and the top is like a perfect chocolate chip cookie, and the two together is like...amazing. They would be a hit at any party, bake-sale, or pot-luck.
       Their small shape makes them a perfect snack, too: a little pick-me-up after you face day-to-day issues like schoolwork, or being stuck in a dilemma over whether to bake brownies or cookies.  Sometimes, compromise is just the way to go.

Enjoy.

Chocolate Chip Cookie Brownie Bites

makes about 48 cookie-brownies

adapted from Baked by Rachel

Ingredients

For the cookie layer:

5 tbs unsalted butter, softened

3 tbs brown sugar

3 tbs white granulated sugar

1 large egg

1/2 tsp vanilla extract

1/8 tsp baking powder

1/4 tsp baking soda

1/2 tsp coarse sea salt

1-1/2 cups all-purpose flour

3/4 cups semi-sweet chocolate chips

For the brownie layer:

1/2 cup unsalted butter (4oz or 1 stick) 

3 oz bittersweet chocolate

3/4 cup white granulated sugar

1 large egg

1/2 tsp vanilla extract

1/2 tsp salt

2 tbs unsweetened cocoa powder

5 tbs all-purpose flour

Directions

1. Preheat oven to 350*F.  Spray a mini-muffin pan with non-stick baking spray (or regular cooking spray plus a dusting of flour).
2. For the cookie dough:  Beat the butter and sugars until light and fluffy.  Add the egg and vanilla and beat until well-mixed.  Add the baking powder, baking soda, salt, and flour, and stir with a wooden spoon until just incorporated.  Fold in chocolate chips until evenly dispersed. Set aside
3. For the brownie batter: Melt the chocolate with the butter over a double boiler (bowl over simmering water) or in the microwave, stirring until smooth.  Remove from heat and whisk in sugar.  Then whisk in the egg and vanilla, and then the cocoa powder and salt.  Finally, fold in the flour until combined.
4. Place about a teaspoon of brownie batter in each cup of the prepared pan.  Then, place a heaping teaspoon of cookie dough on top.  Gently pat the cookie dough with your fingers so that it takes up the whole space in the pan.
5. Bake for 8-12 minutes, until a toothpick comes out with moist crumbs and the cookies are golden-brown.  Let cool in the pan for at least five minutes.  Let, flip the pan onto a cooling rack and bang out all the cookie-brownies, placing them on a plate as they fall out (this is actually really fun).  Or, gently remove them with your fingers and a toothpick.  Store in an airtight container.