Chocolate Chip Cookie “Bronados”

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 box Brownie mix
  • 1 Recipe sugarbaker's chocolate chip roll-out cookie dough

• Dairy

  • 3/4 cup Butter, unsalted
  • 2/3 cup Milk

Found on thecrumbycupcake.com

Description

Ingredients

• 1 recipe SugarBakers Chocolate Chip Roll-Out Cookie Dough
• 1 box brownie mix, 18.2 oz. family size box
• ½ cup all purpose flour
• 1 egg, room temperature
• ¾ cup unsalted butter, melted
• ⅔ cup milk

Directions

• Follow directions to create cookie dough.
• Wrap dough in a flattened disc shape in plastic wrap and refrigerate for 30 minutes.
• To make the Brownie Batter Filling...Mix together all ingredients until smooth. Refrigerate batter for 30 minutes.
• Divide the cookie dough in to two sections, working with one at a time.
• On a lightly floured sheet of wax or parchment paper, roll cookie dough into a 12x6 rectangular shape with a rolling pin or press with your hands, to about ¼ inch thickness.
• With a rubber spatula, spread ¼ of the brownie batter across the cookie dough, covering the whole surface, except for a ½ inch border around the rectangle.
• Using the wax paper to help you, roll the cookie dough into a tight cylinder, jelly roll style.
• Twist the wax paper shut on both ends and pop the roll in the freezer for about 30 minutes.
• Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat liners..
• Remove roll from freezer, unwrap it, slice it in to ¼ inch slices, spread them 2 inches apart on your baking sheets, and bake for 10 minutes exactly.
• Remove from oven, cool on baking sheets for 5 minutes, then move to cooling rack.