Brownie Chocolate Chip Cookies (cheater cookies!)

Mix the brownie batter by following the directions on the box - EXCEPT - use 1/4 cup of water instead of 1/3 cup of water. If the water amount for your brownie directions is different then just add less water to the batter. 

Use the premade chocolate chip cookie dough cold. Measure out 25 grams each and roll into balls. 

Using a tablespoon measure, scoop up a mounded tablespoon of brownie batter, it should be about 20-25 grams. Place it into the bottom of an oiled (I use pan spray) cupcake pan ( I use the large size cupcake pans that are about 3.5" diameter across the top of the cupcake circle). Using your spatula or fingers, press the batter/dough evenly across the bottom of the pan section. 

Take your cookie dough balls and flatten them to about the size of the cupcake container on the bottom. Then place the flattened dough on top of the brownie dough in the pan. Do this for all of the cupcake sections. I used two cupcake pans while baking. 

Place pans side by side in the middle rack of a pre-heated 325F convection oven or a 350F standard oven. Bake for 10-11 minutes or when the cookies are lightly browned along the edges. 

Allow the baked pans of cookies to cool for about five minutes. Then loosen the cookies around the edges using a spatula or butter knife. Turn the pans over (upside down) over a cooling grate to release the cookies. Let them cool a bit longer then turn them over.