This is the version my son came up with. It is just like the ones from the OMG cookie and from Picky-Palate.com; only difference is the amazing exterior……..CHOCOLATE CHOCOLATE CHIP.

So sinfully good.

First make your brownies (or used some leftover ones)

Now on to the cookie. Just like any cookie, cream your butter and sugars.

Add your eggs, vanilla and almond and mix until completely combine.

Now add your dry ingredients (flour, salt, baking soda, cocoa). I put all my dry ingredients into a gallon size Ziploc bag, give it a good shake and snip the tip and pour it in. It helps not dirty a bowl and helps it slowly incorporate. Just a little tip

Now stack one large scoop of dough on top of a brownie (about 2 inch by 2 inch) and a large scoop on the bottom.

Now smash and seal the sides.

Bake in a 350 oven for about 8-10 minutes. Remove, let cool and transfer to a cooling rack to try and let cool some more….if you can wait.

Pure gooey goodness…..

The Triple Chocolate Cookie

(Adapted from Picky-palate.com)

Ingredients

• 1 box brownie mix, prepared according to directions on box (typical additional ingredients are water, oil and eggs)
• 1 cup butter, softened
• 1 Cup sugar
• 3/4 Cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp Almond Extract
• 1 ¾ Cup flour
• ¾ cup cocoa powder
• ½  tsp salt
• 1 tsp baking soda
• 1 bag (12 oz) mini chocolate chips

Directions

1. Preheat oven to 350 degrees F.  Prepare brownie according to package directions.  Let cool completely then cut into 1 1/2 inch squares.
2. In a large bowl, beat the butter and sugars until light and fluffy.  Add eggs, vanilla and almond extract; continue to beat until well combined.
3. Place flour, cocoa powder, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients.
4. Gently stir in the mini chocolate chips until fully incorporated.
5. Place a large cookie scoopful of dough on top of a brownie square and another large scoop on the bottom.  Gently press and enclose brownie with dough adding pinches more dough to cover sides if needed.  Place 6 filled cookies onto a parchment lined baking sheet and bake for 8-10 minutes or until edges are golden brown.  Remove and let cool for 15 minutes before removing from baking sheet.

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