|Preheat oven to 350. Grease an 9x13 baking dish or line with parchment paper.
In large bowl, mix together melted butter, oil, sugars. Add eggs and vanilla and mix well, scraping the bottom and sides of the bowl as you go.
Sift together the flour, salt, espresso and cocoa powder. Add the dry mixture to the wet mixture, stirring carefully until just mixed. Be careful not to over-mix. Fold in 3/4 of the chocolate chunks.
Pour the batter into the prepared baking dish, spreading evenly. Then top with final chocolate chunks.
Bake in the oven for 20-25 minutes, until the brownies have set but not fully cooked. Remove from the oven and place the pan onto cooling rack.
Chocolate Chip Cookie
|In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
Cover and refrigerate the dough for 30 minutes to an hour.
Brownie Stuffed Chocolate Chip Cookies
|If oven is turned off, pre-heat oven to 350 degrees.
Cut the brownies into small 1" x 1" bite sized pieces. Using a cookie scoop, make balls of cookie dough, place on a baking sheet and flatten slightly by making an indent for the brownie.
Place one brownie bite on each indented dough ball. Take an additional tablespoon of cookie dough, flatten to a disk, drape it over the brownie and reform dough into a perfect ball.
|Bake on a cookie sheet for 9-11 minutes, or until just barely done and edges are beginning to brown slightly. Cool on a cooling rack and sprinkle lightly with sea salt.