• Directions

Half-baked brownies (follow the box directions if using brownie mix but reduce cook time by 10 minutes)

• 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