Commercial RecipeChocolate Chip & Brownie Cookies

Name: Chocolate Chip & Brownie Cookies
Yield: 10 dozen cookies
Ingredients: CHOCOLATE CHIP COOKIE BATTER; 10 oz. unsalted butter, softened; 10 oz. light brown sugar; 10 oz. granulated sugar; 1⁄2 oz. vanilla extract; 3-1⁄2 oz. (2 large) eggs; 2 (1-1⁄3 oz.) egg yolks; 1 lb. 4 oz. all-purpose flour; 2 tsp. baking soda; 1⁄2 tsp. salt; 1 lb. 2 oz. HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225); BROWNIE COOKIE BATTER; 10 oz. unsalted butter, softened; 10 oz. light brown sugar; 10 oz. granulated sugar; 1⁄2 oz. vanilla extract; 3-1⁄2 oz. (2 large) eggs; 2 (1-1⁄3 oz.) egg yolks; 14-1⁄2 oz. all-purpose flour; 3-1⁄2 oz. HERSHEY'S Cocoa, Natural (Item# 63505); 2 tsp. baking soda; 1⁄2 tsp. salt

Details

Time: 0 minutes
Yields: 10 dozen cookies

When you can't decide whether to bake brownies or cookies for your next catered event — make both! These eye-catching Chocolate Chip & Brownie Cookies meld together an ooey-gooey chocolate chip cookie with a fudgy brownie cookie. Serve a la mode for a cool treat.

Ingredients & Directions

Ingredients

CHOCOLATE CHIP COOKIE BATTER
10 oz.

unsalted butter, softened
10 oz.

light brown sugar
10 oz.

granulated sugar
1⁄2 oz.

vanilla extract
3-1⁄2 oz. (2 large)

eggs
2 (1-1⁄3 oz.)

egg yolks
1 lb. 4 oz.

all-purpose flour
2 tsp.

baking soda
1⁄2 tsp.

salt
1 lb. 2 oz.

HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225)
BROWNIE COOKIE BATTER
10 oz.

unsalted butter, softened
10 oz.

light brown sugar
10 oz.

granulated sugar
1⁄2 oz.

vanilla extract
3-1⁄2 oz. (2 large)

eggs
2 (1-1⁄3 oz.)

egg yolks
14-1⁄2 oz.

all-purpose flour
3-1⁄2 oz.

HERSHEY'S Cocoa, Natural (Item# 63505)
2 tsp.

baking soda
1⁄2 tsp.

salt

READY TO MAKE THIS?

Directions

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

Prepare CHOCOLATE CHIP COOKIE BATTER: Mix together butter, light brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add vanilla, eggs and egg yolks, blending until fully incorporated. Blend together flour, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until just combined. Stir in HERSHEY'S Mini Semi-Sweet Chocolate Chips. Set aside.

Prepare BROWNIE COOKIE BATTER: Mix together butter, light brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add vanilla, eggs and egg yolks, blending until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until just combined.

Using level #60 scoop, portion CHOCOLATE CHIP COOKIE BATTER dough into 10 dozen equal balls. Set aside. Using level #100 scoop, portion BROWNIE COOKIE BATTER dough into 10 dozen equal balls. Grabbing one chocolate chip cookie ball and one brownie cookie ball, press them together, using your hands to roll into one complete ball. Place balls 2-inches apart on prepared sheet pans, flattening to smooth the edges and form a thick puck (they will spread out while baking). Repeat until all dough balls are used.

Bake 7 to 9 minutes* (do not over bake) - under bake just slightly for a soft texture. Remove from oven; cool 2 minutes. Remove from sheet pans to wire rack.