Chocolate Chip Brownie Pillows

Ingredients

• 1 (20 ounce) package double chocolate brownie mix (we tested with Ghirardelli)

• 1/2 cup unsalted butter, softened
• 1/2 cup butter flavor shortening
• 1 1/2 cups brown sugar, firmly packed
• 2 large eggs
• 1 egg yolk
• 1 tablespoon vanilla extract
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups semisweet chocolate morsels

Directions

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Prepare and bake brownie mix according to package directions in an 8" square pan. Let cool completely in pan on a wire rack. Cut brownies into 3 dozen squares.

3. 3

   Beat butter and shortening at medium speed with an electric mixer until creamy. Add brown sugar, beating until smooth. Add eggs, egg yolk, and vanilla, beating until blended.

4. 4

   Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition. Stir in chocolate morsels. Cover and chill dough 1 hour.

5. 5

   Increase oven temperature to 350 degrees F. For each cookie, scoop a level 1/2 cup dough onto parchment paper-lined baking sheets; place cookies 3" apart. Using your fingers, make an indentation in mound of dough; place 1 brownie square in center. Press chocolate chip dough around brownie, reshaping dough to form a ball. Repeat procedure with remaining dough and 10 brownie squares, placing no more than 6 cookies on a baking sheet. Chill 15 minutes.

6. 6

   Bake at 350 degrees F for 18 to 20 minutes or until lightly browned and cookies look set. Cool 2 minutes on baking sheets; remove to wire racks, and cool completely.

7. 7

   Yield: 11 jumbo cookies. Note: This recipe uses only a portion of the baked brownies. Enjoy remaining brownies, or freeze for later use.