Brownie-Batter Stuffed Chocolate-Chip Cookies

1 standard-sized batch chocolate-chip cookies dough, well chilled (make your favorite recipe or my favorite recipe or use a tube from the grocery store or haul out that tub you bought from the school fundraiser and stashed in the freezer...any chocolate-chip cookie dough will work as long as it is well-chilled and firm)

1 batch brownie batter, made by mixing together the following ingredients and freezing until solid and firm...don't try to cheat this step:

• 1 standard-sized box plain, basic brownie mix (I like Duncan Hines Dark Chocolate Fudge)
• melted butter equivalent to the oil called for on the box (e.g., 1/3 cup melted butter instead of 1/3 cup oil)
• water as called for on the box (e.g., 1/4 cup for 1/4 cup)
• NO egg(s), no matter what the box calls for (e.g., none for one, none for two, none for three...this brownie batter contains ZERO eggs)

Once you've got a well-chilled batch of cookie dough and a solidly frozen batch of brownie batter within reach, you're ready to roll, wrap, and bake.

Preheat your oven to 350 degrees and either coat a cookie sheet with nonstick cooking spray or line it with parchment paper. Scoop about 1 scant tablespoon of frozen brownie batter out of the container you stored it in and roll it into a ball. You may have to show the batter who's boss at first, but it will get easier as the batter softens up a little. Now take about 1 1/2 to 2 tablespoons well-chilled chocolate-chip cookie dough and smoosh it out a little in the palm of your hand. Place your brownie ball in the center and fold the cookie dough up around it. You are trying to entirely encase the brownie batter in cookie dough. Yes, this is a little messy. But so are lots of other things in life that are much less delicious than these cookies will be. Carry on. Pinch the cookie dough around the brownie batter ball until the brownie batter is safely tucked inside and cannot be seen.

Place on your prepared cookie sheet and repeat with enough of your remaining dough and batter until you have as many cookies as you want to make. Chill/freeze remaining dough and batter until you need it.

Bake at 350 degrees for 8-10 minutes, or until cracked around the edges and puffed in the center. Cool on the cookie sheet for several minutes or until the cookies are firm enough to remove to a wire rack without falling apart in transit. Eat while warm, with a big glass of cold milk.

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