Bright Moment Co

Preheat to 350F. Line 1-2 large, rimmed baking pans with parchment paper.

In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated cane sugar.

Stir in the vanilla extract.

Beat in the eggs until smooth and fluffy.

In a separate bowl, mix the flour, baking soda, and salt. Add into the stand mixer bowl and mix just until combined. Set aside the bowl used to mix the flours.

Remove half of the cookie dough into the set aside bowl. Add the melted chocolate and mix until chocolate is well-combined.  If you find your cookie dough too soft to roll, place in the freezer for 10 minutes.

(Optional) If time allows chill in the fridge for 2 hours to overnight. Let rest at room temperature for 20 minutes before baking.

In the stand mixer bowl, add the chopped chocolate. Use the paddle attachment to mix.

Use 1-2 tablespoon dough from each bowl and roll together to mingle the cookie-brownie doughs. Place on the prepared pans.

Bake for 10-13 minutes, until set in the center. Tap the pan on the stovetop 2-3 times to help interrupt the baking process.

Let cool on the pan 5 minutes before transferring to cool completely on a wire rack.