Chocolate Chip Cookie Mocha Brownie Bites

Ingredients

For the chocolate chip cookies:

2 1/4 cups all-purpose flour (I use King Arthur Flour)

1 teaspoon baking soda

1 teaspoon kosher salt

2 sticks unsalted butter, softened

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

1 1/2 cups semi-sweet chocolate chips (I used Nestle)

For the mocha brownie batter:

1/2 cup canola oil

1 teaspoon vanilla extract

1/2 cup all-purpose flour (I use King Arthur Flour)

1/4 teaspoon baking powder

1 cup granulated sugar

2 large eggs, room temperature

1/3 cup cocoa powder

1/4 teaspoon kosher salt

3 tablespoons brewed coffee (I use leftover coffee that’s frozen in ice cube trays.)

Preparation

Preheat oven to 350 degrees.

In a small bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat the butter, granulated sugar and vanilla until creamy. Gradually add the flour mixture. Slowly stir in the chocolate chips. Set aside.

In a large bowl, mix together the oil, sugar and vanilla. Add the eggs one at a time mixing thoroughly to combine after each addition. Set aside.

In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the egg mixture to the flour mixture and stir until well blended.

In a mini muffin tin coated with cooking spray, press about a teaspoon of the cookie dough into each muffin cup to form a bowl. Pour a small amount of the brownie batter into each cookie dough cup being careful not to overfill.

Bake the cookies in a 350 degree oven for approximately 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 2 minutes and transfer to a wire rack to cool completely. Store in an airtight container.