• Cut the 5 tablespoons unsalted butter for the cookie dough into individual tablespoon pieces and let sit at room temperature for about 1 hour. *This is necessary for the brookies to turn out.

Brownie Batter

• In a microwave safe bowl, combine bittersweet chocolate chips and 2 tablespoons of butter together. (Not the butter you set out) Microwave on high for approximately 1 minute. Stir together until completely smooth. If necessary, microwave for 10 second intervals until totally melted.
• Combine flour, cocoa powder, instant coffee, salt and baking soda in a small bowl.
• In a separate large bowl, add granulated sugar and the egg and whisk together until pale-yellow and sugar is dissolved. Add melted chocolate mixture to the sugar and eggs. Whisk until combined.
• Add the flour mixture to the large bowl with the chocolate mixture. Fold together with a rubber spatula until just combined.
• Refrigerate for about 20 minutes. Preheat the oven to 375 degrees and make sure you have a rack in the center of the oven. Line two baking sheets with parchment paper or silicone baking mats.

Cookie Dough

• In a medium bowl combine flour, salt and baking soda. Whisk together.
• In your stand mixer or a medium bowl, add the softened butter, light brown sugar and granulated sugar. Mix until combined to the texture of sand.
• Once combined, add the egg and vanilla extract. Beat until completely blended. This should be about 2-3 minutes.
• Add the flour mixture and beat on low until just combined.
• With a rubber spatula, fold in your chocolate chips. Place in refrigerator until the brownie batter is chilled. This should be approximately 5-10 minutes.
• When chilled, use your cookie scooper or a tablespoon to make about 24 balls of cookie dough and place on your 2 lined baking sheets. Repeat with the brownie batter, making sure to work quickly so it does not get too warm.
• Lightly spray your hand with cooking spray so the dough does not stick while you form the balls. Take one of each dough and gently press them together and roll into a ball shape, keeping the dough as separate as possible (to see both brownie and cookie). Place each brookie about 2 inches apart, making sure to put a 'seam side' up for the best looking brookies.
• Bake in the middle rack for 7 minutes. Turn the baking sheet around to bake evenly and place back in the oven for 5-7 minutes. Brookies are done when the cookie side is slightly golden brown, and the brownies are cracked on the top.
• Let them cool for 3-5 minutes on the baking sheet then move to a cooling rack to finish cooling completely.