Brookies {Brownie + Chocolate Chip Cookies}

"The couple times I've made these, I've ended up with about 27 brookies with 2-3 plain chocolate chip cookies leftover. You could more evenly distribute the brownie cookie batter to make an even amount otherwise just bake up any extra chocolate chip cookie dough on its own.Also, if you only want to dirty one bowl, make the chocolate chip cookie dough first, scoop into tablespoon-sized balls and set the dough balls on a piece of parchment or waxed paper. Then, no need to clean first, mix up the brownie batter in the same bowl.UPDATE: After reading that some of you were having issues with the consistency of the cookie dough(s), I ran back into the kitchen to make these again to help troubleshoot the issues. My kitchen was much warmer than when I made them the first two times (before posting). What I found was that letting the brownie batter dough rest for at least 30 minutes in the refrigerator makes a huge difference in it's scoopability. Then, using lightly greased hands helps get the batter into ball to form with the chocolate chip cookie dough. I've updated the recipe instructions with these notes and also with weight measures for the flour, as well as noting to increase the flour in the brownie batter by just a tablespoon or so to help with the soft consistency. Since the way one measures flour can make a difference, it's probably important to note that I use the dip-and-sweep method (after fluffing up the flour first). My cups of flour usually weigh just over 5 ounces...."