Indecision Cookies

What do you do when you can't decide between a chocolate chip cookie and a chocolate chocolate chip cookie?  You have them both. (Perfect, when you think that this year is an election year and there's a lot of indecision going around.)

You can totally do that with these brown butter double fudge chocolate chip cookies from How Sweet it is.  Each cookie is made from half chocolate dough and half plain dough.

My cookies sort of fell over so each cookie bit was side by side instead of right on top of each other.  But I tell you, they still taste just as yummy.  I think this was because I didn't have time to bake the dough right away, and it got too cold sitting in the fridge for a few hours.  But who really cares what they look like right?  Especially when they are so darn tasty!

I'm quite sad to say that I gave away this entire batch (minus 2...Blockette and I had to do some quality control testing,) to my uncle for Christmas.  Although he claims that he never got any cookies for Christmas because he doesn't even know what a cookie is.  Isn't that sad.  Yeah...a sad ploy for more cookies.

Double your trouble Brown Butter Chocolate chip cookies from How Sweet it is
(The original recipe says to make the dough and then divide it, but my scale doesn't work well, so I made the dough as follows.)

12 T butter, divided
1 c brown sugar, divided
1/2 c sugar, divided
1 egg + 1 egg yolk, at room temperature, divided
2 t vanilla extract, divided
1 3/4 c flour, divided
1/4 c unsweetened cocoa powder
1/2 t baking soda, divided
1 1/2 c chocolate chips, divided

Preheat oven to 325.

Melt 6 T butter in a pan over medium high heat, whisking constantly until it gets little brown bits floating in it. Place in bowl #1 to cool.  Repeat with another 6 T butter and place into bowl #2 to cool.

Place 1/2 c brown sugar, 1/4 c sugar in each bowl.  Stir until smooth.  Crack 1 egg and 1 yolk into a small bowl.  Beat slightly to combine and divide in half, placing half in bowl 1 and bowl 2.  Add 1 t vanilla to each bowl.

In bowl #1 add:
1 c flour
1/4 t  baking soda

In bowl #2 add:
3/4 c flour
1/4 c unsweetened cocoa powder
1/4 t baking soda

Stir contents of each bowl until combined and dough forms, stir 3/4 c chocolate chips into each bowl.

Roll each dough into 12 balls, so you end up with 24.  Pull each ball apart. Take one chocolate chip half and one double fudge half, placing the round ends together with the rough edges out. Place dough rough-side down on a non-stick baking sheet about 1 1/2-2 inches apart.
Bake for 10-12 minutes, or until cookies are a little soft in the middle and golden on the edges. Let cool completely. makes 24 cookies