Love chocolate and brownies? These just might be your new favorite cookie!
Spread batter in a prepared 9x13 pan and bake for 15-20 minutes at 350°F.
Use a toothpick to test the brownies and note that they will be thin. (I have removed them right at 15 minutes before.) If when removed a few crumbs remain but there is no wet batter, the brownies are done.
In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt and set aside. Don't skip this step!
Flip brownies onto a cutting board and cut off hard edges on all sides and discard. (or have a little snack!)
Cut the brownies into small bite-sized pieces. I found that about 1/2 inch across and wide was the perfect size. (I used 4 cups total which was about 3/4 of the brownies.) Fold into batter.
Pick up each rounded cookie and dunk into a bowl with the remaining mini chocolate chips. Press the dough cookie into the bowl to flatten it and fully cover the cookie.
Set the dough cookie on the sheet and repeat with remaining cookies. (You should be able to fit 8 on one sheet as the cookies do not spread too much.)
Bake for 8-10 minutes. Allow cookies to rest on pan for at least 5 minutes.
I do recommend testing your first batch of cookies for doneness. I tend to take them out of my oven at 8 minutes and then let them cool on the baking sheet. You don't want the cookie to fall apart (be raw) but you don't want them to be overbaked either.