• Make the brown butter. Add the 113g (8 tbsp.) of butter for the chocolate chip cookies into a small saucepan set over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.
• Transfer the brown butter to a medium sized mixing bowl. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g. Set the brown butter aside while you make the brownie cookies.

Brownie Cookies

• In a small microwave safe bowl, melt together the chocolate chips and butter, stirring every 30 seconds until the mixture is smooth. Then, mix in the cocoa powder until smooth and set aside.
• To another small mixing bowl, add in the egg and brown sugar. Vigorously whisk the egg and sugar together for 1-2 minutes, until the mixture is light and fluffy.
• Add the melted chocolate mixture into the egg mixture, and mix gently until combined.
• Add in the flour, baking powder, and salt. Use a rubber spatula to fold the ingredients just until no flour streaks remain. Note that the batter will be more liquidy like brownie batter, not as firm as cookie dough – this is normal!
• Cover the bowl and place it in the freezer to firm up while you make the chocolate chip cookies.

Gingrbread Chocolate Chip Cookies

• Mix the molasses and brown sugar into the bowl with brown butter.
• Whisk in the egg and vanilla until well combined.
• Add in the flour, baking powder, baking soda, salt, and gingerbread spice. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
• Add in the chocolate and fold the mixture together just until no flour streaks remain.
• Scoop out 3 tbsp. portions of the gingerbread cookie dough. Then, remove the brownie dough from the freezer and scoop out 2 tbsp. portions of that dough.*
• Use a knife or your hands to split each ball of cookie dough in half.
• Alternate adding each half ball of flavor to your hand, for a total of four pieces of dough (for example – brownie: gingerbread: brownie: gingerbread)
• Roll the dough into a ball, and repeat with the remaining cookie dough. (Tip: for uniform balls of dough, you can gently press each cookie dough ball into a 3 tbsp. cookie scoop!)
• Place the dough balls into an airtight container in the fridge for 30 minutes**
• Preheat the oven to 350°F / 175°C.
• Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.
• Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
• Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
• Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. If desired, press a little gingerbread cookie into the tops of the cookies.