Brookies

Using butter or nonstick spray, grease the bottom and sides of a 24 cup mini-muffin tin. Set aside. CHOCOLATE CHIP COOKIE DOUGH Add flour, fine grain sea salt and baking soda to a large bowl, whisking to combine. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, white sugar and dark brown sugar on medium speed until smooth and creamy. Using a spatula, scrape down the sides of the bowl. Add the egg and beat until light and fluffy. Add vanilla and mix until just incorporated. Add half of the flour mixture to bowl. Mix for a few seconds on low then increase the speed to medium. Beat until just combined (15 – 20 seconds). Add the remaining flour mixture and repeat the process above. Do not overmix here. Gently fold in the chocolate chips. Cover bowl, transfer to the refrigerator and chill for at least 3 hours before using. Fill each well of the muffin tin halfway with batter. Transfer muffin tin to the refrigerator and let chill for at least 1 hour. Both the cookie dough and brownie batter must be well chilled before baking to insure even cooking. Preheat your oven to 375°F and place a rack in the center of the oven (please see notes above regarding cooking times and temperatures). Once thoroughly chilled, take the muffin tin from the refrigerator. Using a small spoon, scoop out a small amount of chilled cookie dough. Using your hands, shape dough into ball then slightly flatten it into a disk. The disk should be a bit smaller than the top of the muffin tin wells. Gently press the disk into one of the wells of batter. Repeat this process with remaining 23 we