Giant TEXAS ECLIPSE Brownie & Sugar COOKIES
SUGAR COOKIE Dough
3/4 cup (12 TB) unsalted butter, room temp.
3/4 cup granulated sugar…………………..2 eggs
2 tsp. vanilla extract…………………………1/2 tsp salt
2-1/4 tsp. baking powder……………………2 TB cornstarch
2-1/4 cups all-purpose flour
About 1/2 cup yellow and/or gold colored sugar (for rolling cookies in)
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BROWNIE Dough
1/2 cup (8 TB) unsalted butter, room temp
1/2 cup dark brown sugar…………………..1/2 cup white granulated sugar
3 large eggs……………………………….…..2 TB light corn syrup
1 TB pure vanilla extract……………………3 cups all-purpose flour
1 cup dark unsweetened cocoa powder…1 TB dark chocolate syrup
2 TB cornstarch………………………………2 tsp. baking soda
1 tsp Kosher salt……………………………..1 tsp. instant coffee powder
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SUGAR COOKIE DOUGH: Combine butter and sugar in electric mixer bowl until creamy. Add eggs and vanilla ~ beat until combined (about 1 minute)
Beat in baking powder, cornstarch and salt to combine. Scrape down sides of bowl and gradually add the flour (on low), then beat on medium until completely incorporated. Take the dough out ~ pat into a disk ~ wrap in Saran & chill in refrigerator for an hour.
Meanwhile, prepare the BROWNIE DOUGH: Combine flour, cocoa, cornstarch, baking soda, and salt in a large bowl. Whisk to mix. Set aside
Cream together the butter and both sugars in electric mixer until it becomes light in color and fluffy. Add in the three eggs, pure vanilla, and corn syrup mixing until completely mixed. Then, gradually add the flour mixture in (on low) ~ raise to medium until a soft cookie dough begins to form. Scoop about 1-1/2” dough balls (small cookie scoop) into your hands and roll into balls. These will go into the center of the sugar cookies before baking. (Any extra brownie dough can just be baked as cookies on their own)
Preheat oven to 350˚F. Line baking sheet pans with parchment paper & set aside
Scoop out the sugar cookie dough with 2 TB measure (small ice cream scoop).. Roll into balls ~ roll the balls in the yellow/gold colored sugar and stagger 6 to a pan. With a flat bottom glass, press each dough ball down to about 3” across cookie (I dip the bottom of the glass in more yellow sugar so it doesn’t stick.) ** Put one of the brownie dough balls in the center and press that flat (it will press out the sugar cookie too, but just even out the edges with your finger). These will spread quite a bit when baking, so don't crowd them! No more than 6 to a baking sheet!
Bake for 10-16 minutes or until the cookies are just barely beginning to turn golden at the very edges. Don’t overbake. (The brownie cookies will bake faster, so the sugar cookies should still be a little soft when when you take them out. They'll harden as they cool)
Remove the cookies from the oven and transfer to a wire rack to cool completely
Makes about 14-18 really big, thick cookies. The “SUN” (sugar cookie) will be covered by different amounts of the the “MOON” (brownie) on each cookie