Prepare and bake brownie mix according to package directions in an 8' square pan. Cool completely, then cut brownies into about 3 dozen squares. You’ll only be making 11 giant cookies so you don’t have to cut all the brownies.

Beat butter and shortening at medium speed with an electric mixer until creamy. Add brown sugar, beating until smooth. Add eggs, egg yolk, and vanilla, beating until blended.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition. Stir in chocolate morsels. Cover and chill dough 1 hour.

Preheat oven to 350 degrees F. For each cookie, scoop a level ½ cup dough onto parchment paper-lined baking sheets; place cookies 3 " apart. Using your fingers, make an indentation in mound of dough; place 1

brownie square in center. Press chocolate chip dough around brownie; reshaping dough to form a ball.

Repeat procedure until remaining dough and 10 brownie squares, placing no more than 6 cookies on a baking sheet. Chill for 15 minutes.

Bake at 350 for 18 to 20 minutes or until lightly browned and cookies

look set. Cool 2 minutes on baking sheets; remove to wire racks, and cool completely.

Yield: 11 jumbo cookies or 22 smaller but still very big cookies.

Alternative: Do not wrap the dough around a brownie. Instead, bake the cookies for about 15 minutes or until they are almost but not completely baked. After 15 minutes, quickly stick a brownie square in the center. Continue baking for 3 to 5 more minutes. You can also make the cookies half the size, in which case you stick the brownie piece in after 12 minutes and only cook for 2-3 more minutes.

Or you can make slightly smaller cookies and hide the brownie piece. For smaller cookies, use about ⅓ cup of dough per cookie.