for the Chocolate Chip Cookies

1. Combine flour, baking soda, and Kosher salt in a small bowl. In your stand mixer fitted with the paddle attachment or in a large bowl with an electic mixer, beat butter, sugars, and vanilla extract until smooth and creamy. Add eggs, one at a time, beating well after each. Gradually mix in flour mixture, and then stir in chocolate chips. Refrigerate until well-chilled, about 1 to 2 hours.

for the Brownies

1. Place water, oil, and egg in a medium mixing bowl and stir until fully combined. Add brownie mix and stir until fully incorporated, about 50 strokes.
2. Fill 2 cupcake pans with cupcake liners. Alternatively, generously and thoroughly coat the bottom and sides of each cupcake cavity with butter or nonstick cooking spray (but I suggest the liners... I tried butter and some of them got stuck in the pan).
3. Divide brownie batter among the cupcake liners, filling each one with about 3/4" of batter. I only was able to fill 18 using the Ghirardelli batter. If using a different brownie mix, you may be able to make more/less.
4. Refrigerate until very well-chilled, about 2 hours.

to Assemble the Brooskters

1. Preheat the oven to 375°F. Remove cookie dough and brownie-filled cupcake pans from the refrigerator.
2. Drop appoximately teaspoon-sized amounts of either nutella or cookie butter on top and in the center of each of the brownies.
3. Scoop cookie dough by heaping spoonfuls, roll into ball, and flatten into discs slightly smaller than the size of each cupcake liner. Gently press cookie dough discs into the brownie batter and sealing the nutella/cookie butter inside.
4. You will have leftover cookie dough. When life gives you cookie dough... you know what to do.
5. Anyway, bake Brooksters for approximately 20 minutes, until the cookie is golden brown.
6. Remove from oven and let cool a bit before devouring.