Chocolate Chip & Brownie Cookies

Directions

1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
2. Prepare CHOCOLATE CHIP COOKIE BATTER: Mix together butter, light brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add vanilla, eggs and egg yolks, blending until fully incorporated. Blend together flour, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until just combined. Stir in HERSHEY'S Mini Semi-Sweet Chocolate Chips. Set aside.
3. Prepare BROWNIE COOKIE BATTER: Mix together butter, light brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add vanilla, eggs and egg yolks, blending until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until just combined.
4. Using level #60 scoop, portion CHOCOLATE CHIP COOKIE BATTER dough into 10 dozen equal balls. Set aside. Using level #100 scoop, portion BROWNIE COOKIE BATTER dough into 10 dozen equal balls. Grabbing one chocolate chip cookie ball and one brownie cookie ball, press them together, using your hands to roll into one complete ball. Place balls 2-inches apart on prepared sheet pans, flattening to smooth the edges and form a thick puck (they will spread out while baking). Repeat until all dough balls are used.
5. Bake 7 to 9 minutes* (do not over bake) - under bake just slightly for a soft texture. Remove from oven; cool 2 minutes. Remove from sheet pans to wire rack.
*If using convection oven, rotate pans one-half turn (180°) after 3 minutes of baking.