There are two things both with my family and at school that I’m known for making a lot.– chocolate chip cookies and brownies. They’re super easy to make, it’s basically just mixing up the ingredients and pouring them in. Probably the most difficult part is when you forget to use non-stick cooking spray and have to wrestle the first brownie out of its pan. Or perhaps with cookies when they first come out of the oven and smell so good, you put your tongue on the line and risk burning it just to devour the first one. There’s no doubt that these classic are big time favorites among people. But what happens when your brother wants cookies and your friends want brownies?
You mix them together, as I have figured out. And it works- really well.
I’ll admit I was a bit skeptical about this recipe at first. Not the combination of flavors, I never doubted the marriage between sugary, chocolate chip cookie and gooey brownie. I was more concerned that the top cookie layer would burn to a crisp before my very eyes. I’m not a big fan of crispy crunchy chocolate chip cookies, so I didn’t really want a cookie crust on my brownies, but more so a soft, warm cookie layer.
When spreading the cookie dough over the brownie mixture, I suggest putting large dollops of dough on top and using a offset spatula to do the job. Take it slowly, don’t be too anxious to spread the dough over the brownie batter, or else it will mix in with it. We want layers, not marbling.
They turn out extremely smooth and soft, the perfect blend of cookie and brownie, and all the right amount of chocolaty goodness. I’d just suggest waiting a while after it comes out of the oven, no need for burnt tongues.
Chocolate Chip Cookie Brownies
From Brownies to Die For
- 4 oz unsweetened chocolate, coarsely chopped
- 2/3 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs, lightly beaten
- 1 tsp. pure vanilla extract
- 1 1/4 cups unbleached, all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
Chocolate Chip Cookie Dough Topping:
- 3/4 cup unsalted butter, melted
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 3/4 cups unbleached, all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups semisweet chocolate chips
Heat oven to 350 degrees. Lightly grease a 13×9” baking pan. Line with foil, then gently grease foil.
For the Brownie Base: Melt the chocolate and butter in a medium saucepan over low heat, stirring to blend. Remove pan from heat and whisk in sugar, eggs, and vanilla. Stir in flour, baking powder, and salt. Spread into prepared pan.
For the Chocolate-Chip Cookie Dough Topping: In a large bowl with an electric mixer, beat on high speed the butter and sugars until light and fluffy. Add eggs adn vanilla and beat until creamy. On low speed, blend in flour, baking soda, and salt. Stir in chocolate chips. Top Brownie Base with spoonfuls of Cookie Dough Topping, spreading gently to form an even layer. (My personal suggestion: Use a off-set spatula and take it slow.)
Bake for 60 to 70 minutes or until a cake tester or toothpick inserted into the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack. When completely cool, invert onto a wooden cutting board and gently remove foil. Cut into bars. Makes about 3 dozen.