Chocolate Chip Cookie Brownies
After this grueling past year and a half, you most certainly deserve a special treat.
Or two treats in one to be exact.
“Chocolate Chip Cookie Brownies” is precisely that.
Let those words roll over your tongue and sear into your mind for a hot minute: Chocolate chip cookie. Plus brownies.
Stacked one on top of each other, these cookie-brownie bars are truly the best of both worlds.
And a riot of dark chocolate.
This decadent recipe is from “Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Sweet Treats to the Next Level” (Clarkson Potter) from the Kitchens of Martha Stewart Living.
They are essentially Brookies, which are often made as individual circular cookies. This recipe streamlines that because you bake everything in one pan. Which, of course means you get to enjoy them even sooner.
A brownie batter — made with melted bittersweet chocolate, cocoa powder, eggs, butter, and just enough flour to hold it all together — goes down into the pan first. Then, you mix up the chocolate chip cookie dough, made with more chopped bittersweet chocolate chunks, and crumble it over like streusel. As it bakes, the cookie dough will spread out over the top, covering most of the brownie layer, but letting inviting splotches show through teasingly.
The brownie part is lush and chewy, while the crisp cookie top boasts the lilt of vanilla and plenty of gooey chocolate bits destined to smear every finger.
Together, they are pure richness and contentment all rolled in one.
Chocolate Chip Cookie Brownies
For the cookie dough:
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon coarse salt
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped
For the brownie batter:
1 stick (1/2 cup) unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
3 large eggs, room temperature
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon coarse salt
1/2 cup plus 2 tablespoons unbleached all-purpose flour
Make the cookie dough: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on long sides. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, with an electric mixer on medium-high, beat butter and both sugars until pale and fluffy, about 5 minutes. With mixer on medium-low, beat in egg and vanilla. With mixer on low, gradually add flour mixture and beat until just incorporated. Stir in chocolate.
Make the brownie batter: In a medium heatproof bowl set over (not in) a pot of simmering water, melt butter and chocolate, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa powder and salt. Fold in flour until combined.
Pour brownie batter into prepared pan, smoothing top with an offset spatula. Crumble cookie dough evenly over batter. Cover with parchment-lined foil; bake until just set, about 20 minutes. Remove foil and continue baking until golden brown and a cake tester inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more. Transfer pan to a wire rack and let cool completely. Lift brownies from pan using parchment; cut into 16 squares. (Brownies can be stored in an airtight container at room temperature for up to 3 days)
From “Martha Stewart’s Cookie Perfection” from the Kitchens of Martha Stewart Living
More Martha Stewart Cookie Recipes to Enjoy: Brown-Butter Crinkle Cookies