chocolate chip cookie brownies - Guide Recipe
There’s something you should know. I always underbake. On purpose. So today especially as you gaze upon those fudgy underbaked chocolate chip cookie brownies , I’m hoping no one takes offense to the excessive gooeyness. It’s just how I roll.
There’s something else you should know. I don’t have much time to write this post today because right as soon as I’m done writing this , I am going to go up to the shelter to enjoy my favorite time of day: playtime.
This is an adorable video that Bjork made on his iPhone during a lazy afternoon of play that might help give you an idea of what is currently competing for my time.
Okay , let’s talk dessert real quick. This is the dessert that makes me think of my best friend which equals road trips , college , movie nights , and Mexican food. Totally a natural connection there.
Bottom line: we make these all the time.
This is also the dessert that should be really easy to make but somehow took me four tries to get it just right. I kid you not: I made this four times , so yes , everyone within a ten mile radius of our house now knows what chocolate chip cookie brownies are.
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These easy chocolate chip cookie brownies have my very favorite chocolate chip cookie dough baked into the top layer of decadent , fudgy brownies.
INGREDIENTS
- 1 stick salted butter (1/2 cup , very soft)
- 3/4 cup white sugar
- 2 tablespoons brown sugar , packed
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 18.9 ounce brownie mix – my all-time favorite is Ghirardelli Double Chocolate – this is also a great brownie recipe but I found it more difficult to bake evenly when I made my brownies from scratch
- (eggs , oil , and water for brownie mix)
INSTRUCTIONS
- With an electric mixer , cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour , baking soda , and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
- Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In my 8×8 square pan , I was able to get about 2/3 of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. Press gently on the dough just until it starts to sink down into the batter a little bit.
- Bake for 35-40 minutes (35 for gooey , 40 or more for fully baked) , covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.
NOTES
Beware of taking these out too early because the cookies look brown – usually when I do that , the brownies are still underdone and they sink down in the middle. I found that it was easiest to alternate baking them covered and uncovered. I did the first 20 minutes uncovered , the next 10 minutes covered , and the last 5 minutes uncovered. This allows the brownies to bake without the cookies getting too brown. I’ve also taken foil and just made a cover around the edges so the middle can bake without burning the tops of the edges