Chocolate Chip Cookie Brownies
Fudgy cocoa brownie batter topped with soft chocolate chip cookie dough, baked in one pan and cut into bars.
Equipment
- 9x9 baking pan
- Parchment paper
- Two mixing bowls
- Whisk
- Hand mixer
- Fine mesh sifter
Ingredients
Main Ingredients
- ½ cup unsalted butter melted, brownie layer
- 1 cup granulated sugar brownie layer
- 2 large eggs brownie layer
- 1 tsp vanilla extract brownie layer
- ⅓ cup unsweetened cocoa powder sifted
- ½ cup all purpose flour brownie layer
- ¼ tsp salt brownie layer
- ½ cup unsalted butter softened, cookie layer
- ½ cup granulated sugar cookie layer
- ½ cup brown sugar packed
- 1 large egg cookie layer
- 1 tsp vanilla extract cookie layer
- 1 ¼ cup all purpose flour cookie layer
- ½ tsp baking soda
- ½ tsp salt cookie layer
- 1 cup semi sweet chocolate chips
Instructions
Cooking
- Line. Heat the oven to 350 degrees F and line a 9x9 pan with parchment. Brownie batter. Whisk melted butter, sugar, eggs, and vanilla, then stir in sifted cocoa, flour, and salt.
- Spread. Pour the batter into the pan and smooth it level.
- Cookie dough. Cream the softened butter and sugars, beat in the egg and vanilla, then mix in flour, baking soda, and salt. Fold in the chips.
- Dollop. Drop the dough over the batter and press it in lightly for a marbled top.
- Bake. Bake 30 to 35 minutes, until the edges are set and the center is barely soft.
- Cool. Cool at least 45 minutes, lift out with the parchment, and cut into 12 bars.
Notes
Substitutions: Walnuts or peanut butter chips can replace half of the chocolate chips.
Tips: Do not overbake, and chill the cooled slab for 30 minutes for clean squares.
Storage: Room temperature 3 days, refrigerator 1 week, or freeze wrapped bars up to 2 months.