Chocolate Chip Cookie-Topped Brownies

Brownies are good. Chocolate chip cookies are good. Chocolate chip cookie dough-topped brownies? Utterly delicious.

These brownies take two of the most popular desserts – brownies and chocolate chip cookies – and combine them into one amazing, sinful treat. The bottom is a classic brownie recipe, and the top chocolate chip cookie dough. The combination of flavors is wonderful and the best part is eating them warm from the oven or reheated – the chocolate chips from the cookie layer on top are slightly melted, giving the brownies that great ooey-gooey-ness that can only come from perfectly baked chocolate chip cookies. You’ll want to have a nice tall glass of cold milk ready when you serve these!

Now one of the things that most people, myself included, love about brownie recipes is that they are usually “one bowl” recipes that don’t require a stand or hand mixer. This recipe bucks that trend and in fact requires you to use two separate mixing bowls, but I am whole-heartedly telling you that the extra work is absolutely worth it, as these are not your typical brownies. The brownie layer, once mixed, is very reminiscent of of the French Chocolate Brownies by Dorie – the batter is quite airy and almost mousse-like.

Notes on recipe:

? I cut the recipe in half and baked it in an 8×8 pan. For a half recipe, you’ll want to bake for approximately 35-40 minutes.

? I strongly suggest erring on the side of underbaking these, as you will not want them overdone.

? When layering on the cookie dough, I recommend using a small icing spatula and spreading the dough very gingerly over the brownie batter.

? I think you could get away with more than the recommended servings (24 for a full batch, 12 for a half). I would do the recommended size if you’ll be serving it as dessert, but if you’re making them just to have in the house or to take to a party, I’d cut squares and go for 16 or 32.

More Dorie Greenspan brownies:

French Chocolate Brownies (a favorite of mine!)

Quintuple Chocolate Brownies

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Chipster-Topped Brownies

Yield: 24 brownies

For the Brownie Layer:

6 ounces bittersweet chocolate

3 ounces unsweetened chocolate, coarsely chopped

2 sticks (8 ounces) unsalted butter, cut into chunks

1 2/3 cups sugar

4 large eggs

½ teaspoon salt

½ teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup walnuts, coarsely chopped

For the Cookie Layer:

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1½ sticks (12 tablespoons) unsalted butter, at room temperature

¾ cup (packed) light brown sugar

2/3 cup sugar

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

1. Center a rack in th oven and preheat the oven to 350 degrees F. Butter a 9×13-inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.

2. To make the brownie batter, put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until th ingredients are melted, shiny and smooth. Remove the bowl from the heat. Alternatively, you can microwave the chocolates and butter together in 30-second increments, stirring well after each one.

3. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.

4. To make the cookie dough, whisk together the flour, baking soda, and salt.

5. Working with the stand mixer in a cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

6. Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

7. When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.

(Adapted from Baking: From My Home to Yours by Dorie Greenspan)