Chocolate Chip Cookie Brownies
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5
6 reviews
Excellent
Chocolate Chip Cookie Brownies
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These chocolate chip cookie brownies are a spectacular mash-up of classic chocolate chip cookies and a rich, fudgy brownie. Because no one should ever have to choose between the two.
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Ingredients
- 1 tick (4 oz) butter room temperature, plus more for the pan, unsalted
- 1 3/4 cups all-purpose flour unbleached
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate chopped
For the brownie batter
- 1 tick (4 oz) butter cut into large pieces, unsalted
- 6 ounces bittersweet chocolate coarsely chopped
- 1 1/2 cups granulated sugar
- 3 large egg room temperature
- 1/4 cup Dutch-process cocoa powder
- 1/2 teaspoon salt coarse
- 1/2 cup plus 2 tablespoons all-purpose flour unbleached
Instructions
Make the chocolate chip cookie dough
- Preheat oven to 350°F (177°C). Butter a 9-by-13-inch (23-by 33-cm) baking pan and line with parchment, leaving a 2-inch (5-cm) overhang on long sides.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, beat the butter and both sugars until pale and fluffy, about 5 minutes.
- Reduce the speed to medium-low and beat in the egg and vanilla.
- Reduce the mixer speed to low and gradually add the flour mixture and beat until just incorporated. Stir in the chocolate.
Make the brownie batter
- In a medium heatproof bowl set over but not touching a pot of simmering water, melt the butter and chocolate, stirring until smooth.
- Remove from the heat and whisk in the granulated sugar. Whisk in the eggs, one at a time, until combined. Whisk in the cocoa powder and salt. Fold in the flour until combined.
- Pour the brownie batter into the prepared pan, smoothing the surface and nudging the batter into the corners of your pan with an offset spatula.
- Crumble the cookie dough evenly over the batter.
- Cover with the parchment-lined foil and bake until just set, 20 to 25 minutes.
- Remove the foil and parchment and continue baking until golden brown and a cake tester inserted into the center (avoiding the chocolate chunks) comes out with moist crumbs, 25 to 30 minutes more.
- Transfer the pan to a wire rack and let cool completely. Lift the chocolate chip cookie brownies from the pan using the parchment and cut it into 24 squares. (The brownies can be stored in an airtight container at room temperature for up to 3 days.)
Nutrition Information
Show Details
Serving
1brownie
Calories
291kcal
(15%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
52mg
(17%)
Sodium
160mg
(7%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 291kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 160mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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