Think for a moment if you will about some of the greatest pairings in history. Milli and Vanilli. Snooki and Four Loko. Piña coladas and getting caught in the rain. Brownies and chocolate chip cookies.
Yes, you heard me correctly. The marriage of double chocolate brownies and ooey, gooey chocolate chip cookies will go down in history as one of the greatest matches ever made. This pair may not garner its own china or commemorative coins (ahem…William and Kate), but should be crowned royally all the same.
I first heard of this mash-up a few years ago from Bakerella. In her version Betty Crocker box mixes are employed, which is easy and quick and I won’t chastise you if you do it. But since it’s 2011, we need to step it up people. It’s time to take these brookies (or cownies, if you prefer) to the next level.
I started with a batch of my favorite double chocolate brownies, which are the most decadent, chocolately brownies that I’ve ever come across.
Then I dotted some of my favorite gooey chocolate chip cookies on top.
If I were cookie dough (which I probably am by now—at least 25%), I would love to swim in a sea of double chocolate brownie batter. Wouldn’t you?
Pop that lovely pan in the oven, and you’ve created an instant classic.
Lightly crusty on top, but oh-so-gooey in the center.
The hardest part is waiting for them to cool. My dear toddler was so patient that she was rewarded with a handsome slice and a chaser of milk.
If you’re short on time (or lazy, which I am—at least 25%) you could make the brownie batter and use those break-apart Tollhouse numbers on top. I won’t tell. But please, I beg of you: don’t skip the double chocolate brownie recipe. You’ll thank me later.
And your belly will thank you for these. Your new years resolutions, however, may not be so grateful.
Double Chocolate Chip Cookie Brownies
Nearly any brownie or cookie recipe will do—I use two of my favorites. A little gooeyness in the middle is okay, and much preferred to over-baking. Yields one 9″x13″ pan, or 24 cookie brownies.
- One batch double chocolate brownie batter (see below)
- One batch chocolate chip cookie dough (see below)
Preheat oven to 325F. Grease a 9″x13″ pan and pour in the brownie batter. Dot with 2 tbsp amounts of cookie dough. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool at least 4 hours before slicing.
Double Chocolate Brownies
This recipe is adapted from one printed on a scrap of an old chocolate chip bag in Mom’s kitchen. Possibly 1980?s Nestle? At any rate, neither Mom or I can take the credit for these delicious brownies. Makes one large batch (24 or more brownies) in a 9×13? pan–see notes below on making a half batch. The temptation is always to cut them too soon, but if you do, they’ll completely fall apart and you’ll be left with a big brownie mess. Give it patience. The chocolate chips need a chance to solidify again.
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup butter
- 1 1/2 cups sugar
- 4 tbsp water
- 2 12 oz packages semi-sweet or bittersweet chocolate chips (I use Ghiradelli 60% Cacao)
- 2 tsp vanilla extract
- 4 eggs
- 1 cup chopped nuts (optional)
Preheat oven to 325F. Combine flour, baking soda and salt in a small bowl and mix to combine.
In a large saucepan melt the butter with the sugar and water. Bring just to a boil and remove from heat. Stir in one package of the chocolate chips and the vanilla extract. Whisk in the eggs one at a time, mixing well after each addition. Slowly blend in the flour mixture, and then add the remaining package of chocolate chips and the chopped nuts. Pour into a greased 9″x13″ pan ***stop at this point if you are making the cookie brownies*** and bake for 30-40 minutes, or until toothpick inserted comes out clean. Be careful not to over-bake, and make sure that your toothpick is coated with uncooked batter and not melted chocolate chips if you’re going to continue baking longer. Let cool at least 2 hours before serving.
Note: To make a half-batch, halve all amounts, use a greased 9×9? square pan and bake for 30-35 minutes.
Best Big Fat Chewy Chocolate Chip Cookies from AllRecipes
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semi-sweet chocolate chips
Preheat oven to 325F. Sift together flour, baking soda and salt. Set aside.
Cream together the melted butter, brown sugar and granulated sugar. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips with a wooden spoon. ***Stop at this point if you’re making the cookie brownies.***
Drop cookie dough 1/4 cup at a time onto baking sheets lined with parchment paper or Silpat, allowing at least 3″ between cookies. Bake for 15-17 minutes or until edges are lightly toasted. Let cool a few minutes on baking sheets before transferring to wire racks to cool completely.