Chocolate Chip Cookies and Brownies are probably among the top desserts that people eat. Both can have a slew of variations and add-ins but when it comes down to it they are comforting and familiar. So, what happens when you combine the two? Well you get the best of both worlds in what is perfectly termed a “Brookie.” A brownie layer with a chocolate chip cookie topping.
I came across this recipe in Martha Stewart’s Cookie Perfection cookbook. I made a few slight changes though. I opted to use dark chocolate chips instead of bittersweet chocolate and since unbleached and all-purpose flour are interchangeable I went with all-purpose flour. I bought a bag of unbleached flour for a few recipes last year and ended up never finishing it so I didn’t want to buy another one. And, I opted to make my brownie batter a bit differently. The original recipe called for melting the chocolate and butter together in a double boiler, but, I decided to melt the two together in the microwave in :30 intervals, stirring between each. I figured I had done before with success so why wouldn’t it be okay this time as well.
I started by making the chocolate chip cookie dough and then set it aside while I made the brownie batter. As I mentioned, I melted the chocolate and butter together in the microwave. I then whisked in the remaining ingredients and then spread the batter in a 9×13-inch pan I lined with parchment paper. I then crumbled the cookie dough over the batter making sure it was evenly spread out. After baking it, I let the Brookies cool completely in the pan on a wire rack. I ended up baking this in the evening so I let them cool overnight on my counter. In case you are wondering, when I leave things to cool on my counter overnight I normally lightly cover them with a paper towel or piece of aluminum foil.
I waited until the following afternoon to slice them. Thanks to the parchment paper they easily came out of my pan and I then sliced them into 16 squares. I ended up with a lot of crumbs and some of the brownie layer didn’t really stick to the cookie dough. I think I should have pressed the cookie dough into the batter as well. And, I also forgot to heat my knife in hot water between each slice.
But, it was all the good. The main thing, they were delicious! Next time though I might slice them into smaller pieces, maybe 24 or 32. They are a bit decadent.
Now, if you want to make your own Brookies but don’t want to go through all the work of making the separate dough and batter, you could always use a brownie box mix and pre-made cookie dough found in most refrigerated sections of the supermarket. With the holidays coming up these would be a nice addition to your dessert table.
Chocolate Chip Cookie Brownies
Ingredients:
For the Cookie Dough:
1 stick unsalted butter, at room temperature
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon Kosher salt
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup dark chocolate chips
For the Brownie Batter:
1 stick unsalted butter, cut into cubes
1 cup dark chocolate chips
1 1/2 cups sugar
3 large eggs, at room temperature
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon Kosher salt
1/2 cup plus 2 tablespoons flour
Directions:
Preheat the oven to 350 F. Spray a 9×13-inch baking pan with non-stick spray. Line with parchment paper, leaving an overhang on the long sides of the pan, and spray with additional non-stick spray.
For the Cookie Dough: In a medium bowl whisk together the flour, baking soda, baking powder and salt and set aside.
In a larger bow, using a hand mixer on medium speed, cream together the butter and both sugars until pale and fluffy. With the mixer on low, beat in the egg and vanilla extract. Then beat in the flour mixture until just incorporate. Finally, stir in the chocolate chips. Set aside.
For the Brownie Batter: In a microwave-safe bowl add the butter and chocolate chips and microwave on :30 second intervals, stirring between each. Continue to do this until the mixture is smooth. Whisk in the sugar. Then whisk in the eggs, one at a time, until combined. Whisk in the cocoa powder and salt. Finally, fold in the flour until combined.
Spread the brownie batter evenly in the prepared pan and then crumble the cookie dough on top. Lightly press the cookie dough into the batter.
Cover the pan with a parchment paper and then aluminum foil and then bake in the pre-heated oven for 20 minutes. After the 20 minutes remove the parchment paper and foil and continue baking for an additional 25-30 minutes, or until a cake tester inserted in the center comes out moist with a few crumbs.
Transfer the pan to a wire rack to cool completely. Lift the Brookies from the pan using the parchment paper and slice into 16 squares. Store in an airtight container.
Recipe from Martha Stewart Cookie Perfection
Bead Yarn & Spatula 
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