Chocolate Chip Cookie Brownies

When planning my bakes for a recent birthday, I was told that they liked the classics – chocolate chip cookies and brownies. So instead of making the usual variety, I decided to combine the best of both worlds and make chocolate chip cookie brownies! I figured I wasn’t the first person to think of this concept, and sure enough, I found a great recipe.

These were a huge hit! The brownie layer was nice and gooey and the chocolate chip cookie layer was chewy and rich. It totally made me think of those recent commercials where they discuss choosing one or the other, like sweet OR sour chicken, or staying at a bed OR breakfast – why not both? Indeed, cookies or brownies – why not both? Enjoy!

Chocolate Chip Cookie Brownies

Ingredients:
For the cookie layer:
1 1/4 cups all-purpose flour
1/8 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
5 Tbsp unsalted butter, softened
3 Tbsp brown sugar
3 Tbsp granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract
3/4 cup semi-sweet chocolate chips

For the brownie layer:
5 Tbsp all-purpose flour
1/2 tsp salt
2 Tbsp unsweetened cocoa powder
3 oz bittersweet chocolate, finely chopped
4 Tbsp unsalted butter
1/2 tsp instant espresso powder
3/4 cup granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract

Yield: 12 brownies

Directions: 
Preheat oven to 350 degrees F. Line an 8×8 inch pan with foil, letting it extend up two sides of the pan and overhang slightly on both ends. Spray the foil with non-stick spray.

To make the cookie layer: In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in the chocolate chips and set aside.

To make the brownie layer:
In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside. In a large mixing bowl set over simmering water, stir together chocolate, butter, and espresso powder until completely melted and smooth. Keeping the bowl over the water, turn off the heat and add the sugar. Whisk until completely combined. Remove the bowl from the pan and cool slightly. Once the chocolate mixture is cool, add the egg and vanilla and whisk until combined.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just combined. (a bit of the flour mixture should still be visible) Pour the batter into the prepared pan and smooth the top.
Using your hand to form clumps, distribute the cookie dough onto the top of the brownie batter in teaspoon-sized clumps, using all of the dough.

Bake for 25-30 minutes, until the cookie layer is set and lightly browned. Place the pan on a wire rack and let the brownies cool completely. Cut into squares and serve.

Source: Sweet Pea’s Kitchen