CHOCOLATE LAYERS CHIP COOKIES
Once upon a time I made a Chocolate Chip Cookie Dough
Brownies recipe. I loved them, I shared
them on my blog, and readers either loved them or not.
There were a few “observations” made about my version of
this totally-awesome-brownie-recipe that were sinking into my soul… which
caused me to lose sleep at night (not really, but I added that for dramatic
effect…) I LOVE MY FIRST VERSION THE WAY
IT IS… but I decided to listen those observations to see if I could create an
even better Chocolate Chip Cookie Dough Brownies Recipe and make everyone
happy! Here it is!
OBSERVATION #1:
The cookie dough is “grainy.” Well, I’ve got news for y’all. Cookie dough is grainy. That’s just the way
it is. In this version, I melted the
butter and then whisked in the sugars to see if I could make it less grainy and
more dissolved… it might be a little better, but it’s still grainy. If you’re a cookie dough lover then you know
what I mean and you don’t care. Cookie
dough is just (by nature) grainy!
Someone had suggested trying powdered sugar to avoid the whole
grainy-thing. I wasn’t into that. Real chocolate chip cookie dough must have
both white granulated sugar and brown sugar or it doesn’t taste like chocolate
chip cookie dough. So there.
OBSERVATION #2:
The cookie dough layer isn’t thick enough. In this version, the brownies are baked in a
9×9- inch pan. The brownie layer and the
cookie dough layer are just about even.
That should satisfy just about everyone, right?
OBSERVATION #3:
The brownie layer isn’t fudgy… or it has no flavor (in
other words… it’s not good). This (new
and improved) brownie layer is FUDGY.
Though I have to admit, I don’t think anything is wrong with the
original chocolate chip cookie dough brownies recipe. I like both, but I do like this one better.
OBSERVATION #4:
The cookie dough layer doesn’t stick to the brownie
layer. I don’t have this problem, so let
me share exactly how I construct my brownies so it works per-fec-to: I bake my brownies in a pan lined with
parchment paper, then I put them in the refrigerator until they are all cooled
down and pretty firm. While the brownies
are baking, I make the cookie dough and then refrigerate it until the cookie
dough is chilled and easy to work with (firm-ish). Then I take the brownies out of the fridge,
wet my hands (or spray them with nonstick spray) and pat the cookie dough on
top of the brownies into an even layer.
Then I wrap the pan with plastic wrap and refrigerate the brownies until
they are firm. Take the brownies out of
the pan and place them on a cutting board.
Because I’m obsessed with neat edges, I use a very sharp, large knife to
cut off all of the edges, then I cut the brownies into small, clean
pieces. Clean pieces require that you
wipe your knife with a paper towel between cuts.
That’s it! You’ve
learned all of my secrets. And now you
can make my new-and-improved version of this chocolate chip cookie dough
brownies recipe. By all means, let me
know what you think of them… and if you have any feedback about these! Hopefully, they are perfect. That’s the goal here. See, I listen to my readers… and keep workin’
it to make you happy and satisfied! It’s
a tough job (you know… re-testing chocolate chip cookie dough brownies over and
over again to find the perfect version), but somebody has to do it, right? 🙂
HOW
TO MAKE EATING RAW FLOUR SAFE:
I know there are concerns about eating flour that hasn’t
been cooked. Here’s the solution, if you
are worried about that. Toast your flour in the oven before using in this
recipe. You’ll just put the flour in a
pan and toast it at 350 degrees. F. for 5 minutes. That will kill any potential
bacteria in the flour, and you can feel safe to use it in an uncooked cookie
dough recipe.
CHOCOLATE
CHIP COOKIE DOUGH BROWNIES
COURSE: DESSERT CUISINE: AMERICAN KEYWORD: CHOCOLATE CHIP
COOKIE DOUGH BROWNIES, COOKIE DOUGH BROWNIES PREP TIME: 30 MINUTES COOK TIME:
25 MINUTES CHILL TIME:: 2 HOURS TOTAL TIME: 55 MINUTES SERVINGS: 16 SERVINGS
CALORIES: 530 KCAL AUTHOR: www.codrtwain.info
A delicious layer of chocolate chip cookie dough sits on
top of a fudgy brownie layer.
INGREDIENTS
BROWNIE LAYER:
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups bittersweet chocolate chips
1 cup granulated white sugar
1/2 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all purpose flour
COOKIE
DOUGH:
3/4 cup (1 1/2 sticks) unsalted butter, at room
temperature or almost melted
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 tablespoons milk or cream
1 1/2 teaspoons vanilla extract or vanilla bean paste
1 cup all purpose flour (see RECIPE NOTES below)
1 cup miniature chocolate chips
additional miniature chocolate chips, if desired (to
sprinkle on top)
INSTRUCTIONS
PREPARE
THE BROWNIE LAYER:
Preheat the oven to 350 degrees F. Spray a 9x9-inch pan
with nonstick spray, then line with a strip of parchment paper so that it
covers the bottom and comes up two sides of the pan. Spray the parchment with
nonstick spray too.
In a microwave safe bowl (or in the top of a double
boiler or pan set on top of a pan of simmering water), microwave in 30 second
bursts to melt butter and chocolate chips together until all is melted and
smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift
flour into the bowl and stir that in too. Scrape the brownie batter into the
prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked
through (toothpick inserted into the center comes out clean). Place the pan of
brownies in the refrigerator to speed up the cooling process (or cool at room
temperature and add the cookie dough layer later).
PREPARE
THE COOKIE DOUGH LAYER:
In a large bowl, use an electric mixer to combine the
butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk
and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup
of chocolate chips. Scoop the cookie dough onto the top of the brownies and
spread onto the brownie layer. I find that it's easiest to do this if the
brownie layer is chilled and firm. Wet your hands or spray them with nonstick
spray and pat the cookie dough on top in a even layer. Sprinkle additional
chocolate chips on top to create a nicer, visual appearance. For easy, clean
cutting, chill the brownies (wrap the brownies with plastic wrap and chill
until firm- 1 to 2 hours or up to 2 days).
CUT
THE BROWNIES:
Run a knife along the sides of the brownie pan and then
use the parchment paper to lift the brownies from the pan and onto a cutting
board. Slice the brownies with a sharp knife, wiping the knife with a paper
towel between cuts. If you'd like all of your slices of brownies to look
clean-cut without edges, use the knife to cut the sides of the brownies off
before cutting pieces. Keep brownies slices covered and chilled until ready to
serve.
RECIPE
NOTES
If you are worried about eating raw flour, you can cook
it in the oven before using it in this recipe.
Sprinkle the flour on a cookie sheet and toast it at 350 degrees. F for
5 minutes. This will kill any potential
bacteria in the flour.
Nutrition Facts
Chocolate Chip
Cookie Dough Brownies
Amount Per Serving
(1 serving)
Calories
530Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat
17g106%
Cholesterol
100mg33%
Sodium 163mg7%
Potassium 173mg5%
Carbohydrates
68g23%
Fiber 1g4%
Sugar 51g57%
Protein 5g10%
Vitamin A 635IU13%
Vitamin C 0.2mg0%
Calcium 96mg10%
Iron 1.5mg8%
* Percent Daily
Values are based on a 2000 calorie diet.
