Chocolate Chip Brookies
A 9x13 pan of fudgy brownies topped with cookie dough to make chocolate chip brookies.
Servings: 24 servings
Ingredients
Ingredients
- 4 ounces 113 g unsweetened baking chocolatecoarsely chopped
- 3/4 cup 170 g unsalted butter
- 1 3/4 cups 350 g granulated sugar
- 3 large eggs
- 1 tablespoonvanilla extract
- 1/2 teaspoonsalt
- 2 tablespoons 10 g unsweetened cocoa powder
- 1 cup 124 g all-purpose flour
- 1/2 cup 113 g unsalted buttermelted
- 1/3 cup 67 g granulated sugar
- 1/2 cup 100 g light brown sugarpacked
- 1 large egg
- 1 teaspoonvanilla extract
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 1/2 cups 186 g all-purpose flour
- 1 1/2 cups 255 g chocolate chipssemi-sweet or milk
Instructions
Instructions
- Preheat oven to 350°F. Line a 9x13-inch metal pan with foil and spray the foil with cooking spray; set pan aside.
- Make the brownie layer: place 4 ounces (113 g) coarsely chopped unsweetened baking chocolate and 3/4 cup (170 g) unsalted butter in a large, microwave-safe bowl. Heat on HIGH in 30-second intervals, stirring between intervals, until the chocolate and butter are fully melted and smooth (about 2–3 minutes total).
- Off the heat, stir 1 3/4 cups (350 g) granulated sugar into the melted chocolate mixture until combined.
- Add the 3 large eggs, one at a time, stirring well after each egg. Stir in 1 tablespoon vanilla extract, 1/2 teaspoon salt, and 2 tablespoons (10 g) unsweetened cocoa powder until evenly mixed.
- Add 1 cup (124 g) all-purpose flour and stir gently just until the flour is incorporated and no large streaks remain. Do not overmix.
- Spread the brownie batter evenly in the prepared 9x13 pan.
- Make the cookie layer: in a medium bowl, mix 1/2 cup (113 g) unsalted butter (melted) with 1/3 cup (67 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until smooth and combined.
- Mix in 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until combined.
- Stir in 1 1/2 cups (186 g) all-purpose flour until just incorporated, then fold in 1 1/2 cups (255 g) chocolate chips.
- Top the brownie batter with the cookie dough: scoop rounded tablespoons of cookie dough, flatten each slightly with your fingers, and drop them evenly over the brownie batter. Lightly press adjacent pieces of dough together so they touch and form a mostly even top, but do not try to smear the dough to cover the entire surface.
- Bake in the preheated oven 28–35 minutes, until the cookie-topped surface is dark golden and the edges are set. The brownie interior may still be slightly soft; do not require a completely dry toothpick test.
- Remove from oven and let the pan cool on a wire rack until the brookies are set (at least 30 minutes) before lifting out on the foil and slicing.
Equipment
- 9x13-inch metal pan
- Foil
- Cooking spray
- Microwave-safe Bowl
- Large Bowl
- Medium Bowl
- Mixing spoon or spatula
- Wire Rack
Notes
If the cookies start to get dark on top after 15-20 minutes, tent the pan with aluminum foil. This can happen because of your oven – some ovens blow harder on top and can cause them to brown faster (I’ve had this happen with my new oven but not my old one.)
They’ll be dark golden when done; the toothpick test 2-inches from the side of the pan will come out with some moist crumbs attached but not be liquid.
Be sure to use a metal pan for best results.
Store in an airtight container at room temperature or freeze for several months.
They’ll be dark golden when done; the toothpick test 2-inches from the side of the pan will come out with some moist crumbs attached but not be liquid.
Be sure to use a metal pan for best results.
Store in an airtight container at room temperature or freeze for several months.