Chocolate Chip Cookie Topped Brownies
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Ingredients
For The Brownies:
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 2 sticks (8 ounces) unsalted butter, cut into chunks
  • 1 2/3 cups sugar
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup walnuts, coarsely chopped (Optional)
For The Cookie Top:
  • 11/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
  • 3/4 cup (packed) light brown sugar
  • 2/3 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan. Put the pan on a baking sheet.
For the Brownie Batter:
  1. Put both chocolates and the butter in a heat proof bowl set over a saucepan of simmering water. Heat just until the ingredients are melted, stirring occasionally. Remove the bowl from the heat.
  2. Working with a stand mixer fitted with a paddle attachment, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale. Beat in the salt and vanilla extract.
  3. Reduce the speed to low, and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl, then, still on low speed, add the flour, mixing only until its combined. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
For the Cookie Dough:
  1. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. Working with a stand mixer, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Mix in the chopped chocolate.
  3. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.
  4. Bake for 50-60 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
  5. When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack. Cut into bars, drizzle with chocolate or just dust sugar and enjoy.
Recipe by Baker Street at https://bakerstreet.tv/2011/09/chocolate-chip-cookie-topped-brownies/