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Chocolate Chip Cookie Topped Brownies Recipe

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Chocolate Chip Cookie Topped Brownies
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Ingredients
21
Count
Nutrition
399
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Center a rack in the oven and preheat the oven to 350F. Butter a 9x13 inch baking pan, line it with wax or parchment paper. Put the pan on a baking sheet.
  2. To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter; mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
  4. To make the cookie dough: Whisk together the flour, baking soda and salt. Working with the stand mixer in the cleaned bowl, 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. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.
  5. Bake for 50 to 55 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.
  6. 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, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches x 1 inches.
  7. *Original recipe calls for 1 cup walnuts but that would be too walnut-y for me in a brownie so I put less and it was just perfect.
  8. **If you don't wait until they're cool, you will end up with ugly gooey brownies. While ugly doesn't really matter unless you're serving them to other people that might care, I found that it just made for a bit of a mess between the cookie and brownie layers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 398.89 Kcal (1670 kJ)
Calories from fat 140.85 Kcal
% Daily Value*
Total Fat 15.65g 24%
Cholesterol 101.64mg 34%
Sodium 303.86mg 13%
Potassium 196.33mg 4%
Total Carbs 61.3g 20%
Sugars 35.84g 143%
Dietary Fiber 3.16g 13%
Protein 9.27g 19%
Vitamin C 0.1mg 0%
Iron 1.5mg 8%
Calcium 45.6mg 5%
Amount Per 100 g
Calories 336.56 Kcal (1409 kJ)
Calories from fat 118.84 Kcal
% Daily Value*
Total Fat 13.2g 24%
Cholesterol 85.75mg 34%
Sodium 256.38mg 13%
Potassium 165.65mg 4%
Total Carbs 51.72g 20%
Sugars 30.24g 143%
Dietary Fiber 2.67g 13%
Protein 7.82g 19%
Vitamin C 0.1mg 0%
Iron 1.3mg 8%
Calcium 38.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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