When it comes to desserts, we have two favorites here, chocolate chip cookies and fudge-y brownies... mmmmm...
Experimenting with flavor and texture combinations is my favorite part of baking. This treat has me day dreaming of new combinations I would like to try. Hmmm... this could be a good reason to host a fun taste testing party.
I made this combination a few times (chocolate chip cookie+ brownie) a few different ways, before I found a winner; though, there are still many more ways I would like to try this. That will be an adventure for another day though. This was adapted from Sally's Baking Addiction, which I can say, this is EASY AND QUICK to prep! However, it does take a while to bake (about an hour) and a longer while to cool; but it IS well worth the wait.
I used a 9 inch deep dish (1.75" deep) Pyrex pie pan; I will link one a little later. This will work in a 9" or 10" cake pan or springform. I would recommend greasing and lining the bottom of a cake pan with parchment paper. I buy my parchment paper pre-cut in circles like this for my cake pans.
Chocolate Chip Cookie Bottomed Brownie RECIPE - Deep Dish style
yields appx 16-20 servings
CHOCOLATE CHIP COOKIE BASE
3/4 cups unsalted butter, softened
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
2 tsp vanila extract
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tspn salt
1 & 1/4 cups semi sweet chocolate chip morsels
Preheat oven to 350 degrees F.
In a small bowl mix : flour, cornstarch, baking soda, and salt. Set aside. In another bowl, or your mixer, cream butter, sugars, eggs, and vanilla. Once fully mixed, add flour mixture. Once mixed, mix in morsels.
Press cookie dough down into greased pan.
Set aside. Prepare brownie batter...
FUDGEY BROWNIE TOP
1/2 cup butter
8 oz chopped semisweet chocolate
3/4 cup granulated sugar
1/4 cup brown sugar
3 large eggs
1 tsp vanilla
1/2 cup & 2 Tbsp all purpose flour
2 Tbs cocoa powder
1/4 tsp salt
Melt butter and chocolate, mix well. Allow to cool.
In a separate bowl: mix flour, cocoa and salt. Set aside
Mix sugar eggs and vanilla into melted butter and chocolate mixture. Once fully incorporated, mix in flour mixture.
Pour batter ontop of the cookie dough you pressed into your baking pan.
Bake 60-65 minutes on the middle rack.
The toothpick will come out with little "moist crumbs" *see picture below.
Let cool before serving.
Store at room temperature for up to 5 days.
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