Chocolate Chip Cookie Dough Brownies

Oh my goodness.  I saw this on my friend Melissa's pinterest board for bars and brownies, and knew I had to try it. I adapted the recipe so I wouldn't end up with quite so many of these babies, which was a smart move.  The recipe fit perfectly in my small pampered chef baking pan, and I baked the brownies in my toaster oven.  BrownEyedBaker says that you'll want a big glass of milk when you eat these, and she was not kidding. They are very rich and delicious. Enjoy!


Chocolate Chip Cookie Dough Brownies


First, bake a thin brownie layer:


Preheat oven to 325*.  Line small baking pan with foil or parchment, and spray with cooking spray.


3 Tbsp Cocoa Powder
1/3 cup Butter, at room tempterature
1/2 cup Brown Sugar
1 Egg
1/2 tsp Vanilla
1/4 cup Flour


Mix well and spread into prepared pan.  Bake about 15 minutes until done.  Cool completely.

Alternatively you can halve this recipe for the small baking pan.


Then, make eggless cookie dough for the frosting:


1/4 cup Butter
1/4 cup Brown Sugar
1/4 cup Sugar
1 Tbsp Milk
1/2 tsp Vanilla
1/2 cup Flour
1/2 tsp Salt
1/2 cup Chocolate Chips (mini if possible)


Mix ingredients well and spread over cooled brownies.


Chill bars until cookie dough is set, then cut.  Store refrigerated.


Recipe adapted from Brown Eyed Baker

Chocolate Chip Cookies

I've tried a bunch of recipes for chocolate chip cookies and the toll house recipe tastes best to me.  I don't put as many chocolate chips as it calls for, but the rest I do the same.

A great tip is to make the dough balls onto a cookie sheet and then put it in the freezer.  Then you can store the frozen dough balls in a zip top bag and pull out a few to have freshly baked cookies anytime... or eat the dough if you are so inclined.  Not that I've ever done that.  Ahem.

Chocolate Chip Cookies

2 1/4 cups Flour

1 tsp Baking Soda

1 tsp Salt

1 cup (2 sticks) Butter, softened

3/4 cup Sugar

3/4 cup packed Brown Sugar

1 tsp Vanilla

2 Eggs

1-2 cups Semi-Sweet Chocolate Chips (I used mini chips in these pictures)

1 cup chopped Nuts (optional)

Preheat oven to 375°

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract with mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in chocolate chips (and nuts, if using).

Drop by rounded tablespoon onto ungreased baking sheets about two inches apart.

 

Bake for about 9 minutes.  Take them out when the edges are light brown and the centers are set but still light (see photos).

Let them stay on the pan for five minutes, and then transfer to cooling racks.  This helps them to remain soft and chewy.

Cranberry Chocolate Chunk Cookies

I found this recipe in Good Housekeeping magazine and had to try it.  WOW.  Everyone loved these cookies and they were gone way too fast!  


Note: original recipe calls for corn syrup but I left it out.

Cranberry Chocolate Chunk Cookies

2 1/2 cups Flour

1 tsp Baking Soda
1/2 tsp Salt 
3/4 cup (1 1/2 sticks) Butter, softened
3/4 cup Brown Sugar, packed
1/4 cup White Sugar
2 Eggs
2 tsp Vanilla
1 1/4 cup Walnuts, chopped
1 cup Dried Cranberries
1/2 cup White Chocolate Chips
1/2 cup Semi-sweet Chocolate Chips 

Preheat oven to 375* F.

Combine flour, baking soda and salt; set aside.  In large bowl with mixer on medium speed, beat butter and sugars until just creamy.  Beat in eggs and vanilla until blended.  Reduce speed to low.  In two batches, add flour mixture, beating between batches until just blended.  Stir in 2/3 of the walnuts, cranberries and chocolate chips.  Refrigerate dough at least 15 minutes.

Drop dough by rounded tablespoons, 2 inches apart, on parchment-liend cookie sheets (return remaining dough to refrigerator for next batch).  Bake 5 minutes.  Working quickly, press some of the remaining nuts, cranberries and chocolate chips into cookies.  Bake 6-8 minutes longer or until edges are golden brown.

Transfer cookies to wire rack to cool completely and repeat with remaining dough.