As a kid, I remember lurking in the kitchen while my mom was baking cookies. At every chance I got, my little finger would go digging in the bowl with cookie dough, then get shooed away by my mom. “That goes in the oven, not in your mouth!” I’d giggle and turn around to walk away, until I noticed she wasn’t looking and headed for that bowl again… But these days, it’s me fussing at my husband for trying to eat the cookie dough before I can get it in the oven. Although I really don’t like the thought of him consuming raw eggs because it’s unsanitary, he’s also hogging the batter for a bigger batch of cookies! Shame on him. He’s gotten better though, now he just blocks me from putting the bowl in the sink when I have gotten all the cookies in the oven, so he can clean the bowl. How thoughtful of him.
These are three magical words that go so well together. When I came across this recipe on www.browneyedbaker.com, the picture was really what caught my attention…then when I read the title, my mouth started watering. Could this be? Two of the most wonderful desserts are combining in another way? Yes!! I had to try it. When I started rummaging through the kitchen, looking for the ingredients, I noticed that I didn’t have several key ingredients needed for the brownie part. Instead of running to the store, I had a box of brownie mix in the pantry, so I used that instead. Came out great! I was very happy with the end result. When the cookies were finished and I had already cut them up into squares, it still seemed like something was missing. More chocolate? Of course! So, I melted some dark chocolate, stuffed it in a little squeeze bottle, and drizzled these babies with some extra chocolate. Like they didn’t already have enough sweetness to them…
Chocolate Chip Cookie Dough Brownies Recipe:
For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips
1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.
