Ingredients
Scale
- 10 oz semisweet chocolate baking bar, chopped (or 10 oz semisweet chocolate chips)
- ⅓ cup unsalted butter, cut into pieces
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- ⅔ cup all-purpose flour
- ⅓ cup natural cocoa powder
- ¼ teaspoon baking powder
- ⅔ cup mini semisweet chocolate chips (optional)
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 ⅔ cups all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 1 cup semisweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Prepare brownie cookie dough ingredients and combine according to the recipe instructions. Chill dough for a minimum of 1 hour up to 2 days.
- While dough is chilling, prepare the chocolate chip cookie dough. Combine ingredients as indicated and chill for 30 minutes up to 2 days.
- Preheat the oven as recommended in the full instructions.
- Once both doughs are ready, scoop and layer them together as described in the steps.
- Bake according to the recipe's guidance until golden brown and enjoy your treats!
Notes
Chilling the brownie cookie dough is crucial for the best texture; aim for at least one hour.
To save time, both types of dough can be made ahead of time and stored in the fridge before baking.
Experiment by adding flaky sea salt on top for an enhanced flavor experience.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.