Ingredients
Scale
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/2 cup (95 grams) semisweet chocolate chips
- 4 tablespoons (57 grams) unsalted butter
- 3/4 cup plus 2 tablespoons (175 grams) granulated sugar
- 1 large egg plus 1 egg yolk, cold
- 1/2 cup (43 grams) cocoa powder
- 1/4 cup (56 grams) neutral oil
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons (48 grams) all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 cup (95 grams) semisweet chocolate chips
- Flakey sea salt, optional
Instructions
- Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
- In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
- Add the sugars to the hot butter and whisk to combine.
- Let cool until just warm.
- Add the egg and vanilla and whisk vigorously until smooth. Stir in the flour, salt, and baking powder with a rubber spatula. Gently fold in chocolate chips.
- Chill the dough in the fridge while you prepare the brownie layer.
- In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
- Add the sugar to the hot butter and whisk to combine.
- Let cool until just warm.
- Whisk in the egg and egg yolk vigorously for 1 minute.
- Whisk in the cocoa powder, oil, and vanilla. With a rubber spatula, stir in the flour, cornstarch, and salt until just combined. Fold in chocolate chips.
- Scoop out nine 1-tablespoon portions of cookie dough and set them aside in a small bowl.
- Spread the remaining dough into the prepared pan in a thin, even layer.
- Spread the brownie batter evenly over the cookie layer.
- Flatten the reserved cookie dough balls slightly with your palms, and place them on top of the brownie batter, letting the batter peek through.
- Bake at 325°F for 33-38 minutes, until the edges are set and the cookies have very lightly begun to brown.
- Bake 33 minutes for a gooey, fudgy center, or closer to 38 minutes for a chewier, more set texture.
- Top with flaky sea salt, then let cool in the pan completely before removing and slicing.
Notes
Adjust baking time based on desired texture; use 33 minutes for fudgy and up to 38 for chewy.
Make sure to chill the cookie dough for better texture.
Optional: Add more chocolate chips for an extra rich flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 15g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.