I can’t tell you how many times I’ve tested this recipe because you wouldn’t believe me. So – let me just tell you the things I’ve learned about these along the way…
1. You MUST use a brownie mix for the recipe. I’ve made the brownies in this from scratch several times and it doesn’t work. Don’t ask me why – it just doesn’t.
2. You MUST use the brownie mix that I have specified. Why? I tested a lot of brownie mixes too and it must have great flavor, fit an 8×8 inch square pan and the mix must have chocolate chips inside.
3. You may NOT want to use all of the chocolate chip cookie dough for the top of the brownies. Why? You may want to snack on the dough – which is what I usually do. OR you may want to bake them off by themselves later on. Totally up to you.
4. Use milk in place of the water in the brownie mix and when making the brownies, add in a teaspoon of instant coffee granules. You won’t taste the coffee – but the addition of this makes the chocolate flavor come out even stronger.
Ok. Let’s get started…
For the brownies…
1 package (18.9 oz) Ghirardelli double chocolate brownie mix and ingredients to prepare – eggs, oil, milk, instant coffee granules
For the chocolate chip cookies…
1 stick (4 oz.) unsalted butter, soft
3/4 cup white granulated sugar
4 tablespoons light brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1 cup white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 oz.) semi-sweet chocolate chips
Start by preheating your oven to 350 degrees F. Spray an 8×8-inch square pan with non-stick cooking spray.
In a large bowl, prepare the brownie mix according to the package directions – and my notes listed above.
Pour the prepared brownie mix in the prepared pan and even out with the back of a spoon.
Next, make the chocolate chip cookie dough by stirring together the unsalted butter, white granulated sugar and light brown sugar in a large bowl until light and fluffy.
Add in the large egg and pure vanilla extract, and stir to combine.
Gently add in the white all-purpose flour, baking soda and salt. Fold together until no white marks are visable.
Finally, fold in the semi-sweet chocolate chips.
Place big spoonfuls of cookie dough on top of the brownie batter. Place as little or as much as you would like. I usually use about 1/2 of the batter and eat the rest – or save it and bake it off later.
Place this in preheated oven for 37 minutes.
Carefully watch when baking. If the cookies start to turn too brown – place aluminum foil over the top while still baking.
Once baked, remove from oven and allow to cool slightly before cutting and serving.