Chocolate Chip Cookie Brownies

Not sure if you are craving a cookie or a brownie?  Try this one!  With a chocolate chip cookie topping and a brownie bottom with deep rich chocolate that will give you your chocolate fix for the week, there is nothing to not like about this one.  The recipe is from Martha Stewart’s Cookie Perfection.

FOR THE COOKIE DOUGH:                                          

  • 1 stick (1/2 cup) unsalted butter, room temp, plus more for pan
  • 1 ¾ cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon coarse salt
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces bittersweet chocolate, chopped


  • 1 stick (1/2 cup) unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • ¼ cup unsweetened Dutch-process cocoa powder
  • ½ teaspoon coarse salt
  • ½ cup plus 2 tablespoons unbleached all-purpose flour
  1. Make the cookie dough:  Preheat oven to 350 degrees F.  Butter a 9-by-13-inch pan and line with parchment, leaving a 2-inch overhang on long sides.  In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  2. In a large bowl, with an electric mixer on medium-high, beat butter and both sugars until pale and fluffy, about 5 minutes.  With mixer on medium-low, beat in egg and vanilla.  With mixer on low, gradually add flour mixture and beat until just incorporated.  Stir in chocolate.
  3. Make the brownie batter:  In a medium heatproof bowl set over (not in) a pot of simmering water, melt butter and chocolate, stirring until smooth.  Remove from heat; whisk in granulated sugar.  Whisk in eggs, one at a time, until combined.  Whisk in cocoa powder and salt.  Fold in flour until combined.
  4. Pour brownie batter into prepared pan, smoothing top with an offset spatula.  Crumble cookie dough evenly over batter.  Cover with parchment-lined foil; bake until just set, about 20 minutes.  Remove foil and continue baking until golden brown and a cake tester inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.  Transfer pan to a wire rack and let cool completely.  Lift brownies from pan using parchment; cut into 16 squares.  (Brownies can be stored in an airtight container at room temperature up to 3 days.)