I love chocolate chip cookies, and I love brownies. So what's the perfect solution when you are craving for both but don't have room to eat a serving of each? Make chocolate chip cookie brownies!
The one thing that is special about this recipe is the ingredient Nutella! It definitely gives the brownie portion a little of a hazelnut taste instead of just a plain chocolate flavor.
I did not use the cardamom because I do not have it in my pantry, but the brownies turned out fine without it. Be careful when putting the cookie dough on the brownie batter, because if you put too much at one time, the cookie dough will sink down too much into the batter. Therefore, place a little bit at a time and then use a spoon to smooth out the cookie dough to cover the brownie. The brownies turned out chewy and gooey, and the cookies remained soft. Yummm!
Serving Size:
Makes 16 bars
Ingredients:
Brownies
3 tablespoons unsalted butter
1 ounce bittersweet chocolate, chopped
3 tablespoons Nutella
3 tablespoons butter
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/8 teaspoon cardamom
1 tablespoon Dutch-processed cocoa powder
1/2 teaspoon salt
Cookies
4 tablespoons unsalted butter, at room temperature
1/4 cup packed light brown sugar
2 tablespoons sugar
1 egg, cold
1/2 teaspoon vanilla
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
3 tablespoons unsalted butter
1 ounce bittersweet chocolate, chopped
3 tablespoons Nutella
3 tablespoons butter
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/8 teaspoon cardamom
1 tablespoon Dutch-processed cocoa powder
1/2 teaspoon salt
Cookies
4 tablespoons unsalted butter, at room temperature
1/4 cup packed light brown sugar
2 tablespoons sugar
1 egg, cold
1/2 teaspoon vanilla
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Directions:
Heat the oven to 350F. Spray an 8×8-inch square baking pan with non-stick spray, line the pan with parchment paper, then spray the paper with non-stick spray.
In a small bowl combine the butter, chopped chocolate, and Nutella. Melt in the microwave, or in a double boiler, until smooth. Set aside to cool.
In a medium bowl combine the second amount of butter, sugar, egg, egg yolk, and vanilla until smooth.
Add the melted chocolate mixture and whisk to combine. Sift in the flour, cardamom, cocoa powder, and salt. Whisk until no large lumps of flour remain then spread it evenly in the prepared pan. Set aside.
In a separate bowl cream together the butter, brown sugar and sugar until creamy and smooth. Add the egg and vanilla and mix until blended. Sift in the flour, baking soda, and salt and mix until most of the flour is incorporated. Add the chips and mix until evenly distributed.
Scoop the cookie dough into the brownie batter then bake for 25 to 30 minutes, or until the edges are just set and the center does not wobble when the pan is shaken. Cool in the pan for one hour, then remove from the pan and cool to room temperature before slicing.
Heat the oven to 350F. Spray an 8×8-inch square baking pan with non-stick spray, line the pan with parchment paper, then spray the paper with non-stick spray.
In a small bowl combine the butter, chopped chocolate, and Nutella. Melt in the microwave, or in a double boiler, until smooth. Set aside to cool.
In a medium bowl combine the second amount of butter, sugar, egg, egg yolk, and vanilla until smooth.
Add the melted chocolate mixture and whisk to combine. Sift in the flour, cardamom, cocoa powder, and salt. Whisk until no large lumps of flour remain then spread it evenly in the prepared pan. Set aside.
In a separate bowl cream together the butter, brown sugar and sugar until creamy and smooth. Add the egg and vanilla and mix until blended. Sift in the flour, baking soda, and salt and mix until most of the flour is incorporated. Add the chips and mix until evenly distributed.
Scoop the cookie dough into the brownie batter then bake for 25 to 30 minutes, or until the edges are just set and the center does not wobble when the pan is shaken. Cool in the pan for one hour, then remove from the pan and cool to room temperature before slicing.
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