Bake Along #119 – Chocolate Chip Cookie Brownies
Somehow these days it is always craving for sweets. I need a break. Nevertheless the idea of fudgy brownies with crunchy chocolate chip cookies is a marriage made in heaven.
While I was going through quite a lot of recipes that paired them up, I found most of them were uncooked cookie dough. That I wasn’t very sure as I couldn’t open out to accept the fact that raw flour as edible. I’m glad I found this version. Every bite is heavenly. The fudgy chocolaty brownie with an amazing crunchy crust of the chocolate chip cookie
I liked the beautifully decked up chocolate chip cookie layer with the chocolate chips. But I also couldn’t resist the idea of having a ganache layer on top. I also had some left over caramel sauce which I drizzled on top of ganache. My preference is the one with ganache layer and the caramel definitely adds up to the whole world of flavors into one bite.
Recipe inspired from: Lecreamdelacrumb
- Butter – 1/2 cup / 100 gms
- Granulated white sugar – 1 cup
- Unsweetened cocoa powder – 1 cup
- Salt – 1/4 teaspoon
- Vanilla extract – 1/2 teaspoon
- Eggs – 2
- All-purpose flour – 1/2 cup
- Ganache – made out of 100 gms dark chocolate and 50 gms dairy fresh cream
- Caramel sauce – Check out for recipe
Chocolate chip cookies –
- Butter – 1/2 cup
- Granulated white sugar – 1/4 cup
- Brown sugar – 1/2 cup
- Fresh dairy cream – 2 tablespoons
- Vanilla extract – 1/2 teaspoon
- 1/3All-purpose flour – 3/4 cup
- Salt – 1/8 teaspoon
- Chocolate chips – 1/2 cup
- Rolled oats – 1/4 cup
1. Pre-heat oven to 180 degree C. Line up an eight inch square cake pan with butter paper and butter the same. Leave hang over of the butter paper from the sides of the pan, so it is easier to lift the baked brownies.
2. Powder the granulated white sugar in your food processor for few seconds. Add the butter and the processed sugar in a big bowl.
3. Use a wire whisk to combine the butter and sugar. Add cocoa powder and whisk again until the mixture has been incorporated. It will be thick right now.
4. Add the eggs and whisk until combined well.
5. Finally add the flour and fold just until combined. Do not over mix.
6. Transfer the batter into the prepared cake pan and smooth out the top using the silicon rubber spatula. Freeze until you make the cookie dough.
7. Cookie dough – Add butter and the sugars in the bowl of your electric beater.
8. Beat on medium high speed for about 3 to 4 minutes until the mixture becomes creamy, pale and fluffy.
9. Add cream and vanilla and beat again on medium speed just until incorporated.10
10. Add the flour, chocolate chips and the rolled oats. Beat on medium speed just until incorporated. Do not over mix.
11. Transfer the cookie dough on top of the brownie batter layer that was freezing. Smooth out the cookie dough gently on top of the brownie batter,using silicon spatula.
12. Bake in pre-heated oven at 180 degree C, for 20 minutes until the top of the cookie layer is golden brown. Once the cookie brownie is done, cool on wire rack.
13.Spread out the ganache on top of the cold cookie layer. Smooth out.
14. Pipe over caramel sauce if using. Refrigerate for 1 to 2 hours. Before serving thaw to room temperature.
These are absolutely delicious. I am really glad I made them today despite an unbelievably tight schedule and away from my home, in a new place and a new kitchen and it was totally exciting and thrilling to finish making these as planned and on schedule You can add crushed or chopped nuts to the cookie dough. Toasted nuts can also be added to the brownie batter.
You can also add a layer of caramel sauce above the brownie layer and freeze it. Then add the cookie dough layer and then after baking you can top it with a layer of ganache.