Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the 1/2 cup of chocolate chips.8 tablespoons unsalted butter, melted, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup chocolate chips (semi-sweet or dark)
- Pour the brownie batter into the prepared baking pan and spread it evenly to cover the bottom.
- In a large bowl, cream together the softened butter, packed light brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well incorporated. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 1 cup of chocolate chips.1/2 cup unsalted butter, softened, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup chocolate chips (semi-sweet or milk chocolate)
- Drop spoonfuls of the cookie dough evenly over the brownie batter. You don't need to spread it perfectly; the dough will spread as it bakes. The random placement adds to the rustic charm and ensures delightful pockets of cookie throughout.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set, and the cookie dough topping should look golden brown.
- Let the Chocolate Cookie Brownie Cake cool completely in the pan on a wire rack before slicing and serving. This resting time is crucial for the flavors to meld and the textures to set properly.
Notes
Store at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. Can be reheated in microwave or oven.
