I found it online in a search for the recipe for Mrs. fields brownies, and it was love at first bite. I swear its the most magical thing to happen in my mouth in a long time, well technically since last night (I'm talking about the flan, get your mind out of the gutter people). The brownies are fudgey and gooey and an absolute dream come true. Anyway I digress, lets get back to the issue at hand which was finding a great chocolate chip cookie recipe. One that would be as amazing as the brownie recipe. Now this was going to be tricky because my absolute favorite chocolate chip cookies in the world are the pillsbury ones that come in a roll and you bake them on a whim, and they are perfection. Every. Single. time. I briefly considered using them, but that would be cheating my amazing brownie recipe by not pairing it with a home made cookie dough so on I went to search the web. I came across this recipe on allrecipes.com for "the best big fat chocolate chip cookie" and with over 2,000 raving reviews I was sold, and the mission for world dominance began.
I have to admit that I was bit skeptical initially because I love the pillsbury ones so much, BUT this was one great cookie recipe (pillsbury it was not, but great none the less). I decided to make it a couple of ways so that I could decide how I liked it best. I made mini chocolate chip cookie brownie cupcakes and chocolate chip cookie brownie bars. Half of the cupcakes had brownie on the bottom and chocolate chip cookie on the top and Some had it the other way around with cookie on the bottom and brownie on the top. Both mini cupcakes were heavenly, but for some odd reason the chocolate chip cookie brownie bars were AMAZING!
I think the mini cupcakes were too small to get the full effect of both flavors since the the top layer was the more dominant flavor. The bars on the other hand...O.M.G. Please dont be deterred by the horrible picture above. I forgot to take a picture of them after they were done and I only remembered after I had already put them inside tupperwear and then proceeded to drop the tupperware on the floor so they survived quite an ordeal to say the least. The layer of cookie (bottom) and brownie (top) complemented each other perfectly. Each layer had its own moment in the spot light as each bite was an even combination of delightful chocolate chip cookieness (yes, I know that is not a real word) and fudgey brownie goodness. I seriously think I have hit the mother load. I highly advise you try this recipe because a life that never knows the beautiful love story of chocolate chip cookie brownies is a life not lived.
Chocolate chip cookie brownie bars (or mini cupcakes which ever you prefer)
Chocolate chip cookie recipe
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg ( I used two eggs because the thought of just yolks in my cookies kinda skeeves me out)
1 egg yolk
2 cups semisweet chocolate chips (I only used 1 cup because I don't like a lot of chocolate chips in my cookies, I'm a weirdo, I know).
1/2 cup of nuts if desired
Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and nuts by hand using a wooden spoon. Set in refrigerator while you prepare the brownie recipe.
6 ounces unsweetened baking chocolate
1 cup salted butter, softened
3 large eggs
2 cups white sugar
1 tablespoon pure vanilla extract
1/2 cup all-purpose flour
1 cup of chopped walnuts (optional)
Preheat oven to 300 degrees.
Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat and stir until smooth.
In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color, about 5 minutes. Add sugar and blend on low until thoroughly combined. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth. Add the flour and mix thoroughly by hand.
For mini cupcakes:
Grease mini muffin mold. Measure about 1/2 tablspoon of batter of each. bake at 300 F. for about 15 minutes. Start checking at 10 min since ovens vary. Brownies should be gooey when a toothpick is inserted. If you insert a toothpick and it comes out clean you've cooked them too long. Cool to room temperature.
For brownie bars:
Grease 9*13 inch baking, mold cookie dough evenly into the bottom of the pan. Try to get the cookie layer as even as possible. Pour brownie batter over cookie dough smooth top. Bake until cookie layer is done and brownie is gooey about 20-25 minutes, but start checking at 15 since all ovens vary. Warning over baking will result in rock hard brownies and cookies. Brownies should be gooey when a toothpick is inserted. If you insert a toothpick and it comes out clean you've cooked them too long. Cool to room temperature.
They are seriously like hot sex on a platter.