Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) Dutch process cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/3 cups (170g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Whisk the melted butter and granulated sugar until combined.
  3. Beat in the eggs and vanilla extract until the batter is glossy and smooth.
  4. Sift in the Dutch process cocoa powder, flour, and salt. Fold gently with a spatula until just combined.
  5. Spread the brownie batter evenly into the prepared pan.
  6. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  7. Beat in the egg and vanilla extract until fully incorporated.
  8. In a separate bowl, whisk together the flour, baking soda, and salt.
  9. Gradually add the dry ingredients to the wet ingredients on low speed.
  10. Fold in the semi-sweet chocolate chips by hand.
  11. Scoop generous tablespoons of the cookie dough and press them onto the brownie layer using the blob and press method.
  12. Bake for 35 minutes or until the cookie layer is golden and the center is set.