INGREDIENTS:
- 1 stick salted butter (1/2 cup, very soft)
- ¾ cup white sugar
- 2 tablespoons brown sugar, packed
- 1 egg
- ½ teaspoon vanilla
- 1 cup + 2 tablespoons flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- 18.9 ounce brownie mix (preferred is Ghirardelli Double Chocolate)
- eggs, oil, and water for brownie mix
Directions:
- With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
- Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a greased glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In an 8×8 square pan, you're able to get about ⅔ of the cookie dough to fit over the brownies...then just save the rest for regular cookies! Press gently on the dough just until it starts to sink down into the batter a little bit. Be sure to place cookie dough in corners and closely around perimeter of dish.
- Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top (see notes below). Let stand for 15-20 minutes before cutting into pieces for serving.
NOTES:
Beware of taking these out too early just because the cookies look brown – usually when I do that, the brownies are still underdone and they sink down in the middle. I found that it was easiest to alternate baking them covered and uncovered. I did the first 20 minutes uncovered, the next 10 minutes covered, and the last 5 minutes uncovered. This allows the brownies to bake without the cookies getting too brown. I’ve also taken foil and just made a cover around the edges so the middle can bake without burning the tops of the edges.
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