Chookie Brownies

Chookie Brownies - made August 29, 2019 from Extreme Brownies by Connie Weis

This looks like a very involved recipe but don't let the sheer length discourage you from trying it. Think of it as just making two layers and baking them together. The bottom layer is the chocolate chip layer and you make it as easily as any chocolate chip cookie dough. The original recipe has you separating out some of the dough to bake as individual mini cookies later and that's what I tried to do (we'll get to that). Then you bake the cookie layer for 25-ish minutes, take it out, let it cool then top it with the brownie batter to bake further.

I got a little creative and after the cookie layer had come out of the oven and cooled for a few minutes, I spread it with salted caramel sauce from Trader Joe's. I envisioned a nice separate layer of caramel between the baked chocolate chip cookie layer and the brownie layer. You know how I'm always chasing that separate caramel layer.

And it eluded me once again. I think I have to give up on Trader Joe's caramel sauce for that and stick to melting some Kraft caramels with milk (I keep saying that and not doing it). But I really thought, since the cookie layer was already baked, that the caramel sauce wouldn't seep to the bottom. I was wrong.

But I wasn't completely wrong to try it as the caramel layer did keep the cookie layer moist even though it ended up going back into the oven to bake the brownie layer atop it. The brownies took a little longer than 25 minutes in my oven and I worried that the cookie layer would be overbaked and dry. It wasn't, probably thanks to my errant caramel (non)layer.

I cheated on the semisweet chocolate glaze as I was running low on chocolate chips. So I frosted it with hazelnut spread (Kirkland brand which doesn't use palm oil). For the taste test picture, I did bake one of the "mini" chocolate chip cookies from the reserved cookie dough. Unfortunately, the cookie spread to not only bigger than the mini size I had in mind but it also spread thin. Bummer.

This was a cute concept but in practical reality, the size of the cookie topper makes for a very big piece. I made the dough balls pretty small but since they still spread, they should've been smaller. Or you can leave them out altogether and sprinkle the frosted top with toffee bits, nuts or chocolate chips. Or all three. Whatever it takes to fit your definition of "extreme brownies". Because I used a rich cocoa (Valrhona), the brownie layer was fudgy decadence. This is the kind of over-the-top brownies you want to cut small and let your recipients savor, rather than gorge. They'll thank you later for moderation.

Chocolate Chip Cookie Layer
1 1/2 sticks (6 ounces) unsalted butter, room temperature
1/2 cup (3.5 ounces) granulated sugar
1 packed cup (8 ounces) dark brown sugar
3/4 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon dark corn syrup
2 cups (9 ounces) all-purpose flour
1/2 cup (2 ounces) cake flour
1 teaspoon baking soda
1 12-ounce package chocolate chips

Brownie batter
1 1/2 sticks (6 ounces) unsalted butter
1 cup (6 ounces) 60% cacao bittersweet chocolate chips
3 large eggs
1 1/2 cups (10.5 ounces) granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup and 1 1/2 tablespoons (2.5 ounces) cake flour
1/2 cup and 1 tablespoon (2.1 ounces) Dutch-processed unsweetened cocoa powder

Semisweet chocolate glaze
2 1/2 tablespoons canola oil
1 10-ounce package semisweet chocolate chips

1. Chocolate chip cookie layer: using a stand mixer fitted with the paddle attachment, beat the butter briefly on medium speed to soften. Gradually add the granulated sugar, dark brown sugar and salt; beat on medium speed until lighter in color and creamy, 3-4 minutes.
2. Increase the mixer speed to medium high and add the eggs, one at a time, beating to incorporate after each addition. Scrape down the sides of the bowl.
3. Reduce the mixer speed to low and add the vanilla and corn syrup. Increase the mixer speed to medium and beat for 30 seconds.
4. Whisk together the all-purpose flour, cake flour and baking soda in a small bowl. Add to wet ingredients in 2 additions, mixing after each addition until just combined. Fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
5. Line a 9 x 13-inch baking pan with foil and spray lightly with nonstick cooking spray.
6. Remove 1 cup (9 ounces) of the cookie dough and set aside. Spread the remaining cookie dough evenly on the bottom of the foil-lined pan; smooth as much as possible with a small offset spatula. Cover and place the pan in the refrigerator to chill the dough for at least 1 hour.
7. When ready to bake, preheat oven to 350 degrees F. Bake for 25 minutes, until the top is nicely browned and firm. Transfer the pan to a wire cooling rack. Maintain the oven temperature at 350 degrees F.
8. While the cookie base is baking, line a half-sheet pan with parchment paper. Using a 1 1/4-inch scoop, form the remaining cookie dough into about 22 dough balls. Stagger them on the lined sheet pan and bake for 7 minutes, turn the pan and bake for an additional 4 to 5 minutes, until the cookies are lightly browned. Transfer the cookies to a wire cooling rack.
9. Make the brownies: melt the butter and chocolate chips in the top half of a double boiler set over hot water, whisking until smooth and combined.
10. In a separate bowl, lightly beat the eggs. Whisk sugar and salt into eggs just until incorporated. Briefly whisk the warm chocolate mixture then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla.
11. In a separate bowl, whisk together the flour and cocoa powder. Sift into the batter and stir until just combined. Pour the batter over the cooled cookie layer and spread evenly with a small offset spatula. Bake for 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Transfer the pan to a cooling rack and let cool for at least 15 minutes.
12. Make the glaze: in the top half of a double boiler set over hot water, combine the oil and chocolate chips. Whisk until chips have melted and mixture is smooth.
13. Pour the glaze over the brownie slab and use a small offset spatula to spread it evenly. Let sit at room temperature for 1 hour then refrigerate the pan for 7 to 8 hours or overnight. Lift out of pan and cut into even squares. Garnish each square with a chocolate chip cookie.