Chocolate Chip Cooknies

This is what happens when my mind is racing, causing me not to be able to relax, causing me not to be able to sleep = baking and cleaning. It’s a control thing. These are two things that I am in complete control over, and I can see the results. Case in point . . . last night. After work I ran some errands, studied, watched some TV at Holly’s, watched some more TV at home and studied some more, I just couldn’t relax enough to sleep. So I decided to bake, and then baking turned into cleaning the kitchen (seriously, the floor looks amazing). Surprisingly I am still going strong on four hours of sleep, but then again, talk to me in a few hours.

Last night I tried a recipe I’ve wanted to make for a while – it’s from Baking From My Home To Yours by Dorie Greenspan. It’s the best of both worlds. When you can’t decide between cookies or brownies, this is for you. I’ve decided to name them Chocolate Chip Cooknies – although they are more brownie than cookie. They may just be one of my new favorites. Next time I think I’ll make 1 and ½ of the cookie layer – it needed just a little more – and only cook it for about 45 minutes to keep the brownie moister. This recipe is so easy and delicious, you must try it! Or come over :)

Chocolate Chip Cooknies

For the brownie layer:
6 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely chopped (optional)

For the cookie layer:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.

To make the brownie batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.


To make the cookie dough:
Whisk together the flour, baking soda, and salt.

Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.


Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut and Serve!