Pies? Cakes? Iced cookies? Chewy cookies? Bars? Yeast pastries? Tarts? Buns? Bread?
If you are a regular around here, you would probably be very well aware that my favourite sweet thing to eat in the whole wide world is chocolate chip cookies.
I would normally say that chocolate chip cookies are my favourite thing to eat, period.
But I have recently developed a love for chilli (baby steps!) and am loving delicious, fresh, flavourful Mexican, Vietnamese and Thai dishes. Those cuisines tend have a fantastic balance of flavours and a chilli kick, and use tangy lime and fragrant spices…Yum!
This recipe combines two of my favourite things.
This cookie dough is a favourite recipe of mine. It is quick and easy to make and produces deliciously thick and chewy chocolate chip cookies.
Also, this brownie recipe is my all time favourite. The brownies are so delicious I wish I could eat them for breakfast, lunch and dinner. They almost rival cookies as my favourite baked goods.
This is the result. Gooey brownies, chewy cookies, chocolate chips, and basically baked good heaven. Enjoy!
For the cookie dough
Adapted from Baking Illustrated.
165g unsalted butter (1 1/2 sticks), melted and cooled until warm
1 cup packed brown sugar (7 ounces)
1/2 cup white sugar (3 1/2 ounces)
1 egg yolk
1 tsp vanilla extract
2 cups + 2 tbsp plain flour (10 1/2 ounces)
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips or chunks (milk or dark)
Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
Using a wooden spoon, beat the butter and sugars together until smooth.
Add the egg, the egg yolk and the vanilla and mix until combined.
Add the flour, baking soda and salt and mix until just incorporated. Stir in the chocolate chips.
Drop 13 – 14 tablespoons of the cookie dough around the lined pan and set aside.
You will have some leftover cookie dough, but just roll tablespoons of dough into balls and bake it on a lined tray for 10 minutes at 180 C. I’m sure no one will complain!
For the brownie batter
Adapted from the WAI textbook, Prepare and Produce Cakes.
175g unsalted butter, cubed (6.25 oz)
200g dark chocolate, at least 70% (1 cup, 7 oz)
150g eggs (approx 3 extra large eggs, 5.5 oz)
3/4 cup caster sugar (160g, 5.8 oz)
1 tsp salt
1 tsp vanilla
1/3 cup plain flour (50g, 1.8 oz)
Melt the butter and chocolate together in a bowl set over a pot of simmering water until smooth and combined. Allow to cool slightly.
Add the vanilla, salt and caster sugar and stir to combine. Mix in the eggs, one at a time. Do not whisk. You don’t want to aerate the batter.
Add the flour and stir until just incorporated.
Pour the batter over the dollops of cookie dough and even out the top, pushing it into the corners.
Bake for about 20-25 minutes, until a skewer comes out with some wet crumbs. For a truly fudgy brownie cookie bar, I would err on the side of underbaking. Makes 24 bars.