Sept 2025 Bonus Material

Chocolate-Chip Cookie/Brownies Recipe

Chocolate chip layer

12 Tbsp (170 g) butter

1 cup (227 g) packed brown sugar

1 1/2 cups (191 g) flour

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1 tsp vanilla

1 cup (170 g) semi-sweet chocolate chips

1. Preheat oven to 325 deg F (165 deg C). Lightly grease the bottom and sides of a 9x13 inch (22.75x33cm) baking pan.

2. Make chocolate chip layer

   • Brown your butter - put butter in medium saucepan over medium heat, swirling occasionally, until aroma is nutty and foam turns amber. Slide pan from heat.

   • Whisk in brown sugar until no lumps remain. Make sure to get all the browned butter bits off the bottom!

   • Set aside to cool.

3. Make brownie layer

   • Put butter in medium saucepan over medium heat, stirring occasionally, until butter is melted. Slide pan from heat.

   • Whisk in cocoa powder until smooth.

   • Add sugar and salt and whisk until blended.

   • Whisk in eggs and vanilla.

   • Sprinkle flour over chocolate mixture and fold in with a rubber spatula until just blended.

4. Scrape brownie batter into baking dish and spread evenly.

5. Finish chocolate chip layer

   • Whisk together flour, baking soda, and salt.

   • Add egg and vanilla to butter mixture when cool and whisk until blended.

   • Stir in chocolate chips.

6. Drop cookie dough over the brownie layer in large scoops, then spread evenly.

7. Bake until toothpick comes out with small, gooey clumps of brownie (about 40 min). Don’t overbake!

8. Transfer pan to a rack to cool

9. It’s easier to cut these when they’re completely cool, but they’re always going to leave a little stickiness on the knife. Gooey is good!

Based on The Weekend Baker by Abigail Johnson Dodge (which has lots of other great recipes!)