Chocolate Chip Bookies

Soft baked chocolate chip cookie topped with gooey rich brownie… sound good? I thought so.

Recipe: Chocolate Chip Brookies (makes 12)

Ingredients

For the chocolate chip cookie layer:

• 160g unsalted butter
• 100g white caster sugar
• 150g soft light brown sugar
• 1 teaspoon vanilla extract
• 1 medium egg + 1 medium egg yolk, at room temperature
• 250g self-raising flour
• 100g chocolate chips

For the brownie layer:

• 150g unsalted butter, at room temperature
• 150g 70% dark chocolate
• 220g white caster sugar
• 2 large eggs, at room temperature
• 150g self-raising flour

Method

Start by making the cookie dough

1. Melt the butter in 20-second blasts in the microwave until it turns to liquid.
2. Add the light brown and caster sugar and mix together with a wooden spoon.
3. Now add the vanilla extract, whole egg and egg yolk, and mix together until fully combined.
4. Add the flour and the chocolate chips, and fold together until the mixture forms a cookie dough.
5. Cover the bowl with clingfilm and place in the fridge to chill for 1 hour.

Once the cookie dough has chilled, make the brownie mixture

6. Preheat your oven to 180°C / 350°F and line an 8inch square baking tin with greaseproof paper.
7. Break up the dark chocolate into a microwave-safe bowl and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
8. In a separate bowl, whisk the eggs and sugar for a minute until pale in colour and frothy.
9. Pour the melted chocolate and butter mixture into the whisked eggs. Add the flour and fold the mixture together until fully combined.
10. Take the cookie dough out of the fridge. Using your hands, press the cookie dough out into an even layer in the bottom of the baking tin.
11. Now pour the brownie mixture on top and spread out into an even layer.

Time to bake!

12. Bake for 25-30 minutes until the top is no longer shiny and the edges of the brownie layer have started to crack.
13. Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results.
14. Once cool, use the greaseproof paper to lift the brookies out of the tin.
15. Use a large, sharp knife to slice into 12 brookies and enjoy!

Store your Chocolate Chip Bookies in an airtight container, at room temperature, for up to 3 days.