I thought it was an interesting combination and the result was excellent. Brought it at the office and it was gobbled up in no time! My tip: Don't mix the chocolate chips in the cookie dough. Spread the dough into the 9 x 13 dish with a metal spatula, THEN sprinkle the chocolate chips on top of it and press them with the spatula - much easier to do. This is definitely joining my stack of favorite recipes!
It was very good, but I think it could've been better. This is what I'll do when I'll make it again: 1) Use only 1 egg in the brownie batter. Two eggs makes it too cakey. 2) I made the recipes exactly as directed, but in reverse. I put the brownie layer on the bottom and dropped little spoonfuls of the cookie dough all over the top until it was covered. I think this works much better because it removes the spreading problems referred to by other reviewers, it's easier to tell when it's done because you can judge the color of the cookie layer, and it just looks prettier in my opinion! I had to bake it for 30 minutes. The cookie layer was dark tan when it was done, almost brown.
EXCELLENT RECIPE! Not overly sweet, either....I've seen some recipes that I know would just be too sweet (seriously, it is a brownie on top of a cookie!) but this recipe has a good balance of sugars. My two "issues:" 1.) the cookie dough layer is VERY DIFFICULT to spread over the bottom of a 13 by 9 inch pan. It's like this recipe needed just a little more "dough." 2.) You seriously have to let this recipe cool completely...like maybe even put it in the fridge (I did) before trying to cut it. The bottom cookie layer is definitely softer, so it needs to be cooled completely before cutting otherwise it is a big mess. So...just don't think you can make this and eat it soon after!
These are very yummy. Rich :) Based on what the other reviews said about not having enough cookie dough, I increased the recipe by half and I had a perfect amount of cookie dough to cover the 9x13 pan. I could have left the brownie recipe as is but it made a nice thick treat! I used parchment paper instead of greasing the pan, edges overhung the pan so I was able to lift it out prior to cutting. It took about 45 to bake in my oven. I will make it again!
I halved this recipe and baked it in a 9x9 pan, 25 minutes was perfect in my oven. My son took this to a friend's house, I liked that it used pantry ingredients and came together fast. I think I would try a chocolate glaze next time to dress it up a bit.
Very good, yummy recipe. I'm not sure why, but this took about 40 minutes to finish baking rather than the time specified.
This recipe was exactly what I was looking for. Didn't change anything except holding off on mixing the chips which was recommended by another reviewer. It was a bit difficult to spread the cookie dough in the pan so I suggest using your hands with plastic wrap to press dough into place then put the chips on top and push into the dough. Used 13x9 pan, perfect!
I've made a similar recipe for years, and everyone raves about it. I used a boxed brownie mix for the top layer; however, this brownie recipe is much much better! I always reduce sugar in recipes (reduced from 1/4 c to just over 1/8 c white sugar for cookie layer and from 1 c to 3/4 c in brownie layer). Only used 1 egg in brownie layer for a fudgier texture. Found the cookie layer difficult to cover bottom of 13x9 pan, so 2nd time I made recipe I used 11x7 pan. I'll also try to increase the cookie layer by 50% next time to fit the 13x9, since more of these would be appreciated in my house!!!! Great recipe! Thanks for sharing!
I made this for the entire Masterchef kitchen and they just loved'em. This is a good cookie and I hope you open up a restaurant with only this on the menu!!!!!!! You'll make billions, like me. !
Have this recipe in the oven, and it is baking over the sides of the jelly-roll pan(13 1/2 x 15) and burning on the bottom of the oven .
