Tuesday, May 26, 2009
Beth of Supplicious picked this week’s Tuesdays with Dorie recipe: Chipster-Topped Brownies. I’ve been excited to make these all month! Cookies are my thing and this recipe is brownie batter topped with chocolate chip cookie batter. Sound great, doesn’t it? My husband loves chocolate chip cookies but I rarely make them since I want to try different things for my blog. These were perfect since I could make the chocolate chip cookies while making something a bit more unusual.
These are fairly straight-forward: the brownie batter is a nice chocolately combo and then the chocolate chip cookie dough is a fairly basic recipe. They took a little time to put together since you are basically making two complete recipes. Luckily I have two bowls for my mixer so I didn’t have to wash bowls in between. I think the hardest part of the recipe was spreading the cookie batter on top of the brownie batter. The recipe tells you to drop the cookie dough by spoonfuls over the brownie batter and then spread carefully, but that didn’t really work. I ended up taking pieces of dough and flattening it and then tried to piece the dough to cover the batter completely. This worked eventually, but was fairly tedious.
These bake for nearly an hour, and it is a bit difficult to know when they are completely done. The cookie dough was definitely baked through, but the brownies seemed like they needed to bake more. I baked them a couple minutes more than the recipe called for and hoped that they would be done. When I cut the brownies, they were a little under baked. The top cracked a lot, and then the brownie layer was gooey. Not hopelessly gooey, but a bit undone. They taste really good, but I think that you can taste the brownie a lot more than the chocolate chip cookie. I’m not sure how you would get the brownies baked enough without completely drying out the cookie topping.
Recipe from Baking from My Home to Yours by Dorie Greenspan, pages 94 and 95.