Chipster Topped Brownies

Monday, July 13, 2009

Now that the kitchen is up and running, I can finally make something off my top ten list.

Note: The kitchen is not 100% done, but the stove and sink are hooked up and that’s good enough for me!! And yes, I will post pictures of the kitchen soon, but I’m just too busy enjoying being able to use it at this point.

I’ve seen variations of this recipe float around the Internet for a while now. You really can’t go wrong with a brownie topped with a cookie bar. I much prefer to call them “Brookies” – it’s much easier to say than “Chipster Topped Brownies”!

When the TWD group made these, for some reason, Engineer Baker’s version just caught my eye. Maybe it was the pecans. I decided to take her advice on the ratio of brownie to cookie by making 1/4 of the brownie batter and 1/2 of the cookie batter. I also included walnuts in the brownie batter. I baked them in a 8×8 pan for 40 minutes. For the complete recipe, check out Beth’s blog (she chose this recipe for the TWD group).

Bars and Brownies, Dessert

1 comment »

5 Responses to “Perfect Chocolate Chip Cookies”

#
1

Jessica — May 11, 2011 at 5:32 am

I have a favorite…but the 24 hour weight for them is a super pain! It felt awesome when I finally found..The One! So I am sure you were just as thrilled!
#
2

Deb — November 25, 2013 at 12:26 pm
Just wondering if it’s ok to double or triple this recipe or does it need to be done in small batches?
Thanks!
- beantownbaker — November 26th, 2013 @ 9:37 am
  
  I have doubled this recipe and it worked out just fine.
#
3

Emily — December 29, 2013 at 1:06 pm
I’ve been making this recipe for years now and it is always a huge success. I make one slight change, I add a 1/2 teaspoon of espresso powder at the sugar stage and I love how it brings out the chocolate to a different level.
- beantownbaker — January 2nd, 2014 @ 1:33 pm
  
  Oh that’s a great change. I’ve never tried adding espresso powder to my chocolate chip cookies. I’m going to have to try that next time for sure!