Brookie

1. You should make them in a square pan if you like your chocolate chip cookie brownies to be super thick. The first picture in the brown rectangle pan? That was attempt number 1. I hadn’t figured it out quite yet.

2. If you bake them for the right amount of time, they do not sink. It took me four times to figure that out, but say hello to the un-sunkenness of these cookie brownies. Even and perfect.
3. They might need to be covered with foil while you’re baking them. Yes, like a lasagna. The cookies just wanna get brown so fast, you know what I mean? So cover as necessary. I put some notes in the recipe about that, too.

4. For whatever reason, I just could not get this to work with a brownie recipe that was from scratch. Don’t get me wrong – when I did make them from scratch, they were COMPLETELY delicious. I used this recipe and while I totally loved the recipe, I just couldn’t get it to bake up evenly with the cookies on top. After three recipes from scratch and three sunken cookie brownies, I was done. It’s one hundred bajillion degrees and that is the point where melting chocolate in a double boiler becomes not fun anymore. We always use a brownie mix when we’re making these at my friend’s house anyways, so what the heck. Use whatever you want.

5. While I allow brownie mixes, I don’t allow cookie mixes or pre-done cookie dough. You MUST do these cookies from scratch because this dough will change your life. It takes like, 5 minutes. I should know – I’ve done it way more than four times.