Chocolate Chip Cookie Layer
- 8 tablespoon butter, unsalted and chilled
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1 large egg, room temperature
- 1 3/4 cups all purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 3/4 cup dark chocolate chips
- 1/2cup white chocolate chips
- 1 teaspoon vanilla
- 1 stick (8 tablespoon) unsalted butter
- 4 ounces unsweetened chocolate
- 1 1/2 cups white sugar
- almost 1/4 teaspoon salt
- 2 teaspoon Chocolate Extract
- 1 large egg, at room temperature
- 1 cup all purpose flour
- 2 tablespoon cocoa powder (not Dutch-processed)
- 1 teaspoon baking powder
- 1 teaspoon Espresso Powder
Make the cookie dough
- In a bowl of a stand mixer fitted with the paddle attachment add in the butter.
- Beat until smooth and creamy (~2-3 minutes).
- Add in both sugars and beat until well blended.
- Add in the egg and vanilla and beat until fully incorporated.
- In a separate bowl add the flour, baking soda, baking powder and salt; whisk to combine.
- With the mixer on low, slowly add in the dry ingredients just until combined.
- Turn the mixer off and add in the chocolate chips
- Mix just until incorporated (no more than 10-15 seconds); set aside
Make the Brownie batter
- In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
- Remove from heat and allow to cool slightly.
- Stir in the sugar, salt, and chocolate extract.
- With a sturdy mixing spoon, beat the egg in until blended.
- Add flour, espresso, baking powder and cocoa and beat until the batter is just smooth. Don’t overmix.
- Preheat oven to 350F and line a jelly roll pan (10”x15”) with parchment paper leaving a 1” overhang. Spray lightly.
- With slightly damp hands, pat out the cookie dough evenly onto the bottom of the pan.
- On top of that sprinkle the chopped Snickers baking bites.
- Next add the brownie batter and smooth out to the ends.
- Next add the whole pieces of the Snickers baking bites (I went with 1 bit every 1 1/2 inches”) pressing slightly into the brownie batter
- Bake for 28-30 minutes. Remove from the oven and place on a cooling rack. Allow to cool completely.
- When cooled, cut into squares. Drizzle on the chocolate ganache, caramel and sprinkle with flake sea salt.
- Store in air tight container once the toppings have cooled and set.
Now so you know me I’m not a boxed mix kinda girl HOWEVER if you’re in a rush you can totally take some shortcuts.
1. Store bought cookie dough. Just make sure you have enough to cover the entire bottom of the pan by 1/2″.
2. Brownie box – go with the fudgy type