Chocolate Chip Cookie Brownie Bars or Cupcakes

Two LOVED recipes for Brownies and Chocolate Chip Cookies or you can use your favorite mix.


Brownie Recipe

Ingredients:
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup buttermilk
3/4 cup semisweet chocolate chips, divided
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees.

Prepare an 8x8 baking pan by lightly spraying with cooking spray or greasing with butter. Line with parchment paper.

In a medium saucepan, melt butter over medium heat and whisk in granulated and brown sugars. Lower heat and stir in buttermilk and 1/4 cup of the chocolate chips. Remove from heat and whisk in the eggs and vanilla.

In a separate small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Stir into the butter mixture until just combined. Stir in the chocolate chips. Pour into prepared brownie pan and spread evenly.

Bake for about 25 minutes or until it begins to pull from the edges of the pan. Remove from oven, cool completely (or at least until it is just lukewarm). Slice into 16 squares and serve.


Chocolate Chip Cookie Recipe

Absolute best chocolate chip cookie you'll ever eat!

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
Sea salt
Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.


In a muffin tin spray with nonstick spray, add brownie mix and then roll a round ball of chocolate chip cookie dough and place it in the middle. While cooking, the brownie and cookie will combine for the most delicious dessert.