Chocolate Chip Cookie Brownies (C.C.C.B.)

Two of my friends birthdays were recently on the same day. We all met up togther for lunch with some other friends, and of course, you've got to have dessert on your birthday! One birthday girl is a big fan of brownies and the other of chocolate chip cookies, and I had spotted a recipe which layered chocolate chip cookie dough onto brownie batter on http://anotheronebitesthecrustblog.com/, an amazing blog that has all my favorite ingulgences in low-fat versions! So of course, I found a great brownie recipe as well as a chocolate chip cookie dough recipe to pile onto each other for the perfect birthday treat.

The brownie recipe I got was from, probably favorite food network star, Ina Garten, and I also halfened the recipe since I needed only a thin layer. The recipe given for her "Outrageous Brownies" is:
-1 pound unsalted butter
-1 pound plus 12 ounces semisweet chocolate chips, divided
-6 ounces unsweetened chocolate
-6 extra-large eggs
-3 tablespoons instant coffee powder
-2 tablespoons real vanilla extract
-2 1/4 cups sugar
-1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
-1 tablespoon baking powder
-1 teaspoon kosher salt
-3 cups diced walnut pieces

Directions
1. Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
2. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
3. Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter.
4. Pour into prepared pan. **I kept some exra brownie batter (a few tablespoons) to drizzle on top of the cookie batter going on top*
5. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

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If your making C.C.C.B.'s preheat the oven to anywere from 325-350F. Also don't put the brownie batter into the oven without putting on the layer of chocolate chip cookie dough over it first (recipe below)

For the layer of chocolate chip cookies I tried to find a recipe that had the longest cooking period possible to match up with the full half an hour of the brownies cooking time. This recipe I found only had to be baked for 15-17 and can be found on http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx. To this recipe, I didn't add the extra egg yolk listed in the ingredients.

I actually made this batter before I made the brownie batter, and just let it 'chill' (haha get it..i know, it's not that funny) in the fridge while it was waiting. After I had the brownie batter poured into the pan, I poured the chocolate-chip cookie dough batter on top of the first layer


I then spread it out, and while spreading, I sort of dug into the brownie batter to get streaks of both batters mixed into each other


And with the extra brownie batter, I drizzled lines across the pan with it, which I then swirled in even rows


And just in case you think your kitchen is the only one that got messy while baking the batters..


Anyways, when putting the C.C.C.B.'s into the oven, i used the temperature of about 340 F, which was in the middle of both recipes cooking times, and I baked them for about 25 minutes total. The result is a more fudgy brownie with a chewy chooclate chip cookie on top, which tasted amazing with vanilla icecream! I also put the extras into the fridge which gave them such a nice chewy and rich texture.
Milk, meet your new best friend...