Comments on: Chocolate Chip Cookie-Topped Brownies

By: Michelle

Michelle — Sat, 10 Dec 2011 22:47:54 +0000

Hi Ren, It sounds like it may be a temperature issue – that the outside overcooked before the inside had a chance to bake enough. Do you happen to have an oven thermometer?

By: ren

ren — Fri, 09 Dec 2011 23:24:16 +0000

I made a half batch of these and I could not get the inside to finish cooking. The top is as brown as the brownie part and is crunchy, yet the inside is still runny. I am waiting on them to cool so I havent tasted them yet. I’m sure they will taste good but I’m skeptical on the texture. Any idea what might have gone wrong?

By: Michelle

Michelle — Tue, 15 Nov 2011 15:36:34 +0000

Hi Jean, If the recipe turned out perfectly the first two times and then not so much, and you didn’t change anything (substitutions, etc.) and you know your oven temperature isn’t off (only way to know for sure is by using an oven thermometer), unfortunately I would have no idea what would cause the variation!

By: Jean

Jean — Sun, 13 Nov 2011 22:31:45 +0000

The first time I made these they turned out perfect and were the hit of the party! My friends now ask for them all the time. The last two times I have made the brownies, the chocolate chip cookie top seems to sink into the brownie portion more than I remember it doing before. Also, the top of the bars have gotten darker, even though I have been super careful not to overcook them. The last time I made these brownies I moved my oven rack down and lowered the temperature a tad, but the top still was a little “crunchy” on the sides (9×13″ pan, baked 45 minutes, center done perfectly). I have followed the recipe meticulously and I cannot figure out what may be the problem. The bars still taste great, but my friends and I remember them being better. Any help or suggestions would be appreciated! Thanks!

By: TARA

TARA — Thu, 10 Nov 2011 00:37:12 +0000

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips

By: TARA

TARA — Thu, 10 Nov 2011 00:35:32 +0000

TRY THIS COPY RECIPE NEVER FAILS!!!!!
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
I use this ever time and cookie is never over done!!!! Stays soft and moist… Hope this helps..

By: Kathy

Kathy — Tue, 16 Aug 2011 04:38:26 +0000

I have been battling this Dorie Greenspan recipe for years, honestly I should have given up by now but I love them so much (even flawed), I can’t stop. Every time I make them something turns out wrong…most typically, the cookie layer on the top turns out over cooked.

I’ve tried the following:
1. Baking them on a lower rack in the oven (which ended with an overcooked brownie bottom)
2. Placing a piece of aluminum foil over the top at various points in the baking process, beginning, middle, and end (which still didn’t help the excessive browning of the cookie layer).
3. Underbaking them (the brownie layer just does not get cooked well enough).

I will never give up on these pieces of heaven (slightly stubborn). I was so excited to see this online, I could really use some good suggestions!!!

By: Michelle

Michelle — Wed, 10 Aug 2011 22:34:05 +0000

Hi Bobby, I think that would work, I would just watch bake time and temperature and check your packages to make sure they’re right.

By: bobby

bobby — Wed, 10 Aug 2011 19:20:01 +0000

i know this definately wouldnt be as good but in a bind could you just use store bought brownie mix and cookie dough and follow on from step 4?

By: Chocolate Chip Cookie Dough Brownies | Brown Eyed Baker

Chocolate Chip Cookie Dough Brownies | Brown Eyed Baker — Thu, 21 Jul 2011 04:01:18 +0000

[...] stopped in my tracks. Aside from looking amazing, they were pure genius. I’ve done the whole chocolate chip cookie/brownie combo, but chocolate chip cookie dough?! SO much better! The topping for these brownies is very similar [...]

By: Michelle

Michelle — Thu, 09 Jun 2011 00:28:16 +0000

Hi Kylie, Yes I think using a box mix for the brownies would be okay.

By: kylie

kylie — Wed, 08 Jun 2011 20:32:44 +0000

would it be possible for me to use store bought brownies like betty crocker.?
please let me know asap, i need to make them for tommrow morning.

By: Shelly Gregory

Shelly Gregory — Tue, 17 May 2011 15:42:37 +0000

I saw this and had to try it, it looked so sinful! I finally got to bake them today and it came out perfectly *yay* I did the large batch and can’t wait to share them with my family this afternoon

By: Lauren

Lauren — Tue, 19 Apr 2011 00:21:41 +0000

i often use Ghiradelli too.. thats what i’ll use. I am so excited to try these Thanks!

By: Michelle

Michelle — Tue, 19 Apr 2011 00:01:45 +0000

Hi Lauren, I typically always use Ghiradelli chocolate for my baking.

By: Lauren

Lauren — Mon, 18 Apr 2011 23:52:54 +0000

These sound delicious! I am always baking and always looking for new ideas i have had something similar before (store bought) they were pretty good and i am extremely excited to try these. what do you suggest i use for the chocolate in the brownies. what have you guys used?

By: Michelle

Michelle — Mon, 21 Mar 2011 04:09:40 +0000

Hi Zoe, I’m so glad you liked these and that they were a hit with your friends!

By: Zoe

Zoe — Sun, 20 Mar 2011 07:26:19 +0000

I had a friend ask me to make these and they came out really good! They were easy and simple. Im not every experienced (I am only 14) but I took them to school and everyone loved them. I will make these again for sure!

Instead of using a 9×13 I used a 9×14 and noticed that they took about an hour, maybe a bit more to really cook through but still be moist. Also once they were done, I cut the edges off of the whole thing, then into the squares. We saved the so we can maybe crumble them over some ice cream! yummy

By: Michelle

Michelle — Tue, 30 Nov 2010 01:02:38 +0000

Oooh selling out a bake sale is a definite thumbs up!

By: Claire

Claire — Mon, 29 Nov 2010 00:57:39 +0000

The hit of the bake sale! I actually double the recipe and then cut them up into generous squares which I individually wrap. We always sell out. When I bring them in the day before, people will pay me as soon as they see me with them. What can I say? Hungry college kids.

By: Cookteen » Blog Archive » UPDATE: Chocolate Chip Brownies

Cookteen » Blog Archive » UPDATE: Chocolate Chip Brownies — Wed, 25 Aug 2010 21:06:25 +0000

[...] any chocolate chip cookie dough in the house so I decided to make Dorie Greeenspan’s for her Chipster Brownies that I saw on Browneyed Baker. Holy yum-alicious this batter is actually to die for! So soft [...]

By: laura

laura — Sun, 25 Jul 2010 18:55:50 +0000

i just made a batch of these- i did the half recipe and baked it for the recommended time- but they aren’t set up enough. but, wow are they good. baking them again for my sister in laws shower and i am sure these will be one of my husband’s faves.

By: Jenny Fransen

Jenny Fransen — Tue, 06 Jul 2010 17:32:21 +0000

I made these brownies for July 4th, and used red and blue m&m’s and white chocolate chips in place of the chocolate chips (for the cookie layer). They were a smash hit! I made the full 9 x 13 pan (used pyrex glass) and found I had to bake them about 1 hour and 5 to get them to cook through. They came out wonderfully mosit and chewy. Thanks for the recipe!

By: Michelle

Michelle — Tue, 26 Jan 2010 22:25:16 +0000

Hi Jackie,

I used an offset spatula and just took it nice and slow. I know it sounds like a weird concept, but I really didn’t have any trouble with it. Enjoy!

By: Jackie

Jackie — Mon, 25 Jan 2010 03:22:39 +0000

I’m about to prepare these seemingly delicious cookie brownies, but I’m wondering how it’s going to be possible to spread the thick cookie dough over the thin brownie batter. Any suggestions?