The Baker Upstairs: 2021

12.31.2021

Birthday Cake Chocolate Chip Cookies

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These birthday cake chocolate chip cookies have such a delicious combination of flavors, and are so colorful and fun!
These birthday cake chocolate chip cookies have such a delicious combination of flavors, and are so colorful and fun!
I'm sure you know by now that I'm pretty obsessed with chocolate chip cookies, but these birthday cake chocolate chip cookies are such a fun twist! I made them for the first time last summer when my middle daughter Lizzy had a sleepover with a few friends from school, and they were a huge hit with all of the girls. We've made them several times since then, and I love that they are so fun and colorful! You really can't go wrong adding sprinkles to anything, right?

I used my tried and true chocolate chip cookie recipe for the dough, but added a little boost of extra vanilla and some white cake mix to give it that delicious birthday cake flavor. I added about 1/3 cup of sprinkles, but feel free to add more or less, according to your preferences. For these cookies, I've found that jimmies work best (and are easy to find in fun colors), but quins would also work well. 
These birthday cake chocolate chip cookies have such a delicious combination of flavors, and are so colorful and fun!
I used a three tablespoon-sized scoop for these cookies, but feel free to make them whatever size you like. I just love those crisp edges and gooey middles that I get from the larger cookies! 
These birthday cake chocolate chip cookies have such a delicious combination of flavors, and are so colorful and fun!
I like to just slightly underbake these cookies, so they stay very soft in the middle. You'll want to pull them out of the oven when the edges are just starting to get golden. They'll flatten slightly as they cool, but will still end up pretty thick and rounded. 
These birthday cake chocolate chip cookies have such a delicious combination of flavors, and are so colorful and fun!
These cookies have the best flavor, and are perfectly sweetened. They're the perfect way to brighten someone's day, even if it's your own!
These birthday cake chocolate chip cookies have such a delicious combination of flavors, and are so colorful and fun!
Birthday Cake Chocolate Chip Cookies

12 tablespoons butter, melted
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups + 2 tablespoons flour
2 tablespoons white cake mix
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
1/3 cup rainbow sprinkles

Preheat the oven to 350. Line a baking sheet with parchment or silicone. In a large bowl or the bowl of a stand mixer, mix together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract, and mix until combined. Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips and sprinkles. Scoop the dough onto the prepared baking sheet using a large cookie scoop (I used this 3 tablespoon scoop). Bake 12-13 minutes, or until the cookies are lightly browned around the edges.
These birthday cake chocolate chip cookies have such a delicious combination of flavors, and are so colorful and fun!

12.29.2021

Butterflake Rolls

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These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
Who else loves a good dinner roll? I have a wide variety of delicious roll recipes on the blog, but I have to say that butterflake rolls are  one of my favorites. There's a bakery near my sister-in-law's house that makes the most delicious butterflake rolls, and when we still lived in Utah, I would swing by every chance I got to pick up a bag of delicious, light, buttery rolls. They always seemed too intimidating to make myself, with all of their layers, so I was pretty content to just buy them. And then we moved away from Utah, and I've been craving them ever since!
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
I recently found a recipe for butterflake rolls on Dessert Now Dinner Later, and decided it was high time to give them a try. I used my own tried-and-true roll recipe for the dough, but used Amber's method for shaping them, and they turned out absolutely fantastic! They were just as light, buttery, and delicious as the rolls from my favorite bakery, and I was thrilled to be able to make them at home! Adding the butter between all of the many layers of dough gives these rolls the perfect flavor and texture. They are totally irresistible!
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
These rolls do take a little extra time to shape, but it's well worth it. The recipe makes 24 rolls, so there's plenty of bread to go around. They may seem complicated, but the whole process is pretty easy and straightforward once you get going. Since it can be a little difficult to describe the steps in words, I took step by step pictures for you, with a description of each step below. 
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
1. After the dough has risen, gently punch it down and roll it out into a large rectangle about 1/2 inch thick.

2. Spread the softened butter over two thirds of the dough.

3. Fold the unbuttered third of the dough over to the middle of the dough, then fold the opposite (buttered) third over the top to make three layers of dough.

4. Place the dough on a baking sheet in the freezer for 20 minutes to firm the butter.
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
5. After the dough has chilled, roll it out into a rectangle about 1/4 inch thick. Brush melted butter down the center half of the rectangle.

6. Fold both sides in toward the middle so the butter is covered.

7. Roll out the dough gently with a rolling pin, then brush one half of the dough with butter.

8. Fold the unbuttered side of the dough over the top so that all of the butter is covered.
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
9. Roll out the dough just slightly, to about one inch thick. Using a bench scraper or a sharp knife, cut the ends off of the dough, then cut the dough into 24 equal slices.

10. Lay each slice of dough down and flatten it slightly with your hand.

11. Roll the dough up into a cylinder.

12. Place each cylinder of dough into a well of a greased muffin tin and let rise for 1 1/2 - 2 hours.

From there, you'll just bake the rolls until they are golden brown, then brush them with melted butter. These rolls are so gorgeous, and absolutely delicious too! 

Like most rolls, these butterflake rolls are best on the day they're made, but they will still taste pretty great for 2-3 days (or a little longer if you keep them in the fridge). If you would like to make them in advance, I would suggest baking them, and then freezing them on the day they are made. When you're ready to serve them, you can thaw them overnight in the refrigerator, then warm them in the oven or microwave before serving.
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
These butterflake rolls have the most delightful flaky and tender texture, and are so buttery and delicious. They're so light and airy, and I love pulling them apart to spread butter and jam on top. They're also totally delicious with homemade cinnamon vanilla honey butter. They're the perfect way to make a dinner party or holiday meal extra special!
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!
Butterflake Rolls

for the dough:
1/3 cup warm water
2 1/4 teaspoons yeast
1/3 cup granulated sugar
1 1/3 cups milk, warmed
1/4 cup butter, softened
1 large egg, room temperature
1 1/2 teaspoons salt
4 1/2 cups flour, more or less as needed

for shaping the rolls:
1/4 cup butter, softened
1/4 cup butter, melted

In a large bowl or the bowl of a stand mixer, combine the water, yeast, and a pinch of sugar. Let stand until the yeast is foamy. Add the sugar, milk, butter, egg, and salt, and mix until well combined. Mix in two cups of flour. Slowly add the remaining flour a little at a time, and mix until dough is smooth and elastic, and slightly sticky to the touch. Cover and let rise until doubled in size, 60-90 minutes.

After the dough has risen, gently punch it down and roll it out into a large rectangle about 1/2 inch thick. Spread the softened butter over two thirds of the dough. Fold the unbuttered third of the dough over to the middle of the dough, then fold the opposite (buttered) third over the top to make three layers of dough. Place the dough on a baking sheet in the freezer for 20 minutes to firm the butter.

After the dough has chilled, roll it out into a rectangle about 1/4 inch thick. Brush melted butter down the center half of the rectangle. Fold both sides in toward the middle so the butter is covered. Roll out the dough gently with a rolling pin. Brush one half of the dough with butter, then fold the other side over on top. (In total you should use about half of the melted butter, and will use the remaining butter to brush on the hot rolls after they bake.) Roll out the dough just slightly, to about one inch thick. Using a bench scraper or a sharp knife, cut the ends off of the dough, then cut the dough into 24 equal slices.

Lay each slice of dough down and flatten it slightly with your hand. Roll the dough up into a cylinder. Place each cylinder of dough into a well of a greased muffin tin. Cover gently and let rise 1 1/2 - 2 hours, until the dough is 1/2 inch above the top of the muffin tin. Toward the end of the rise time, preheat the oven to 350. Bake the rolls for 13-15 minutes, until golden brown. Brush the rolls with the remaining melted butter. Serve warm.
These homemade butterflake rolls are just as delicious, flaky, tender, and elegant as the rolls from a fancy bakery!

12.17.2021

Stovetop Hot Cocoa

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This stovetop hot cocoa is so rich and delicious, and made with simple everyday ingredients. It's the perfect way to warm up this winter!
This stovetop hot cocoa is so rich and delicious, and made with simple everyday ingredients. It's the perfect way to warm up this winter!
I have to confess, I'm a bit of a hot cocoa snob. Don't even waste my time with those little powdered hot cocoa packets! For me, the best hot cocoa needs to be thick and creamy, with just the right amount of sweetness. If I'm going to drink it, it's worth taking the time and effort to make it from scratch! Luckily this simple and delicious stovetop hot cocoa is super quick and easy to make, and takes only a little more time than opening up a packet. It's the best of both worlds!

This stovetop hot cocoa gets its rich flavor from a combination of milk, half and half, and semi-sweet chocolate chips. I love that it has real chocolate melted into it! Making it is as simple as adding all of the ingredients to a saucepan, and cooking it over medium heat until the chocolate is melted and the cocoa is smooth. Easy peasy!
This stovetop hot cocoa is so rich and delicious, and made with simple everyday ingredients. It's the perfect way to warm up this winter!
This hot cocoa is delicious as is, but since I'm always a little extra, I topped it with homemade marshmallows, whipped cream, sprinkles, and mini chocolate chips, and it was definitely a good move! Feel free to experiment with different toppings and flavors. I've also made this hot cocoa using white chocolate chips, and it works beautifully. You really can't go wrong. This stovetop hot cocoa is the perfect sweet treat to warm up a cold night!
This stovetop hot cocoa is so rich and delicious, and made with simple everyday ingredients. It's the perfect way to warm up this winter!
Stovetop Hot Cocoa

for the hot cocoa:
3 cups milk
1 cup half and half or heavy cream
8 ounces semi-sweet chocolate chips
1 1/2 teaspoons vanilla
pinch of salt

for serving (optional):
whipped cream, marshmallows, sprinkles

Add all of the ingredients to a medium pot over medium heat. Heat, stirring frequently, until the chocolate chips have melted and the hot cocoa is smooth. Do not allow the hot cocoa to boil. Serve warm with whipped cream or marshmallows and enjoy!
This stovetop hot cocoa is so rich and delicious, and made with simple everyday ingredients. It's the perfect way to warm up this winter!

12.15.2021

Peppermint Brownies

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These peppermint brownies are so decadent and delicious, with the best chocolate flavor and the perfect touch of peppermint!
These peppermint brownies are so decadent and delicious, with the best chocolate flavor and the perfect touch of peppermint!
When it comes to brownies, do you prefer a middle piece or an edge piece? I can never decide if I want the crispy edges or the gooey middles. If you have the same problem I do, these peppermint brownies are just the ticket! They are perfect little self-contained brownie servings, with a delicious edge ring and a decadent fudgy middle. They have chopped candy cane kisses stirred into the batter, and a touch of peppermint extract for the perfect mint flavor. They are the perfect Christmas treat!
These peppermint brownies are so decadent and delicious, with the best chocolate flavor and the perfect touch of peppermint!
My ten year old made these with her best friend for baking club this week, and they turned out so delicious, and adorable too! (And who doesn't love a recipe that is so easy that two ten year olds can make it by themselves?) 
These peppermint brownies are so decadent and delicious, with the best chocolate flavor and the perfect touch of peppermint!
I haven't made brownies in a muffin tin before, but now I'm wondering where these beauties have been my whole life! Not only do they have the perfect amount of edge versus middle, but they cool down much more quickly than a bigger pan of brownies, which means I can get my chocolate fix that much sooner (win!). It's important to grease the pan pretty well to make the brownies easier to remove. I used a plastic knife to slide around the edges of each brownie cup, and they all popped out pretty easily.

These brownies will stay fresh for 2-3 days if stored in an airtight container, but they are pretty magical when they are still just slightly warm from the oven and a little gooey. We served them with homemade hot chocolate and marshmallows, but they would also be delicious as a brownie sundae with ice cream and chocolate syrup on top. These brownies are so rich and chocolatey and delicious!   
These peppermint brownies are so decadent and delicious, with the best chocolate flavor and the perfect touch of peppermint!
Peppermint Brownies

12 tablespoons butter, cut into pieces
1 1/4 cups sugar
3/4 cup cocoa powder
2 eggs
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1/2 cup flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
3/4 cup chopped candy cane kisses or Andes peppermint chips

Preheat the oven to 325. Grease a 12 cup muffin tin. Melt the butter in a medium saucepan over medium low heat. Add the sugar and cocoa powder, and mix until smooth. Remove the pan from heat, add the eggs, vanilla, and peppermint extract, and mix until smooth. Add the flour, baking soda, and salt, and mix until just combined. Fold in the chocolate chips and most of the  candy cane kisses, leaving a few to sprinkle on top of the brownie cups. Scoop the brownie batter into the muffin tin, filling the cups 2/3 full. Bake 18-20 minutes, or until a toothpick inserted in the center of the muffin cup comes out clean or with a few moist crumbs. Let cool for 10-15 minutes, then gently slide a plastic utensil around the edges of the brownies to release them from the pan. Remove from the pan and let cool completely on a cooling rack.
These peppermint brownies are so decadent and delicious, with the best chocolate flavor and the perfect touch of peppermint!

12.13.2021

Peppermint Swirl Marshmallows

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These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They're perfect for hot chocolate, or delicious on their own!
These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They're perfect for hot chocolate, or delicious on their own!
Have you ever made your own marshmallows? They can definitely seem a little intimidating if you haven't made them before, but they're actually much easier than you might think! I do love store-bought marshmallows, but I have to say that homemade marshmallows taste 1000% better. The texture is amazing, and they are as light as air. They use just a handful of ingredients (gelatin, sugar, corn syrup, flavorings, and powdered sugar) and they are really fun to make at home too! These peppermint swirl marshmallows are perfect for the holiday season, and add a sweet little burst of flavor to hot chocolate, Rice Krispie treats, or s'mores. They're also pretty great just on their own!
These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They're perfect for hot chocolate, or delicious on their own!
For best results, a candy thermometer or instant read thermometer is a must! You'll want to bring the syrup mixture to 240 degrees exactly, so it really helps to have a thermometer on hand. If you don't already own one, they are pretty inexpensive (under $10) and I've found them at the grocery store in the kitchen section, or in any big box store like Target or Walmart. 
These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They're perfect for hot chocolate, or delicious on their own!
The other key to having your marshmallows turn out well is to use lots of powdered sugar. The marshmallow mixture is obviously pretty sticky, but the powdered sugar will coat all of those sticky sides so the marshmallows will stay separate while you are storing them. It's easy to shake off the excess powdered sugar, so feel free to use a lot to prevent it from sticking to your hands, the pan, the cutting board, etc. I've found that a pizza cutter works best for me when cutting them, but a sharp knife will work as well. You may need to rinse off the knife or pizza cutter with hot water in between cuts if it gets too sticky to work with.
These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They're perfect for hot chocolate, or delicious on their own!
The fun thing about these marshmallows is that you can make them in any flavor you like! I used peppermint because it's one of those classic Christmas flavors, but you could use whatever flavor of extract you like. The food coloring is optional, but I think the colorful swirls make these marshmallows extra adorable. It's also just really fun to swirl it all around with a toothpick! I love that you can just do whatever random design comes to mind, and they turn out so pretty. You really can't mess it up!
These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They're perfect for hot chocolate, or delicious on their own!
If you love hot cocoa like I do, these marshmallows totally take it to the next level! They get so melty and foamy, and add a sweet peppermint flavor. I'm sharing my favorite stovetop hot cocoa recipe later this week, so be sure to check back for it! It works beautifully with these marshmallows. And if you love peppermint like I do, I'm also sharing some decadent peppermint brownies on Wednesday, so you won't want to miss them. These peppermint swirl marshmallows would make the cutest holiday gift for a friend or a neighbor with a package of hot cocoa mix and a cute mug. They're the perfect treat for the season!
These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They're perfect for hot chocolate, or delicious on their own!
Peppermint Swirl Marshmallows

1/2 cup cold water
3 envelopes (1/4 ounce each) gelatin

1 1/2 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 teaspoon peppermint extract
1 teaspoon vanilla
pinch of salt
pink food coloring

powdered sugar (at least 1/2 cup, more as needed)

Prepare a 9 x 9 baking dish by lining with plastic wrap, spraying with cooking spray, and then dusting with powdered sugar. In a large bowl or the bowl of a stand mixer, dissolve the gelatin in the cold water. Let stand while you prepare the syrup. In a medium saucepan, whisk together the sugar, corn syrup, and water. Heat the sugar mixture over medium heat, stirring frequently, until it reaches 240 degrees on a candy thermometer. Remove from the heat and stir in the peppermint, vanilla, and salt. Turn the mixer on to low and add the sugar mixture in a slow stream with the mixer going. Once all of the syrup is added, increase the speed to medium and beat until the marshmallow mixture is thick and fluffy, like marshmallow cream (about 10 minutes).

Spread half of the marshmallow mixture in the prepared pan in an even layer. Drop a few drops of the pink food coloring at random on top of the marshmallow, and use a toothpick to swirl the food coloring into the marshmallows. Spread the other half of the marshmallow over the top, and repeat the process with the food coloring. Dust the top of the marshmallows with powdered sugar, cover with plastic wrap, and let rest for 6-8 hours, until cooled and set. When ready to serve, cut the marshmallows into one inch cubes with a pizza cutter, then toss them in powdered sugar. (I usually just add them to a zipper bag with powdered sugar and shake to coat all sides.) Store in an airtight container for up to a week.
These peppermint swirl marshmallows are so adorable, and surprisingly easy to make! They're perfect for hot chocolate, or delicious on their own!

12.10.2021

Oatmeal Fudge Bars

Yum
These oatmeal fudge bars are so rich and decadent, with the most delicious combination of flavors and textures!
These oatmeal fudge bars are so rich and decadent, with the most delicious combination of flavors and textures!
Do you ever just have those moments when you need something sweet, but can't decide exactly what you want? Like, you want a cookie, but you also want a brownie. Or you want something gooey and chocolatey, but also want something crispy and buttery. These oatmeal fudge bars have got you covered! They have a buttery, crispy oat layer on top, a silky and rich chocolate fudge filling in the middle, and another crispy oat layer on the bottom. They're loaded with deliciousness all the way through!

These oatmeal fudge bars are so easy to make, and perfect for a lazy day when you still need a decadent dessert to eat! They're made with ingredients that you most likely already have on hand, so there's no need to run to the store when the chocolate craving strikes. They are so rich that a small square packs plenty of punch, so a 9 x 9 pan will feed a crowd!
These oatmeal fudge bars are so rich and decadent, with the most delicious combination of flavors and textures!
I always line the pan with parchment paper to make it easy to lift the bars out, and to make clean up easier.    I love these pre-cut parchment paper liners, and the best part is that you can use both sides of the sheet, so there's less waste. (I've actually reused the same parchment paper liner for 3-4 batches of cookies at times, and it has worked great!) It's important to let the bars cool completely before cutting, so the fudgy filling can set and the bars will hold their shape. These oatmeal fudge bars are perfect with a glass of cold milk on the side. They're a satisfying and delicious dessert that everyone will love!
These oatmeal fudge bars are so rich and decadent, with the most delicious combination of flavors and textures!
Oatmeal Fudge Bars

for the crust:
3/4 cup flour
1 cup old fashioned oats
1 cup brown sugar
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, melted

for the filling:
4 tablespoons butter
2 cups semi sweet chocolate chips
3 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon salt

Preheat the oven to 325. Line a 9 x 9 baking dish with parchment or foil. To make the crust, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt. Pour the melted butter into the dry ingredients and mix to combine. Scoop 1 1/4 cups of the mixture into a small bowl and set aside. Press the remaining crust mixture into the bottom of the prepared pan. Bake 8 minutes, then let the crust cool while you prepare the filling.

To make the filling, melt the butter in a saucepan over medium low heat. Add the chocolate chips to the pan and cook, stirring frequently, until melted and smooth. Remove from heat and add the eggs one at a time, stirring well after each addition. Stir in the vanilla. Add the flour, brown sugar, and salt, and mix to combine. Pour the filling mixture over the cooled crust and spread in an even layer. Sprinkle the reserved crust mixture over the top of the filling. Bake 35-40 minutes, until the top is golden brown. Cool completely before before cutting into bars and serving.

adapted from Your Homebased Mom
These oatmeal fudge bars are so rich and decadent, with the most delicious combination of flavors and textures!

11.19.2021

Cheesy Ham and Pea Pasta

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This cheesy ham and pea pasta is ready in about thirty minutes, and totally delicious!
This cheesy ham and pea pasta is ready in about thirty minutes, and totally delicious!
Happy Friday! I'm so excited that we've made it to the Friday before Thanksgiving! My kids have the whole week off school next week, and we will be spending the week at the Oregon coast in a cute little cottage. It will be so much fun to relax, play games, watch Christmas movies, and have a ton of uninterrupted family time! I've been pretty busy over the last week trying to get everything ready for our trip, so I've been sticking with some of my favorite go-to meals on our menu this week. This cheesy ham and pea pasta is one of my kids' most requested meals. It's super simple and quick to make, uses ingredients I always have on hand, and is kid-friendly and delicious!
This cheesy ham and pea pasta is ready in about thirty minutes, and totally delicious!
I usually like to use shell pasta, but this pasta will work with pretty much any shape you have on hand (penne, bowtie, macaroni, etc.). Anytime I cook a ham, I chop up the leftovers and put them in baggies in the freezer, just so I can always have ham on hand for this dish. (That's how often we eat it!) If you don't have ham on hand, you can definitely use chopped deli ham instead. It's also delicious with rotisserie chicken or tuna, or even just meatless. This cheesy ham and pea pasta is a family favorite, for good reason!
This cheesy ham and pea pasta is ready in about thirty minutes, and totally delicious!
Cheesy Ham and Pea Pasta

1/2 pound shell pasta or macaroni pasta
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chopped cooked ham
3/4 cup frozen peas

Cook the pasta according to the package directions. While the pasta is cooking, melt the butter in a large skillet over medium heat. Whisk in the flour, stirring well so that the flour is completely incorporated. Cook 2-3 minutes, until golden and bubbly. Slowly add the milk, a little at a time, whisking constantly to prevent lumps. Cook, stirring frequently, until the sauce is smooth and thick. Remove from heat and whisk in the cheddar and monterey jack cheeses. Add salt and pepper, taste, and adjust seasonings as needed. Stir in the ham and peas, return to the heat, and cook until the peas are heated through. Stir in the cooked pasta and serve immediately.
This cheesy ham and pea pasta is ready in about thirty minutes, and totally delicious!

11.17.2021

Chocolate Chip Brookies

Yum
These chocolate chip brookies are the perfect combination of cookies and brownies! They're so decadent and delicious, and loaded with chocolate!
These chocolate chip brookies are the perfect combination of cookies and brownies! They're so decadent and delicious, and loaded with chocolate!
I know everyone else discovered the magical combination of cookies and brownies (also known as brookies) years ago, but I've always been a little hesitant to try them. I love each of the elements separately, but somehow it just seemed like the combination wouldn't be good. Like, either the cookies would be overbaked and hard, or the brownies would have the wrong texture... somehow it seemed impossible that they would work. Over the summer I couldn't resist an adorable little brookie (with googly eyes, no less) from one of my favorite little bakeries, Soro Soro, and it was THE BEST. So of course I had to recreate it at home immediately (sans googly eyes). I combined my favorite brownie recipe and my favorite chocolate chip cookie recipe, and it turns out putting them together made each of them even more delicious!
These chocolate chip brookies are the perfect combination of cookies and brownies! They're so decadent and delicious, and loaded with chocolate!
The brownies stay nice and gooey after baking, and the cookie dough bakes through without becoming overcooked. I was skeptical that the cookie dough could stay in the oven that long without getting overbaked, but it works perfectly. The flaky sea salt on top adds a delicious extra touch. 
These chocolate chip brookies are the perfect combination of cookies and brownies! They're so decadent and delicious, and loaded with chocolate!
I would recommend using a good quality chocolate for these brookies. I used a combination of Chocolove chocolate chips and Guittard dark chocolate discs, and they combined to make a rich and gooey chocolatey masterpiece. Seriously, look at that gorgeous melty chocolate!
These chocolate chip brookies are the perfect combination of cookies and brownies! They're so decadent and delicious, and loaded with chocolate!
If your sweet tooth is a little over the top like my husband's is, you can add a scoop of ice cream and some caramel sauce on top, but honestly they're super delicious and rich just as they are. I cut mine into sixteen pieces, and one piece was plenty for me. These will definitely be a new staple at our house!
These chocolate chip brookies are the perfect combination of cookies and brownies! They're so decadent and delicious, and loaded with chocolate!
Chocolate Chip Brookies

for the cookie layer:
6 tablespoons butter, melted
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

for the brownie layer:
12 tablespoons butter, melted
1 1/4 cups sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
3/4 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
flaky sea salt (I used Maldon salt)

Preheat the oven to 325. Line an 8 x 8 or 9 x 9 square pan with parchment paper. To make the cookie layer, in a medium bowl or the bowl of a stand mixer, mix together the butter, brown sugar, and sugar. Add the egg and vanilla, and mix until combined. Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Refrigerate until ready to use.

To make the brownies, in a large bowl, whisk together the butter and sugar. Add the eggs and vanilla, and mix until smooth. Add the cake flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips. Spread the brownie mixture in the prepared pan. Scoop large scoops of the cookie dough onto the top of the brownie batter, then sprinkle with the flaky sea salt. Bake 40-50 minutes, or until a toothpick inserted 1 1/2 inches from the side of the pan comes out clean or with a few moist crumbs. Let cool completely before slicing and serving.
These chocolate chip brookies are the perfect combination of cookies and brownies! They're so decadent and delicious, and loaded with chocolate!