What’s better than a rich, fudgy brownie? One that’s topped with a chocolate chip cookie, of course!
I made these on the Fourth of July and I wish I could tell you how everyone gobbled them up and said they were the most amazing thing they’d ever eaten. (A couple of us did get to taste them and really did think that.)
That’s right. Meet Lucy the Dessert-Stealing Dog. She ate them all and didn’t even get sick.
But I got to try them first, so I know why she did it. They’re friggin’ awesome. Like worth-every-calorie-and-then-some awesome.
I start with a brownie mix for these because for some reason brownies made from a mix bake more evenly. When I tried making them from scratch these sunk in the middle and were too done on the outside. So take some help from the store on this and use a good brownie mix. You could use cookie dough from the store too, but I think it tastes funny so I made my own.
Make these. That is all.
p.s. You want to err on the side of slightly underbaking these so they’re nice and gooey — the center should be just barely set, not too jiggly. If it’s too jiggly it will sink after cooling. Definitely use foil to cover the cookies until the last 10 minutes or so, otherwise they get too brown.