There are a couple of nuances I want to share before getting to the recipe. First, regular chocolate chips vs. mini chocolate chips. I originally used regular chocolate chips because that is what I had (Believe it or not, I began this baking endeavor trying to use up a box of brownie mix and half used bag of chocolate chips in my cupboard...not trying to give myself diabetes!). The hubby and I agreed that mini chips would better disperse themselves in the dough, providing a little crunch in the cookie dough that would be nice with each brownie bite. I made the cookie dough topping again with mini-chips. Though I prefer normal chips in other recipes, the mini chip is my top pick for this recipe.
Second, the consistency of the cookie dough is important. The first time I made it, I used q different recipe that had too much butter and milk. Despite refrigeration, you can tell in the picture that the dough was not firm. It was difficult to cut cleanly as well as pick up to eat. I modified the recipe and hope you enjoy the results. The cookie dough layer now more proportionate to the brownie layer and firmer. When you add the milk go slowly - you want the dough creamy enough to spread but not much creamier. If you give this recipe a try, I would love to hear from you. The perfectionist in me is not convinced I'm done tinkering with the recipe. If 2017 brings some modifications I will make sure to post an update.
Your favorite homemade recipe or Ghirardelli Chocolate Supreme Brownie Mix
2 cup flour
1/4 teaspoon salt
3/4 cup light butter, softened
1/2 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 3/4 cups mini chocolate chips, divided
2-4 teaspoons milk (add small amounts until the dough is desired consistency)
Preheat oven according to brownie recipe. Line an 8X8 or 9x9 inch pan with foil and grease it lightly with cooking spray. Make brownie according to package or recipe directions and pour into prepared pan. Bake according to directions. Cool completely. Once cool, refrigerate until they are cold and firm (about 6 hours).*
For the cookie dough topping, cream butter in a bowl. Add remaining ingredients except for milk and chocolate chips. Gradually add milk until dough reaches desired consistency. Stir in 1 1/4 cup chocolate chips.
Remove the cold brownies from the pan, lifting them out by the foil. Turn the brownies upside down onto a cutting board and remove the foil. Flip the brownies right side up and spread the cookie dough evenly over the brownies. Chill the brownies again for a few more hours.*
Once the cookie dough is cold, remove the brownies from the refrigerator and trim the edges with a large knife.* Cut the remaining brownies into squares.
Melt 1/3 cup chocolate chips (either in a double broiler or 20 seconds at a time in the microwave). Pour melted chocolate into a small ziplock bag, snip off a tiny corner of the bag, and drizzle the chocolate over the cookie dough. Top each brownie with a few remaining chocolate chips.
*Refrigerating the brownies and cutting the edges will give you brownies made for a beautiful platter presentation. If you prefer to eat the brownies out of the pan or aren't planning on putting them out for a party/event, you can leave the brownies in the pan, cool completely, and spread the cookie dough topping on top then refrigerate.
Chocolate Chip Cookie Dough Brownies (printable version)