Chocolate Chip Brookies | cooking ala mel

Back in high school (as if it were SO long ago), my friend, Lex, and I used to make all sorts of goodies for our movie nights – we made many cookie cakes, popped our own popcorn and made different flavor concoctions, and we made several batches of chocolate chip brookies over the years. For those of you that don’t know what a “brookie” is, it’s exactly what it sounds like. A chocolate chip cookie/brownie combined. Absolutely to die for. Lex and I used to top it with chocolate frosting as well, but I chose not to this time.

I decided to make the cookie dough a bit healthier than usual, to counter the amount of butter in the brownies.

Back when I used to make this, I never was able to spread the cookie evenly over the brownie layer. I always just had random drops of dough in the brownie. I was so excited I was able to spread it nicely this time!

Yum yum layers!

Chocolate Chip Brookies

yields about three dozen brookies

For the brownie layer:

adapted from Baker’s Chocolate One Bowl Brownies

4 oz. unsweetened chocolate

1/2 cup butter

1/4 cup oil

2 cups sugar

3 eggs

1 t vanilla

1 cup white whole wheat flour

Preheat the oven to 350ºF. Line 13×9 inch pan with foil, allowing it to drape over the edges.

Microwave chocolate and butter in large microwavable bowl until butter is melted (about 1 minute 30 seconds). Stir in sugar, eggs and vanilla. Add flour and mix well. Pour into pan and spread evenly with spatula.

For the cookie layer:

3/4 cup sugar
3/4 cup brown sugar, packed
1 cup unsweetened applesauce (or 1 cup butter)
1 t vanilla
1 egg
2 cups white whole wheat flour
1 t baking soda
1/2 t salt
2 cups chocolate chips (I used 1 1/2 cups)

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. Spoon over brownie layer and spread evenly to cover the entire layer with spatula. Bake for 35-40 minutes, until toothpick comes out clean. Allow to cool completely before cutting.

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