Ingredients
⅓cupbutter,melted
½cupbrown sugar
¼cupwhite sugar,or natural granulated sweetener
⅓cupunsweetened cocoa powder
1large egg
1tsppure vanilla extract
½tspsalt
¼cupall-purpose flour,or plain
¼cupbutter,softened
¼cuplight brown sugar
¼cupgranulated sugar,or natural granulated sweetener
1large egg
1tsppure vanilla extract
⅔cupall-purpose flour,or plain
⅛tspbaking soda
pinchsalt
⅓cupchocolate chips,dark or semi-sweet, divided
Preparation
Heat the oven to 350 degrees F.
Lightly grease a 9-inch cast-iron skillet or round baking pan with non-stick spray. Line the base with parchment or baking paper. Set aside.
In a medium-sized bowl, whisk the butter, brown sugar, and white sugar together well until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth.
Beat in the egg and vanilla for about 1 minute until well incorporated.
Fold the flour and salt through until the batter is smooth and thick. Set aside.
In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beating until smooth.
Add in the flour, baking soda, and salt, folding the dry ingredients through until a cookie dough forms.
Fold in half of the chocolate chips. Set aside.
Pour the brownie batter into the skillet, then spread out evenly with a spatula or the back of a metal spoon.
Scoop the cookie dough into the brownie batter, then sprinkle with the remaining chocolate chips.
Bake for 30 to 35 minutes or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over bake.
Allow to cool in the pan for about 10 minutes.
Serve hot, and enjoy!
