Description
Le Crookie combines the rich, fudgy texture of a brownie with the soft, chewy delight of a chocolate chip cookie in one irresistible bar. This layered dessert recipe features a luscious brownie base topped with classic cookie dough chunks, finished with a drizzle of melted dark chocolate for a decadent touch. Perfect for dessert lovers seeking the best of both worlds in one bite.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (softened)
- 1 cup Brown sugar (packed)
- 1/2 cup Granulated sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 1 1/2 cups All-purpose flour
- 1/2 cup Cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Chocolate chips (semi-sweet or milk)
- 1/2 cup Walnuts (chopped, optional)
Brownie Batter
- 1/2 cup Dark chocolate (melted, for batter and drizzle)
- 1/4 cup All-purpose flour
- 1/4 cup Sugar
- 2 Eggs
- Pinch of Salt (optional, for brownie batter)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it or lining it with parchment paper for easy removal.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the eggs and vanilla extract until fully combined.
- Combine Dry Ingredients for Cookie Dough: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Add-Ins: Gently fold in the chocolate chips and chopped walnuts if using, ensuring an even distribution throughout the dough.
- Prepare Brownie Batter: In another bowl, mix melted dark chocolate, flour, sugar, and eggs together until smooth. Optionally, add a pinch of salt to enhance the flavor of the brownie batter.
- Assemble the Crookie: Press half of the cookie dough evenly into the bottom of the prepared baking pan. Next, spread the brownie batter evenly on top of the cookie dough layer. Finally, drop spoonfuls of the remaining cookie dough over the brownie batter layer and gently spread it out as much as possible without mixing the layers.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating the crookie is cooked but still moist.
- Cool and Drizzle: Allow the Le Crookie to cool completely in the pan. Once cooled, drizzle the top with melted dark chocolate for an elegant finishing touch.
- Slice and Serve: Cut into squares and serve. Enjoy your decadent combination of cookie and brownie flavors!
Notes
- Ensure your butter is softened to room temperature for easy creaming.
- For a nut-free version, simply omit the walnuts.
- Do not overmix the cookie dough to maintain a tender texture.
- Cool completely before drizzling to prevent the chocolate drizzle from melting into the bars.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips depending on your preference.
