Maybe they should even be called “Cow Cookies”! This is perfect for a party or just a friendly gathering.
For me, this truly is the best of two of the dessert worlds coming together! Chocolate chip cookie meets rich, chewy brownie . . . their union is a harmonious one! The only thing that could possibly make these better would be ICE CREAM!!! My personal favorite is coffee ice cream scooped on top just as it comes hot out of the oven!!!!! I imagine that Blue Bell’s homestyle vanilla would be pretty spectacular too though. Too bad for me there was no ice cream sold on the island in winter a few weeks back when I made these. I would have loved taking pictures with different ice cream flavors on each slice! Which flavor floats your boat?
You can make this completely homemade or if you prefer the ease of preparation but still the satisfaction, then you could always use prepackaged mixes. Cookie dough from the tube and brownie mix from the box, easy as 1-2-3. Here is a simple homemade version though if you prefer or just don’t have the availability of the box.
Cookie AND Brownie Cake Recipe: Makes one large cookie cake Basic Ghirardelli Cookie Recipe
Yield: 4 dozen cookies
You will have some left over cookie dough if you use the whole recipe, either make plan for extra cookies or just cut the recipe in half.
1 package Ghiradelli chocolate chips
1 cup butter, room temperature
3/4 cup soft brown sugar
3/4 cup white sugar
2 large eggs
2 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup nuts, totally optional
Heat oven to 375oF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at meduim speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Shape into rope like logs about 1/2″ thick and place in a large round pie, pizza, or cookie sheet. Create a maze in any design you prefer.
Basic Brownie Recipe
1 cup butter
2 cups sugar
2 tsp. vanilla
3/4 cup baking cocoa
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chopped nuts (optional, again I do not use myself)
Microwave or melt the butter in a pan or microwave safe bowl until just melted. Stir in the sugar and vanilla. Add the eggs one at a time, beating well after each addition. Add the cocoa; beat well until well blended. Add the flour, baking powder and salt; beat well. Stir in the nuts if desired. Pour or spoon the batter into the open spaces left in the cookie cake sheet. You want to fill the batter to as high as the cookie dough, or slightly below. Place in preheated oven and cookie 45-60 minutes, watching carefully to check for doneness. When your knife or toothpick removes clean from both, you have your cake and can eat it too! I gently drop the pan onto the oven to release the air pockets from the cookies, this makes them slightly chewier!!!
I used to make this much more frequently when the packaged products were so easily available, unlike here in Greece currently. It wasn’t too much trouble this time since I enjoy baking so much, but I would probably rather skip all the dish washing if I had the chance. Whether you decide to make them from scratch, take the shortcut, or even change it up to meet certain dietary restrictions, I hope that at some point you will indulge in this sweet treat for kids and adults!
It would be really easy to even decorate it yourself with colored icing… maybe for someone special, a birthday, a surprise, a good report card, or really any excuse you can find to bake is great in my opinion! And if available, always add ice cream!