Description
Crispy, buttery cookie layer topped with smooth chocolate, the perfect cookie-candy hybrid
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 2/3 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 8 ounces semi-sweet chocolate, finely chopped
- Optional: flaky sea salt or sprinkles for topping
Instructions
- I preheat my oven to 375°F and line a 12×17-inch baking sheet with parchment.
- I whisk together flour, baking soda, and salt in a bowl.
- I combine melted butter, both sugars, egg yolk, and vanilla in another bowl.
- I mix wet ingredients into dry ingredients, then fold in mini chips.
- I press dough evenly across the entire baking sheet.
- I bake for 18-20 minutes until deep golden brown.
- I sprinkle chopped chocolate over hot cookie layer, return to oven for 1-2 minutes.
- I spread melted chocolate evenly and add optional toppings.
- I cool for 20 minutes at room temperature, then chill for 30 minutes.
- I break or cut into pieces once chocolate is set.
Notes
For the crispiest texture, be sure to spread the dough as thin and evenly as possible. Use baking chocolate bars for the topping, not chocolate chips, for the smoothest melt.
- Prep Time: 25 minutes
- Cook Time: 20 minutes