Cookie/brownie Platter Recipe

Prepare

Preheat oven to 175°C (350°F). Line a 23x23 cm (9x9 in) square baking pan with parchment, leaving a 2–3 cm overhang to lift brownies out. Position rack to middle of oven.

Melt chocolate and butter

Place chopped bittersweet chocolate and butter in a heatproof bowl. Set over a pot of barely simmering water (double-boiler) or microwave in 20–30 second bursts, stirring until smooth and shiny. Remove from heat and let cool 5 minutes.

Mix sugars and eggs

Whisk together granulated sugar and eggs in a large bowl until combined, slightly thickened and glossy, about 1–2 minutes by hand. Stir in vanilla.

Combine

Pour the melted chocolate-butter mixture into the egg-sugar bowl and fold gently until evenly combined.

Add dry ingredients

Sift or whisk together flour, cocoa powder, and salt. Fold dry ingredients into the chocolate mixture until no streaks remain. Stir in semisweet chocolate chips.

Bake

Spread batter evenly in the prepared pan, smoothing the top. Bake 22–28 minutes until a toothpick inserted near center comes out with a few moist crumbs (avoid fully dry).

Cool and slice

Cool brownies in the pan on a rack for at least 30 minutes, then lift out using parchment overhang and transfer to a cutting board. For clean cuts, chill 20 minutes, then slice into 16 squares. Allow to come to room temperature before serving on the platter.

Prepare

Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper. If needed, rotate sheets halfway through baking.

Cream butter and sugars

In a stand mixer or with a hand mixer, beat softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Beat in the egg and vanilla until fully incorporated.

Add dry ingredients

Whisk together flour, baking soda, and salt. With mixer on low, gradually add flour mixture until just combined; do not overmix. Fold in the semisweet chocolate chips by hand.

Portion and chill

Portion dough by tablespoon or use a 1.5 tablespoon scoop (about 28 g per cookie) onto prepared sheets, spacing ~5 cm apart. For thicker cookies, chill scooped dough on the tray 15–30 minutes in the fridge.

Bake

Bake cookies 9–12 minutes until edges are golden and centers look slightly underbaked. Rotate pans between racks if baking more than one sheet. Do not overbake to keep soft centers.

Cool

Let cookies cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Prepare

Preheat oven to 175°C (350°F). Line two baking sheets with parchment. Have caramel sauce ready at room temperature (if chilled, warm gently so it is pourable).

Mix wet ingredients

In a bowl, beat softened butter, peanut butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until incorporated.

Add dry ingredients

Whisk together flour, baking powder and salt. Gradually mix into the peanut butter mixture until a soft dough forms. If dough is sticky, chill 10 minutes to firm slightly.

Shape and press

Roll dough into 1-inch (25 mm) balls (about 20–24 cookies). Place on prepared sheets spaced 3–4 cm apart. Using your thumb or the back of a small spoon, press a 1–1.5 cm well into the center of each ball to form a thumbprint. If cracks appear, smooth edges with fingers.

Bake

Bake 10–12 minutes until edges are lightly golden. The centers will still be soft — do not overbake.

Fill and finish

Immediately after removing from oven, press the centers again if needed to re-form wells. Spoon about 1/2 teaspoon of salted caramel into each well. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely. Sprinkle a small pinch of coarse sea salt on each filled thumbprint while caramel is slightly tacky.

Melt extra chocolate

If using, melt the extra chocolate in a microwave in short bursts or over a double boiler until smooth. Transfer to a small piping bag or a zip-top bag with a tiny corner snipped.

Dusting

Lightly dust cookies or brownies with powdered sugar if desired for presentation. Do this right before serving to avoid moisture absorption.

Drizzle

Drizzle melted chocolate over brownies and some cookies in a thin zigzag for visual appeal. Allow drizzle to set for 10–15 minutes at room temperature or chill briefly (5–10 minutes).

Arrange platter

Arrange baked items on a large platter: alternate brownie squares, chocolate chip cookies, and peanut butter thumbprints to create an attractive assortment. Place any extras (crumbs or smaller pieces) toward the center. If packing for transport, layer between parchment sheets in an airtight container.