Cookies & Brownies Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang for easy removal; lightly butter the paper.

Melt chocolate and butter

In a heatproof bowl set over (but not touching) simmering water or in short bursts in the microwave, melt the unsalted butter with the chopped bittersweet chocolate, stirring until smooth. Remove from heat and let cool 5 minutes.

Mix sugars and eggs

Whisk the granulated sugar and light brown sugar into the slightly cooled chocolate mixture until combined. Whisk in the eggs one at a time until fully incorporated, then whisk in the vanilla extract.

Fold dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and kosher salt. Fold the dry ingredients into the chocolate mixture just until no streaks of flour remain. Gently fold in the chocolate chips, if using.

Bake

Spread batter evenly in the prepared 8x8 pan, smoothing the top. Bake for 22–28 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (do not overbake).

Cool and cut

Allow brownies to cool completely in the pan on a wire rack (about 1 hour). Use the parchment overhang to lift brownies out, then cut into 16 squares. If desired, sprinkle lightly with sea salt flakes and dust with powdered sugar before serving.

Prepare oven and sheets

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Cream butter and sugars

In a large bowl, cream the softened butter, granulated sugar, and light brown sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

Add egg and vanilla

Add the egg and vanilla extract to the creamed mixture and beat until combined.

Combine dry ingredients

In a separate bowl whisk together the all-purpose flour, rolled oats, baking soda, and kosher salt. Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined.

Add mix-ins

Fold in the semisweet chocolate chips and optional chopped toasted nuts by hand so they are evenly distributed.

Portion and bake

Scoop heaping tablespoon-sized mounds of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing about 2 inches apart. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until edges are golden and centers are just set.

Cool

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

Arrange a dessert platter: On a large serving board or platter, place brownie squares and assorted cookies in groups for visual variety. Sprinkle powdered sugar over cookies and brownies if desired, and add a few fresh berries or mint sprigs as garnish.

Portioning recommendation and timing: For a mixed dessert platter serving 8–10 people, plan on 1–2 brownie squares and 2–3 cookies per person. If preparing ahead, bake both components up to 24 hours in advance and store in an airtight container at room temperature; replate just before serving.