Chocolate Chunk Cookie & Chocolate Fudge Brownie Tray Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. If you want very uniform cookies, chill cookie dough later in recipe; otherwise proceed to drop cookies immediately.

Dry ingredients

In a medium bowl whisk together 2.25 cups all-purpose flour, 0.25 cups unsweetened cocoa powder, 1 tsp baking soda, and 0.5 tsp salt until evenly combined.

Cream butter and sugars

In a large mixing bowl (or stand mixer fitted with paddle) cream 1 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs & vanilla

Add 2 large eggs, one at a time, beating until incorporated after each addition. Mix in 2 tsp pure vanilla extract until combined.

Combine wet & dry

Reduce mixer speed to low and add the dry ingredient mixture in two additions, mixing until just incorporated. Do not overmix.

Fold in chunks

Fold in 1.5 cups semisweet chocolate chunks with a spatula until evenly distributed.

Portion

Using a 1.5 tablespoon scoop (or two tablespoons), drop rounded scoops of dough 2 inches apart onto prepared baking sheets. For larger cookies, use a 2.5 tablespoon scoop and increase spacing.

Bake

Bake in preheated 350°F oven for 9–12 minutes, or until edges are set and centers still look slightly underbaked. Rotate pans halfway through for even baking.

Finish

Remove from oven and immediately sprinkle a pinch of coarse sea salt (0.25 tsp divided across tray, optional) over warm cookies. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.

Melt chocolate & butter

Place 1 cup unsalted butter and 8 oz chopped bittersweet chocolate in a heatproof bowl over simmering water (double boiler) or microwave in 30-second bursts stirring between until smooth. If using microwave, heat gently to avoid scorching. Let cool slightly (2–3 minutes).

Mix sugar & cocoa

Whisk together 2 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 0.5 tsp salt, and 1 tsp instant espresso powder (if using) in a medium bowl to remove lumps.

Combine chocolate & sugar

Add the slightly cooled chocolate-butter mixture to the sugar-cocoa mixture and whisk to combine until thick and glossy.

Add eggs & vanilla

Whisk in 4 large eggs one at a time, stirring thoroughly after each addition to create a smooth, glossy batter. Stir in 2 tsp pure vanilla extract.

Add flour

Fold in 1 cup all-purpose flour with a spatula until just combined. Do not overmix — the batter should be thick and fudgy. If desired, fold in 1 cup semisweet chocolate chunks for extra pockets of chocolate.

Bake

Pour batter into prepared 9x13 pan and smooth the top with a spatula. Bake in preheated 350°F oven for 28–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Rotate pan halfway through if your oven runs hot.

Cool & cut

Remove brownies from oven and let cool completely in the pan on a wire rack (about 1–2 hours) so they set up. Use the parchment overhang to lift brownies from pan, place on cutting board, and cut into desired squares.