Wow - this seems to be the hot trend! My friend made Pioneer Womans Cookie Dough Brownies a couple of days ago and proclaimed them TDF. Seems I am going to have to jump on the wagon and give both a try! Yours look super tasty! Alexa Chocolate Chip Cookie Dough Brownies Prep Time 20 Minutes Cook Time 30 Minutes Servings 24 Difficulty Easy Ingredients �FOR THE BROWNIES: �5 whole Eggs �1-� cup Vegetable Oil �2-� cups Granulated Sugar �1 Tablespoon Vanilla Extract �1-� cup All-purpose Flour �� cups Unsweetened Cocoa Powder �1 teaspoon Salt �1 teaspoon Baking Powder �1 cup Chocolate Chips �_____ �FOR THE COOKIE DOUGH FILLING: �� cups Brown Sugar �� cups Granulated Sugar �3 Tablespoons Milk �1 whole Egg �1 teaspoon Vanilla Extract �1-� cup All-purpose Flour �1 teaspoon Salt �1 teaspoon Baking Powder �1 cup Chocolate Chips Preparation Instructions For the brownie batter: In a large mixing bowl, combine the eggs, oil, sugar, and vanilla. Stir well. In a second bowl, blend the flour, cocoa, salt and baking powder. Add the dry mixture to the wet mixture in 1�2 cup intervals, stirring just until all ingredients are blended. Add the chocolate chips last. For the cookie dough batter: Mix together brown sugar, granulated sugar, milk, egg and vanilla. Sift together flour, salt and baking powder; add to the sugar mixture. It will be a bit goopy, which is good. You don�t want it to be tough like regular cookie dough. Stir in the chocolate chips. To assemble brownies: Spoon half of the brownie batter into the bottom of the pan. Smooth it out as well as you can with the back of your spoon. Next, add all of the cookie dough batter to the pan, one spoonful at a time. Try not to disturb the brownie layer as you add the second layer. Just get it as well distributed as you can�no big deal if it�s not quite even. Finally, top the pan with the remaining half of the brownie batter, again trying not to disturb the lower layers. Place in the oven and bake at 350�F. Start checking it at 30 minutes. When cooled, frost and slice as desired. The inner cookie layer is a wonderful contrast to the spongy brownie outside. Here is a link that might be useful: Pioneer Womans blog and recipe

This is the recipe I like....they really are crisp if you don't under bake them...the extra sugar helps. And they seem to mellow upon storing for a week or so. And I don't prick them Sugar cookies: 1 cup of butter 2 cups of sugar Cream together and add 2 eggs beaten with 2 T milk and 1 teaspoon vanilla ( I like a bit more vanilla) Mix with the butter and sugar Add 3 cups flour mixed with 1/2 tsp salt....and as much as 1/2 cup more flour until it's stiff enough to roll out Make flat patties, wrap and refrigerate for an hour or longer.... Dust board with flour and roll and cut..I roll tham about 1/8 inch thick...sometimes thinner... Bake 375 for 8 to 10 minutes....I use parchment on the cookie sheets....if you don't have parchment....lightly grease the sheets. The absence of baking powder keeps them from rising and keeps the cookies true to the shape of the cutter.....and makes them crisp.

When I first started cooking, I didn't know that baking soda and baking powder were two different things. I thought they were interchangeable terms. The one I always had on hand was baking powder, so that's what I used whenever I made a particular recipe for chocolate chip cookies that actually called for baking soda. Everyone loved my chocolate chip cookies. I didn't learn the error of my ways until years later. You may be fine. It probably depends a lot on the particular recipe. I'm also curious to know how they turn out.

There is a LOT of science on this subject of chilling cookie dough in the refrigerator. When you leave the dough in one total amount (bowl, plastic bag, etc.) there are a lot of interesting things that happen, and results because of them. -The flavors have a chance meld together. -The flour has a chance to hydrate. -The fat has a chance to solidify. -You will get a darker color because the sugars (which are hygroscopic) have a chance to absorb liquid, leading to more Maillard Reaction (browning) when baked. -There are also changes to the texture of the dough. Chill it too long and it will dry out. The drier the dough, the more concentrated the sugar will be; which can mean the higher percentage of sugar can make that soft texture attribute turn to chewy or crispy. -If you make the dough balls in advance (which is a good choice), rather than chilling the whole recipe of dough in the bowl/bag, you won't require as long in the refrigerator because of the smaller amount of dough. The longer you chill the dough balls, the more you risk the dough drying out - especially in a frost-free refrigerator - which is a naturally dry environment. So shorten the time when you chill the dough in small portions. -Be sure to cover the dough or portioned balls well so they don't absorb any odors from other items in the refrigerator. Be mindful not to store potentially smelly foods in the refrigerator the same day you are chilling your cookie dough. [As an aside, be sure to taste a fleck of any butter you are using in cookies. If you happen to store a strong-flavored food close to where the butter was stored, it can absorb the odor and affect the flavor of the butter. I once judged a "perfect" cookie, until I tasted it. It tasted like onions, which had been stored, cut and uncovered, in the refrigerator next to the butter she used to make the "perfect" cookies.] -Even as little as 30-minutes in the refrigerator can make a difference. You'll get more browning and less spread the longer you chill the dough. As the dough dries out even more, the longer you chill them, you'll get more concentrated flavors. -Chilling also allows the gluten to relax. Too much gluten development in cookies = tough cookies, so the chilling will aid in preventing that. -Due to the presence of raw eggs in dough, refrigerator dough can also become a place for bacteria to grow, especially if you don't have a refrigerator that keeps the temperature colder than 40°F. Refrigeration only slows down bacteria growth, it doesn't prevent it. So it will be important to make sure you don't add large amounts of warm/hot foods to the refrigerator because it will cause the temperature to warm to an unsafe food temperature for a prolonged period of time. It takes a long time for the internal temperature at the core of a large portion of dough to reach a food-safe temperature colder than 40°F, so I would suggest dividing the dough either into smaller portions like cloudy_christine suggested above, or into individual portions. And definitely, don't be sampling the raw dough if you have it refrigerated for several days just because of an increased risk of bacteria growth due to raw eggs and potentially poor temperature control. -Grainlady