Worms. That’s what Nanny used to say I’d get if I ate raw dough. Undaunted, I’ve spent a lifetime eating the stuff. So if I do have worms, I can only tell you they’re quite well-fed by now. But I recently read of brownies topped with egg-free CCC dough. Yes, chocolate chip cookie dough with milk to replace the eggs. Look, Nanny–no worms! 🙂

The recipes I saw made a 9 x 13″ pan of dough-topped brownies. I need that many brownies like I need a hole in the head–not to mention I’m partial to my own favorite brownie and CCC recipes–so here’s my own Katty take on these treats.

adapted from my all-time favorite brownie recipe from Ghirardelli & half my favorite CCCs
inspired by Brown-Eyed Baker

For the brownies

2 eggs
½ cup sugar
1 teaspoon vanilla
½ cup butter (1 stick), melted
¾ cup Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 cup unsifted flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup dark chocolate chunks (chopped up Valrhona feves are my weapon of choice)

For the CCC dough
½ stick butter, softened
¾ cup flour
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup light brown sugar, packed
¼ cup sugar (I used half regular, half turbinado)
¼ cup chocolate chunks (oh, yes, more Valrhona feves!)
¾ teaspoon vanilla extract
2 tablespoons milk (I used 1 T of milk and 1 T of heavy cream just ’cause!)

Make the brownies first!
Preheat oven to 350 degrees F.
Using a spoon, stir eggs with sugar and vanilla; add butter.

You may already know my crazy kat trick: I save an empty Ghirardelli can to shake all the dry ingredients together ’cause I don’t like to sift. So shake or sift–it’s up to you!

Stir dry ingredients into egg mixture. Stir in chocolate chunks. Line an 8″ square pan with foil and butter it; spread batter into pan. Bake for 25-30 minutes. Cool completely before you frost with dough. While they’re cooling–on with the dough!

It’s dough time!
Cream the butter, sugars, vanilla and milk (or cream!) until light. Scrape down the sides of the bowl.

Combine flour, baking soda and salt in a separate bowl. With mixer on low, slowly add dry ingredients. Mix only until combined: do not overmix. Fold in chocolate chunks with a spatula.

When the brownies have cooled completely, ever so carefully frost them with the yummy CCC dough. As is often the case, slow and steady wins the race, so take your time!

Chill the brownies in the fridge for at least an hour. Use the foil to lift them out of the pan and slice with ease. Though I don’t usually refrigerate baked goodies, I did store these in the fridge all week in an airtight container and they kept beautifully.


Tic-tac-toe, freshly baked dough!

My very first post here in Katty’s Kitchen was Ultimate CCCs. I’ve been wanting to make chocolate chip cookies again for some time now, but kept thinking I should tempt you with new treats instead. Here’s the catch–now that I’m revisiting this recipe, I realize my way is just a tiny bit different from both recipes that helped me get there…so why not write out the recipe exactly as I made it and share it again? These are sooooo delicious, they’re really worth a second glance!


1 stick butter (salted), softened
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/4 cup white sugar
1/4 cup turbinado sugar
¾ cup light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
1 large egg, room temperature
½ cup dark chocolate Valrhona chunks and shards–I chopped up a combo of dark feves and a bar–mm-mmm-mmmmm!
Australian flake salt for a finishing touch!

Cream the butter and the sugars until light. Scrape down the sides of the bowl. Add lightly beaten egg and vanilla; mix just till egg is incorporated. Scrape down the bowl again.

Sift flour, baking soda and salt into a separate bowl. With mixer on low, slowly add dry ingredients. Mix only until combined: do not overmix. Fold in chocolate chunks/shards with a spatula.

If you can wait (!), refrigerate the dough overnight, or better still, for 24-36 hours. People say it makes ’em better. The stuff rocks raw, so it’s hard to imagine improving on perfection. Having baked a 12-hour batch and an almost 24-hour batch, however, I can tell you waiting produces a more golden cookie. Just the same, you will love them whether you can be patient or not!

Preheat oven to 350 degrees F. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper. I used an ice cream scoop to make big beauties. Space them 2 inches apart. How many cookies did I make? Hmmm. Me lost count (channeling my inner Cookie Monster). No, seriously, this recipe yields 18 big, beautiful cookies.

Bake for 11-14 minutes (14 in my oven) or until golden brown around the edges but still soft, almost not-quite-done, in the center. Turn the sheets front to back and switch racks halfway through. When you make the switch, it’s a great time to sprinkle just a tiny bit of finishing salt over the top of each cookie. Be sure to crush the flakes of salt between your fingers so they’re superfine.

Remove the sheets from the oven and carefully slide the parchment off the pan.

♫ Sunshine on my cookies makes me happy, la la la! ♫

When cookies are set, move them to a cooling rack. Wait at least 5 minutes before serving or let them cool before storing in an airtight container for up to 3 days at room temperature. Will they even last three days in your house before they’re–CHOMP–all gone?! AHM-NOM-NOM-NOM!