Cookie Dough

1. In a large bowl, whisk together the butter, brown sugar, and sugar until well combined.
2. Vigorously whisk in the egg and vanilla for a good minute or until the mixture turns creamy and a shade lighter.
3. Whisk in the baking powder, salt, and cornstarch to evenly incorporate. 
4. Switch to a rubber spatula and fold in the flour. About halfway through, add in 1 cup of chocolate chips and fold to fully bring the dough together. It will be thick and sticky. 
5. Place in the refrigerator uncovered.

Brownie

1. Add the butter and coconut oil to a medium saucepan and stir to melt over medium heat.
2. Once melted and hot, whisk in the cocoa powder and allow to bubble for about 30 seconds. Remove from heat and whisk in the chocolate chips until smooth. Set aside.
3. In a separate large bowl, vigorously whisk together the sugar, brown sugar, and eggs for a good minute or until creamy and a shade lighter.
4. Whisk in the vanilla and salt, followed by the chocolate mixture.
5. Add in the flour and whisk just to combine.
6. Grease and line a 9×13 baking pan with parchment paper, allowing some paper to hang over the sides for easy removal. 
7. Spread the batter in the pan and place in the refrigerator to chill for 15 minutes. In the meantime, preheat the oven to 350F.
8. Once the brownie batter is chilled and feels firmer to the touch, it’s time to add the cookie dough on top. 
9. Take spoonfuls of the chilled dough and press flat between your hands. Lay on top of the brownie layer to cover the surface in patches of cookie dough. Near the end, use any remaining dough to fill in the gaps to fully cover the surface.
10. Top with the remaining 1/2 cup of chocolate chips and gently press into the surface. 
11. Bake for 30 to 35 minutes or until the bars are evenly puffed and lightly golden on the surface. 
12. Drop the pan a couple times right when it’s fresh from the oven to deflate the bars. Then sprinkle with flaky sea salt.
13. Allow to cool for about 20 minutes at room temperature, then transfer to the refrigerator to chill for an hour or until just barely warm. 
14. Once cooled, lift out of the pan and slice into 12 large squares or 24 smaller squares. I suggest running a knife under the bars to help release from the paper. Enjoy!