Chocolate Chip Cookie Brownies Recipe
If you’ve ever found yourself torn between a fudgy brownie and a chewy chocolate chip cookie, let me introduce you to your new obsession: Chocolate Chip Cookie Brownies. This delight, sometimes called a “brookie,” is the stuff of dreams—rich, dense brownie base layered with buttery chocolate chip cookie dough, all baked together for the ultimate chocolate lover’s treat. With every bite, you get the best of both worlds in a single, decadent square. These bars never last long at parties, and they’re as fun to make as they are to eat!
Ingredients You’ll Need
Gathering the ingredients for Chocolate Chip Cookie Brownies is pleasantly straightforward, but each element pulls its weight in creating that perfect combination of flavors and textures. From deep cocoa for brownie richness to brown sugar for cookie complexity, every ingredient makes these bars unforgettable.
- Unsalted butter (1 cup, melted): Gives the brownies their rich, moist crumb and deep flavor.
- Granulated sugar (2 cups): Sweetens the brownies and helps achieve that signature crackly top.
- Large eggs (4): Bind everything together while ensuring a tender, fudgy texture.
- Vanilla extract (1 tablespoon): Lends warm, aromatic depth to both brownie and cookie layers.
- All-purpose flour (1 cup for brownies, 1 1/4 cups for cookie dough): Essential for structure—use a light hand for ultimate chewiness!
- Unsweetened cocoa powder (1 cup): Delivers dark, chocolatey intensity in the brownie base.
- Baking powder (1/2 teaspoon): Offers just the right lift for brownies so they’re dense, not heavy.
- Salt (1/2 teaspoon for brownies, 1/4 teaspoon for cookie dough): Balances sweetness and enhances every flavor note.
- Semisweet chocolate chips (1 cup for brownies, 1 cup for cookie dough): Studs both layers with melty pockets of chocolate—irresistible in every bite.
- Additional unsalted butter (1/2 cup, softened): For the cookie dough, helping achieve that classic softness and golden edges.
- Brown sugar (1/2 cup, packed): Deepens the cookie layer’s flavor and adds an extra hint of chewiness.
- More granulated sugar (1/4 cup): Contributes to the cookie dough’s crispy edges.
- Large egg (1): Keeps the cookie dough cohesive and tender.
- Vanilla extract (1 teaspoon): Rounds out the cookie dough with just the right sweetness.
- Baking soda (1/2 teaspoon): Ensures the cookie layer puffs perfectly on top of the brownie base.
How to Make Chocolate Chip Cookie Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper. A parchment paper sling not only makes it easier to lift out your Chocolate Chip Cookie Brownies later, but also prevents sticking, so you get perfectly clean edges on each bar.
Step 2: Make the Brownie Batter
In a large bowl, whisk the melted butter and granulated sugar together until combined and glossy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until almost fully blended, then tip in your chocolate chips and stir until just combined. Spread this luscious brownie batter evenly into the bottom of your prepared pan.
Step 3: Whip Up the Cookie Dough Layer
With your mixer or a sturdy spoon, cream the softened butter, brown sugar, and remaining granulated sugar in a bowl until light and fluffy. Beat in the egg and vanilla extract until the mixture becomes pale and creamy. In a separate vessel, whisk together the flour, baking soda, and salt for the cookie dough. Gradually add the dry mix to the butter mixture, stirring gently until you have a soft cookie dough. Fold in the chocolate chips so every square is packed with melty goodness.
Step 4: Layer and Bake
Spoon dollops of cookie dough over the brownie batter, spreading them out so most of the surface is covered. Don’t worry if it’s not perfect—the distinct layers will make the final bars look extra tempting! If you want a marbled look, lightly swirl the two batters together with a butter knife. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached (not wet batter). For extra-gooey Chocolate Chip Cookie Brownies, pull them at the 35-minute mark and let them cool in the pan to finish setting.
Step 5: Cool and Slice
Resist the urge to dig in immediately! Let your Chocolate Chip Cookie Brownies cool in the pan until completely set—this patience pays off with clean, beautiful slices and perfect, chewy-fudgy texture. Once cool, lift the bars out using the parchment paper and cut into 16 generous squares. Each bar should showcase that gorgeous brownie-cookie cross-section!
How to Serve Chocolate Chip Cookie Brownies
Garnishes
Dress up your Chocolate Chip Cookie Brownies with a sprinkle of flaky sea salt, a drizzle of homemade chocolate sauce, or a light dusting of powdered sugar. For a party-ready presentation, top each piece with a mini scoop of vanilla or coffee ice cream—pure bliss!
Side Dishes
Pair your brownies with something bright and refreshing, like a simple fruit salad or a cup of tangy berries. For a cozier vibe, offer tall glasses of cold milk or hot espresso. If you’re feeling extra decadent, serve alongside a cloud of whipped cream or a spoonful of tangy creme fraiche.
Creative Ways to Present
These layered beauties look stunning stacked high on a tiered dessert stand or arranged in cupcake liners for grab-and-go fun. Try cutting them into bite-sized cubes and threading onto skewers with fresh berries for a playful party platter. Or, make Chocolate Chip Cookie Brownies the star of a sundae bar by setting out bowls of toppings and letting everyone build their own masterpiece!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Chip Cookie Brownies tasting fresh by storing them in an airtight container at room temperature for up to 3 days. If you want to make them ahead for a special event, store them in the fridge for up to a week. The flavors only deepen, and the layers stay wonderfully tender!
Freezing
Chocolate Chip Cookie Brownies are freezer champs! Once completely cooled, wrap individual bars tightly in plastic wrap and place in a freezer-safe zip bag or container. They’ll stay delicious for up to 2 months—just thaw overnight in the fridge or at room temperature before serving.
Reheating
If you crave that fresh-from-the-oven warmth, simply microwave an individual brownie for 10–15 seconds. For a larger batch, pop them on a baking sheet and warm in a 300°F oven for about 5 minutes. The chocolate chips will get slightly melty, reviving that just-baked magic.
FAQs
Can I use boxed mixes for the layers?
Yes! If you’re in a pinch, you can use your favorite boxed brownie and cookie mixes—just layer and bake as directed above. But for truly unforgettable Chocolate Chip Cookie Brownies, homemade is tough to beat.
How do I know when the brownies are done baking?
Look for a golden, set top and a toothpick that comes out with a few moist crumbs (not raw batter). Slightly underbaking keeps the centers fudgy and irresistible, so start checking at 35 minutes.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, white chocolate chips, or even a handful of toffee bits blend beautifully with the rich layers. Just fold your favorites into either batter for a custom twist on Chocolate Chip Cookie Brownies.
What if I want smaller or larger portions?
This recipe easily scales! Cut the bars smaller for bite-size treats or bake in an 8×8-inch pan for thicker, bakery-style brownies (add a few extra minutes to the baking time).
Are Chocolate Chip Cookie Brownies good for gifting?
Absolutely. They hold up well, travel beautifully, and look impressive wrapped in parchment and bakery twine. Anyone lucky enough to receive a batch will be instantly smitten!
Final Thoughts
There’s just something magical about Chocolate Chip Cookie Brownies—they’re the ultimate crowd-pleaser, blending the best elements of two iconic desserts in every bite. Whether you bring them to a potluck or bake up a pan just because, these bars never fail to impress. Give the recipe a try, and get ready to watch them vanish faster than you can say, “save me another piece!”
Print
Chocolate Chip Cookie Brownies Recipe
- Total Time: 1 hour
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Indulge in the best of both worlds with these decadent Chocolate Chip Cookie Brownies, a delightful combination of rich, fudgy brownies and chewy chocolate chip cookies in every bite.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips (for brownies)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips (for cookie dough)
Brownie Layer:
Cookie Dough Layer:
Instructions
- Brownie Layer: Preheat the oven to 350°F. Whisk together melted butter and sugar. Add eggs and vanilla. Sift flour, cocoa powder, baking powder, and salt. Stir dry ingredients into wet, fold in chocolate chips, spread in pan.
- Cookie Dough Layer: Beat butter and sugars until creamy. Add egg, vanilla. Whisk flour, baking soda, and salt. Combine wet and dry, fold in chocolate chips. Drop spoonfuls over brownie batter, spread gently. Bake 35–40 minutes. Cool before slicing.
Notes
- For a gooier brownie texture, bake closer to 35 minutes and let them set before cutting.
- You can also swirl the cookie dough into the brownie layer for a marbled effect.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 32 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
