Chocolate Chip Cookie Brownies Recipe
Brace yourself for a treat that brings together the best of both dessert worlds: Chocolate Chip Cookie Brownies. Imagine the chewy, buttery bliss of a classic chocolate chip cookie and the decadent, fudgy richness of a brownie, all baked into one glorious bar. These brookies are perfect for when you can’t choose between your favorites, and they offer a playful contrast in both flavor and texture that’s simply irresistible. Whether you’re baking for a crowd or enjoying a cozy night in, Chocolate Chip Cookie Brownies will quickly become your go-to dessert!
Ingredients You’ll Need
The secret to amazing Chocolate Chip Cookie Brownies lies in simple, high-quality ingredients. Each element plays a crucial role, from creamy butter to classic chocolate chips. Here’s what you’ll need and why you’ll love using each one:
- Unsalted butter (1 cup, softened for cookie layer; ½ cup, melted for brownie layer): Butter brings unmatched richness and helps create that coveted chewy texture.
- Granulated sugar (1 cup for cookie layer; 1 cup for brownie layer): Sugar sweetens and helps achieve that perfect cookie snap and brownie fudginess.
- Packed brown sugar (1 cup): Adds a caramel depth to the cookie dough, making them soft and deliciously chewy.
- Large eggs (2 for cookie layer; 2 for brownie layer): Eggs bind everything together and give both layers structure and tenderness.
- Vanilla extract (2 teaspoons for cookie layer; 1 teaspoon for brownie layer): Infuses warmth and aroma that ties all the flavors together.
- All-purpose flour (2 ½ cups for cookie layer; ½ cup for brownie layer): Flour is essential for both structure and the ideal cookie-brownie crumb.
- Baking soda (1 teaspoon, cookie layer): Gives the cookie dough a bit of lift for a lovely, tender bite.
- Salt (½ teaspoon, cookie layer; ¼ teaspoon, brownie layer): Highlights chocolate flavor and balances the sweetness.
- Semisweet chocolate chips (2 cups): Melty, gooey chocolate in every bite is non-negotiable for cookie brownies!
- Unsweetened cocoa powder (⅓ cup, brownie layer): The star player in the brownie base, delivering deep chocolate flavor.
- Baking powder (¼ teaspoon, brownie layer): Helps make the brownies a little lighter yet still delightfully dense.
How to Make Chocolate Chip Cookie Brownies
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) for even baking. Grease or line a 9×13-inch baking dish with parchment paper, making it easy to lift out your Chocolate Chip Cookie Brownies later. This step sets you up for gorgeous, clean slices.
Step 2: Make the Cookie Dough
In a large bowl, cream together 1 cup softened butter with 1 cup granulated sugar and 1 cup packed brown sugar. Blend until it’s light, fluffy, and just a little irresistible. Add 2 eggs and 2 teaspoons of vanilla extract, then mix again until everything is well combined. In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually mix the dry ingredients into the wet, then fold in all those glorious chocolate chips. The dough should be thick and studded with melty chocolate.
Step 3: Layer the Cookie Dough
Spoon about two-thirds of your cookie dough into the bottom of your prepared pan. Press it into an even layer using your fingers or the back of a spoon. This will form the foundation of your Chocolate Chip Cookie Brownies, giving you a solid cookie base that holds up well under the fudgy brownie layer.
Step 4: Whip Up the Brownie Batter
In a separate bowl, whisk together ½ cup melted butter and 1 cup granulated sugar until glossy and smooth. Beat in 2 eggs and 1 teaspoon vanilla extract, mixing until just combined. Sift in ⅓ cup cocoa powder, ½ cup flour, ¼ teaspoon salt, and ¼ teaspoon baking powder. Stir gently until the batter is just blended, being careful not to overmix. This ensures your brownie layer stays moist and fudgy.
Step 5: Layer and Finish
Pour the brownie batter over the cookie dough layer, and smooth it out with a spatula for a luscious, even layer. Take your remaining cookie dough and dot it over the top by the spoonful, leaving a few chocolate-studded peaks for a beautiful, rustic finish. This will bake up into golden pockets that taste absolutely heavenly with the dark brownie underneath.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect). Remember, if you love a gooier bar, take them out just a little sooner—they’ll firm up as they cool but stay blissfully soft inside.
Step 7: Cool and Slice
Patience is a virtue here! Let your pan of Chocolate Chip Cookie Brownies cool completely before cutting into bars. This helps the layers set perfectly, giving you those iconic, photo-worthy stripes of cookie and brownie. Once cool, slice into 16 generous bars, and try not to gobble them all up at once!
How to Serve Chocolate Chip Cookie Brownies
Garnishes
For an extra flourish, dust your Chocolate Chip Cookie Brownies lightly with powdered sugar or drizzle with a sweet chocolate sauce. You can also sprinkle on a few extra chocolate chips or press in some chopped walnuts or pecans right after baking for a fabulous texture contrast.
Side Dishes
Serve these indulgent treats with a scoop of vanilla ice cream or a refreshing glass of iced milk. If you’re hosting a gathering, pair them with fresh berries or a fruit salad for a lighter touch that balances their rich, decadent flavors.
Creative Ways to Present
Bring your Chocolate Chip Cookie Brownies to the next level by cutting them into fun shapes with cookie cutters or stacking them into a dessert tower for parties. Wrap individual bars in parchment and tie them with twine for adorable homemade gifts, or nestle slices into napkins for an elegant, sweet party favor.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Chip Cookie Brownies fresh by storing them in an airtight container at room temperature for up to 4 days. If you want to enjoy them for a little longer, you can keep them in the refrigerator where they’ll stay moist and chewy for a full week.
Freezing
These bars freeze beautifully! Simply wrap individual brownies tightly in plastic wrap or foil, then place them in a freezer-safe zip bag or container. Frozen Chocolate Chip Cookie Brownies will stay fresh for up to three months, so you can always have a sweet treat ready to go.
Reheating
If you love that just-baked flavor, pop a brownie in the microwave for about 10–15 seconds straight from the fridge or freezer. They’ll be extra gooey and taste like they just came out of the oven. Perfect for pairing with a chilly scoop of ice cream!
FAQs
Can I make Chocolate Chip Cookie Brownies with gluten-free flour?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be a little different, but you’ll still enjoy all that melty, gooey goodness.
Can I customize the add-ins?
Definitely! Besides chocolate chips, try adding chopped nuts, white chocolate chunks, or even a handful of toffee bits to the dough or brownie layer. Experiment to find your perfect combination.
Do I have to chill the dough before baking?
No chilling needed for this recipe! Just whip up the dough and brownie batter, layer them in your pan, and bake. It’s a great time-saver when you want dessert fast.
How do I know when they’re done?
You’ll know your Chocolate Chip Cookie Brownies are ready when the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached. Be careful not to overbake if you want them fudgy!
What’s the best way to cut these without making a mess?
Letting your bars cool completely really helps, but for extra-neat slices, use a sharp knife dipped in hot water and wiped clean between each cut. This gives you those beautiful, bakery-style edges.
Final Thoughts
There’s just something magical about the way Chocolate Chip Cookie Brownies bring together the nostalgia of cookies and the thrill of brownies in one bite. Try them once and you’ll find yourself coming back to this recipe again and again—so go on, bake a batch, and share the joy with your family and friends!
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
For the Cookie Layer:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
For the Brownie Layer:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking dish with parchment paper.
- Make the cookie layer: Cream together butter and sugars, then add eggs and vanilla. Mix in dry ingredients and chocolate chips. Press two-thirds of the dough into the pan.
- Prepare the brownie layer: Whisk together melted butter and sugar, then add eggs and vanilla. Stir in cocoa powder, flour, salt, and baking powder. Pour over the cookie layer.
- Bake: Dot the top with remaining cookie dough and bake for 35–40 minutes until golden and a toothpick comes out mostly clean. Cool before cutting into bars.
Notes
- For a gooier texture, slightly underbake and let the brownies set while cooling.
- You can add chopped walnuts or pecans to the brownie batter for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 27g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
