Chocolate Chip Cookie Brownies Recipe
If you’re anything like me and can never decide between a rich, fudgy brownie and a classic chocolate chip cookie, then you’re going to fall head-over-heels for these Chocolate Chip Cookie Brownies. This dreamy dessert brings together the best of both worlds in every bite: chewy, chocolaty brownie layered with buttery, golden cookie dough, all baked up into irresistible squares. Whether you’re sharing with friends or just treating yourself after a long week, these bars promise a little moment of joy that’s impossible to resist.
Ingredients You’ll Need
The beauty of Chocolate Chip Cookie Brownies is just how simple the ingredients are. Every item, from the cocoa powder to the chocolate chips, plays its part in creating that unforgettable taste and texture. Here’s what you’ll need—and why it matters:
- Unsalted butter (melted): Provides the base for a rich, fudgy brownie layer. Melting it ensures a super-smooth batter.
- Granulated sugar: Sweetens both the brownie and cookie layers, and helps create that signature crackly top.
- Large eggs: Bind everything together for a perfectly chewy bite and add richness.
- Vanilla extract: A splash of vanilla enhances both the chocolate and cookie flavors, making the whole dessert pop.
- Unsweetened cocoa powder: The secret to deep, satisfying chocolate flavor in the brownie base.
- All-purpose flour: Gives structure to both layers—don’t overmix for the best texture.
- Salt: Just a pinch balances the sweetness and intensifies the chocolatey notes.
- Baking powder: Lifts the brownie layer just enough for that perfect chew.
- Unsalted butter (softened): Essential for a creamy, fluffy cookie dough that spreads beautifully over the brownie.
- Brown sugar (packed): Adds moisture and a hint of caramel flavor to the cookie layer.
- Granulated sugar (for cookie dough): Balances the depth of brown sugar, keeping the cookie layer light and sweet.
- Large egg (for cookie dough): Ensures the cookie layer stays soft and cohesive.
- Vanilla extract (for cookie dough): Doubles down on the classic cookie aroma and flavor.
- All-purpose flour (for cookie dough): Needed for that classic, slightly dense cookie crumb.
- Baking soda: Gives the cookie layer its signature lift and soft texture.
- Salt (for cookie dough): A touch here keeps the cookie dough from being too sweet.
- Semisweet chocolate chips: The star add-in, ensuring gooey, melty bites throughout every square.
How to Make Chocolate Chip Cookie Brownies
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting the edges hang over a bit for easy removal later. Give it a quick greasing to ensure nothing sticks—trust me, this step will make slicing and serving your Chocolate Chip Cookie Brownies a breeze.
Step 2: Whip Up the Brownie Batter
In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and glossy. Sift in the cocoa powder, flour, salt, and baking powder, then gently fold everything together just until combined. Don’t overmix; you want your brownies dense and fudgy. Spread this luscious brownie batter evenly into your prepared pan—it’s already looking delicious!
Step 3: Make the Cookie Dough
In a separate bowl, beat the softened butter with brown sugar and granulated sugar until the mixture turns light and creamy. Add the egg and vanilla, mixing until smooth. In another bowl, whisk together the flour, baking soda, and salt, then slowly add these dry ingredients to the wet, mixing just until everything comes together. Fold in those glorious semisweet chocolate chips—the more, the merrier!
Step 4: Layer and Swirl
Drop spoonfuls of cookie dough over the brownie batter, doing your best to cover as much surface as possible. Use a spatula to gently spread the dough—don’t worry if some brownie peeks through. As the bars bake, the layers will swirl together into beautiful, marbled Chocolate Chip Cookie Brownies.
Step 5: Bake to Perfection
Slide your pan into the oven and bake for 30–35 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with just a few moist crumbs. Let the bars cool completely in the pan—this patience pays off with perfect, clean slices and the best chewy texture.
How to Serve Chocolate Chip Cookie Brownies
Garnishes
For a finishing touch, sprinkle your Chocolate Chip Cookie Brownies with a pinch of flaky sea salt or a light dusting of powdered sugar. If you’re feeling extra indulgent, drizzle a little melted chocolate over the top or add a scoop of vanilla ice cream for the ultimate treat.
Side Dishes
These bars are perfect all on their own, but if you want to put together a dessert spread, serve them alongside fresh berries, a fruit salad, or a dollop of whipped cream. A hot cup of coffee or a cold glass of milk makes for a classic pairing that really lets the flavors shine.
Creative Ways to Present
Chocolate Chip Cookie Brownies are a showstopper for bake sales, potlucks, or birthdays. Cut them into bite-sized cubes for party platters, stack them tall on a cake stand, or wrap individual squares in parchment for sweet homemade gifts. You can even layer crumbled pieces into a dessert parfait with ice cream and caramel sauce for something extra-special.
Make Ahead and Storage
Storing Leftovers
Keep any extra Chocolate Chip Cookie Brownies in an airtight container at room temperature for up to four days. If you prefer a firmer texture, pop the container in the fridge—just allow the bars to come to room temperature before serving for the best flavor and chew.
Freezing
These bars freeze beautifully! Once completely cooled, cut them into squares and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready for a treat, thaw at room temperature or warm gently in the microwave.
Reheating
For that just-baked taste, reheat individual squares in the microwave for about 10–15 seconds. This softens the cookie layer and makes the chocolate chips gooey again—like they just came out of the oven!
FAQs
Can I make Chocolate Chip Cookie Brownies gluten-free?
Absolutely! Simply swap the all-purpose flour in both layers for your favorite cup-for-cup gluten-free blend. The result is still deliciously chewy and satisfying.
What’s the best way to get clean slices?
Let the bars cool completely—chilling them in the fridge helps too—then use a sharp knife wiped clean between slices. This ensures neat, bakery-worthy squares every time.
Can I use different kinds of chocolate chips?
Yes! Feel free to mix in milk, dark, or even white chocolate chips, or swap a portion for chopped chocolate chunks or peanut butter chips to make these Chocolate Chip Cookie Brownies your own.
How do I know when the brownies are done?
Look for the edges to be set and a toothpick inserted in the center to come out with just a few moist crumbs. Avoid overbaking for that perfectly gooey, chewy texture.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even shredded coconut add lovely texture and flavor to the Chocolate Chip Cookie Brownies. Just fold them into either the brownie or cookie dough layer before assembling.
Final Thoughts
Whether you’re baking for a party or just want to treat yourself at home, Chocolate Chip Cookie Brownies are pure comfort and joy in every square. I hope you give this recipe a try and fall in love with the gooey, chewy, chocolatey layers—your friends and family will thank you for it!
Print
Chocolate Chip Cookie Brownies Recipe
- Total Time: 55 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Delight in the best of both worlds with these Chocolate Chip Cookie Brownies, a perfect combination of rich, fudgy brownies and classic chocolate chip cookie dough topping. This easy-to-make dessert features a dense cocoa brownie base topped with sweet, buttery cookie dough loaded with chocolate chips, creating a delightful layered treat that’s chewy, chocolatey, and irresistibly delicious.
Ingredients
Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cookie Dough Layer:
- 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
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal and clean edges.
- Make the brownie batter: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined. Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder just until you have a uniform batter. Spread this brownie batter evenly into the prepared pan.
- Prepare the cookie dough: In another bowl, beat the softened butter with brown sugar and granulated sugar until creamy and fluffy. Mix in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until combined. Fold in the semisweet chocolate chips evenly through the cookie dough.
- Layer cookie dough over brownies: Drop spoonfuls of cookie dough over the brownie batter in the pan. Use a spatula or the back of a spoon to gently spread the dough, covering as much surface as possible without disturbing the brownie layer underneath.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Cool and serve: Remove from oven and allow the brownies layered with cookie dough to cool completely in the pan on a wire rack. Once cooled, cut into 16 squares and serve.
Notes
- For fudgier brownies, slightly underbake and chill in the refrigerator before slicing.
- Add chopped nuts such as walnuts or pecans to either layer for extra crunch and texture.
- Extra chocolate chunks or different types of chocolate chips can be folded into the cookie dough for varied flavors.
- Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for a firmer texture lasting up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
