Chocolate Chip Cookie Brownies

Why You’ll Love This Recipe

I love how this dessert gives me two textures in one bite: the dense, chocolaty richness of a brownie with the sweet, buttery crunch of a chocolate chip cookie. It’s simple to put together, yet looks and tastes like something straight from a bakery. These brownies are perfect for parties, potlucks, or just when I want to spoil myself with something indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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

For the Cookie Layer:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown 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 semi-sweet chocolate chips

Directions

Step 1: Prepare the Brownie Layer

1. I preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.

2. In a medium bowl, I whisk together melted butter, sugar, eggs, and vanilla until smooth.

3. I sift in cocoa powder, flour, salt, and baking powder, stirring just until combined.

4. I spread the brownie batter evenly into the prepared pan.

Step 2: Prepare the Cookie Layer

1. In a large bowl, I cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

2. I beat in the egg and vanilla until incorporated.

3. In another bowl, I whisk together flour, baking soda, and salt. I add this gradually to the wet mixture, stirring until just combined.

4. I fold in the chocolate chips.

Step 3: Assemble and Bake

1. I drop spoonfuls of the cookie dough over the brownie batter, then gently spread it out evenly with a spatula.

2. I bake for 25–30 minutes, until the cookie layer is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

3. I let the brownies cool completely before cutting them into squares.

Servings and timing

Yield: 12–16 brownies
Preparation time: 20 minutes
Baking time: 25–30 minutes
Total time: 50 minutes

Variations

• I sometimes add chopped walnuts or pecans to either layer for extra crunch.

• For a caramel twist, I swirl caramel sauce into the brownie layer before topping it with cookie dough.

• To make them extra decadent, I use dark chocolate chips in the cookie dough or stir espresso powder into the brownie batter.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months—just wrap them individually and thaw at room temperature before serving. To enjoy them warm, I reheat a square in the microwave for 10–15 seconds.

FAQs

Can I use store-bought mixes?

Yes, if I’m short on time, I’ll use boxed brownie mix and refrigerated cookie dough. It’s still delicious and much quicker.

How do I know when they’re done?

I look for a golden-brown cookie layer on top and check with a toothpick—moist crumbs mean they’re perfect.

Can I make them gluten-free?

Yes, I substitute the flour with a gluten-free flour blend. Both layers work well with this adjustment.

Can I add other mix-ins?

Definitely! I’ve added white chocolate chips, M&Ms, or even peanut butter chips to the cookie dough.

Do these need to be refrigerated?

No, I keep them at room temperature, but if I want them to last longer, I refrigerate them and let them come to room temp before serving.

Conclusion

These Chocolate Chip Cookie Brownies are a dessert mashup that never disappoints. They’re fudgy, chewy, and loaded with chocolate in every bite. Whether I serve them with ice cream, drizzle them with caramel, or just enjoy them with a glass of milk, they always hit the spot and disappear fast.

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