Indulge in the ultimate dessert mashup with these Chocolate Chip Cookie Brownies! Combining two classic treats – rich, fudgy brownies and chewy chocolate chip cookies – into one indulgent, decadent dessert. With a thick, gooey brownie base and a buttery, chocolate chip cookie topping, every bite is a perfect blend of flavors and textures. Whether you’re a brownie lover or a cookie fanatic, these treats are sure to satisfy your sweet tooth in the best possible way!

Why You’ll Love This Recipe?

Chocolate Chip Cookie Brownies are the perfect balance of rich chocolatey brownie goodness and chewy, buttery cookie perfection. The brownies have a dense, fudgy texture, while the cookie layer adds a delightful chewiness and a touch of vanilla flavor. They’re also incredibly easy to make, and you can enjoy them in one simple pan. Whether you’re serving them at a party, for dessert, or simply as a treat for yourself, these brownies are sure to impress!

Ingredients

For the brownie layer:

1 cup unsalted butter (melted)
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips

Full list of ingredients is provided below!

Directions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
Make the brownie layer: In a large bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract and mix until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until combined. Stir in the chocolate chips. Pour the brownie batter into the prepared pan and spread it evenly.
Make the cookie dough layer: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract, and beat until smooth. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until combined. Fold in the chocolate chips.
Assemble the layers: Drop spoonfuls of the cookie dough on top of the brownie batter, covering the brownies as much as possible. Use a spatula to gently spread the cookie dough to cover the surface, but don’t worry about making it perfect – a rustic look is fine!
Bake the brownies: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). The cookie dough layer should be golden brown, and the brownie layer should be set but fudgy. Let the brownies cool in the pan before slicing.

Expert Tips and Tricks

Don’t overmix: When combining the dry and wet ingredients for both the brownie and cookie layers, mix until just combined. Overmixing can make the texture dense.
Gooey center: For a fudgier, gooier brownie, check the brownies at 35 minutes. If you prefer a firmer texture, leave them in for the full 40 minutes.
Cookie dough consistency: If the cookie dough seems too soft to work with, chill it for 15-20 minutes before spreading it over the brownie layer.

Recipe Variations and Possible Substitutions

Nutty variation: Add 1 cup of chopped walnuts or pecans to the brownie or cookie dough layers for added crunch.
Peanut butter twist: For a peanut butter chocolate combo, swirl in 1/2 cup of peanut butter into the brownie layer before baking.
Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

Serving and Pairing Suggestions

These Chocolate Chip Cookie Brownies are delicious on their own, but for an extra indulgence, serve them warm with a scoop of vanilla ice cream or a drizzle of hot fudge sauce. Pair them with a glass of cold milk, or if you’re feeling extra decadent, try a cup of coffee or a hot chocolate to enhance the rich flavors.

Storage and Reheating Tips

Store the brownies in an airtight container at room temperature for up to 4-5 days. You can also freeze them for up to 2 months. Simply wrap individual slices tightly in plastic wrap or foil, then place them in a freezer bag. To reheat, simply microwave a slice for 10-15 seconds or warm them in the oven for a few minutes to restore their fudgy texture.

4 FAQs

Can I use milk chocolate chips instead of semisweet? Yes, milk chocolate chips will make the brownies a little sweeter and creamier, but semisweet chocolate chips are more traditional.
Can I make the dough ahead of time? Yes! You can prepare both the brownie batter and cookie dough ahead of time. Just store them separately in the fridge and assemble when you’re ready to bake.
Can I double the recipe? Yes, you can double the recipe and bake it in a larger pan (such as a 9×13-inch and a 9×9-inch pan). Just be sure to adjust the baking time accordingly.
How can I make these more like a cookie bar? If you want to make them more like a cookie bar, simply use all the cookie dough for the top layer and bake for a slightly longer time. It will result in a more cookie-like texture on top of the brownies.

Conclusion

These Chocolate Chip Cookie Brownies are the best of both worlds, offering the fudgy richness of brownies with the chewy goodness of chocolate chip cookies. Easy to make and even easier to devour, they are the perfect dessert for any occasion. Whether you’re enjoying them on a cozy evening at home or serving them at a party, they’re sure to be a crowd favorite.

Chocolate Chip Cookie Brownies

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Author: Jake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Chocolate Chip Cookie Brownies, also known as “Brookies,” combine the best of both worlds: the fudgy, gooey richness of brownies and the chewy, buttery perfection of chocolate chip cookies. This dessert is the ultimate indulgence, perfect for parties, potlucks, or a cozy night in. Easy to make and utterly irresistible!

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the brownie batter: In a medium bowl, whisk together melted butter and sugar. Add eggs and vanilla extract, mixing until smooth. Sift in the cocoa powder, flour, baking powder, and salt. Mix until just combined. Pour the batter into the prepared pan and spread evenly.
Prepare the cookie dough: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour, baking soda, and salt, mixing until combined. Fold in the chocolate chips.
Assemble the layers: Drop spoonfuls of cookie dough over the brownie batter. Gently spread or press the dough into an even layer, covering most of the brownie batter.
Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
Cool and serve: Let the brookies cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.

Notes

For a fudgier texture, slightly underbake the brookies.
Add nuts, caramel bits, or other mix-ins to customize your dessert.
Store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 square
Calories: ~250
Sugar: 20g
Sodium: 80mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg