Chocolate Chip Cookie Brownies are a delicious treat that combines two favorite desserts into one delightful bite. Imagine the rich, fudgy texture of brownies topped with the chewy goodness of chocolate chip cookies. This dessert is perfect for any occasion, whether you’re hosting a party or simply craving something sweet at home.
Why Make This Recipe
This recipe is a great choice for dessert lovers looking to satisfy multiple cravings at once. You get the best of both worlds with the taste of brownies and chocolate chip cookies combined in one pan. They are easy to make and always a crowd-pleaser. Plus, who can say no to extra chocolate?
How to Make Chocolate Chip Cookie Brownies
Ingredients:
- For the Brownie Batter:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (65g) all-purpose flour, spooned and leveled
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 3.5 oz (100g) 70% cocoa chocolate bar, chopped (I used Lindt)
- For the Cookie Dough:
- 6 tablespoons (90g) unsalted butter
- 1/3 cup (67g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (130g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (130g) semi-sweet chocolate chips, plus more for sprinkling on top
- Flaky sea salt (optional – for topping)
Directions:
- Make the Brownie Batter:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a medium bowl, melt the unsalted butter. Once melted, stir in the dark brown sugar and granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt. Stir until just combined. Fold in the chopped chocolate. Pour this brownie batter into the prepared baking pan.
- Make the Cookie Dough:
- In another bowl, cream together the unsalted butter, dark brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
- Drop spoonfuls of cookie dough over the brownie batter in the pan. Use a spatula to spread it out if necessary. Sprinkle more chocolate chips on top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
How to Serve Chocolate Chip Cookie Brownies
Let the brownies cool in the pan for at least 10 minutes before cutting into squares. Serve them warm with a scoop of vanilla ice cream or enjoy them on their own. They are delicious either way!
How to Store Chocolate Chip Cookie Brownies
To keep your brownies fresh, store them in an airtight container at room temperature for up to 4 days. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will last up to 2 months in the freezer.
Tips to Make Chocolate Chip Cookie Brownies
- Don’t Overmix: When combining flour with wet ingredients, be gentle to avoid tough brownies.
- Use Quality Chocolate: For the best flavor, use good quality chocolate bars and chocolate chips.
- Adjust Baking Time: Every oven is different. Keep an eye on the brownies towards the end of the baking time to avoid overbaking.
Variation
Feel free to add nuts, such as walnuts or pecans, to the brownie batter for extra crunch. You can also try different types of chocolate chips, like milk chocolate or dark chocolate, to customize the flavor to your liking.
FAQs
- Can I use a different type of flour?
- Yes! You can use gluten-free all-purpose flour as a substitute if you need a gluten-free option.
- What should I do if the brownies are too cakey?
- Make sure not to overbake them. A toothpick should come out with a few moist crumbs for the best fudgy texture.
- Can I make these ahead of time?
- Yes! You can make them a day in advance and store them in an airtight container. They often taste even better the next day as the flavors meld.
Now you’re ready to enjoy the deliciousness of Chocolate Chip Cookie Brownies! Happy baking!
Chocolate Chip Cookie Brownies
Ingredients
For the Brownie Batter
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3.5 oz 70% cocoa chocolate bar, chopped (I used Lindt)
For the Cookie Dough
- 6 tablespoons unsalted butter
- 1/3 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips plus more for sprinkling on top
- Flaky sea salt optional – for topping
Instructions
Make the Brownie Batter
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a medium bowl, melt the unsalted butter. Once melted, stir in the dark brown sugar and granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt. Stir until just combined. Fold in the chopped chocolate. Pour this brownie batter into the prepared baking pan.
Make the Cookie Dough
- In another bowl, cream together the unsalted butter, dark brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
- Drop spoonfuls of cookie dough over the brownie batter in the pan. Use a spatula to spread it out if necessary. Sprinkle more chocolate chips on top.
Bake
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Serving
- Let the brownies cool in the pan for at least 10 minutes before cutting into squares. Serve them warm with a scoop of vanilla ice cream or enjoy them on their own.
