Chocolate Chip Cookie Brownies
A delightful treat that combines rich, fudgy brownies with chewy chocolate chip cookies, perfect for any occasion.
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.
Notes
Store in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months. Tips include not overmixing and using quality chocolate.