Chocolate Chip Cookie Brownies
Can’t decide between classic chocolate chip cookies or rich fudgy brownies? Now you don’t have to! These chocolate chip cookie brownies are two favorites in one!
Cookies or brownies? This is the dilemma I often face when I’ve got a sweet craving. Do I want rich and fudgy chocolate brownies or do I want chewy chocolate chip cookies? How about— both, in one dessert!
Buttery soft chocolate chip cookies nestled inside homemade brownie batter has got to be one of the best dessert ideas ever found on the Internet. These chocolate chip cookie brownies (sometimes called “brookies”) are the ultimate indulgence!
Making a 2-in-1 dessert may seem like a lot of extra work, but there’s actually a lot of overlap in ingredients needed for this recipe. And both the cookie dough and brownie batter are simple, one-bowl recipes— no mixer required!
Ingredients you’ll need
Let’s get baking! Here’s everything you’ll need (full recipe below):
- Light or dark brown sugar
- Granulated sugar
- Bittersweet or semi-sweet chocolate chips
- All-purpose flour
- Vanilla extract
- Baking soda
How to make chocolate chip cookie brownies
- Make cookie dough. Combine melted butter with sugars, then add egg and yolk one at a time, mixing after each. Batter will thicken and lighten in color. Stir in vanilla extract, followed but the dry ingredients and then the chocolate chips.
- Make brownie batter. Melt butter and chocolate chips in a saucepan over low heat. Remove from heat and stir in sugar, then the eggs one a a time. Stir in vanilla extract, followed by the dry ingredients.
- Add both to a 9×13-inch pan. Spread the brownie batter into a baking pan lined with parchment paper. Scoop cookie dough into rounded tablespoon balls and press slightly into the brownie batter. Add more chocolate chips to the top of the cookie dough and brownies, if you like.
- Bake. Bake at 350°F for about 35-45 minutes until cookie tops are golden brown and brownie center is set.
- Cool. Let these brownies cool completely before serving to completely set up, and to make slicing easy. This will take an hour or more at room temperature, or you can chill in the fridge for about 30 minutes.
Then serve, and enjoy! I know you will.
Tips for making this recipe
- Lining your baking pan will make it easier to remove the brownies from the pan for slicing, but you can simply grease the pan with baking spray instead if you prefer.
- Use the same pan to melt the butter for the cookie dough, and to melt the butter and chocolate for the brownie batter!
- You can use either salted or unsalted butter, per your preference.
- I used a medium 1½ tablespoon (#40) spring cookie scoop to portion the cookie dough.
- Add more chocolate chips to the tops of the cookie dough rounds and brownie batter before baking, for extra appeal.
- Guittard and Ghiradelli bittersweet chocolate chips are my favorite for recipes like this, but your favorite bittersweet, semi-sweet and even dark chocolate chips will work great. You can use the same chips for both the cookie dough and brownie batter.
- Baking time will depend slightly on your preference. Baking closer to 35 minutes will yield very soft fudgy brownies, especially in the center, and cookie round will be soft and chewy. Baking for closer to 45 minutes will yield firmer brownies, but the chocolate chip cookie rounds may be more cakey. These bars will be delicious either way! Also, please note that ovens vary.
- These chocolate chip cookie brownies will keep at room temperature for several days (if they last very long). They also freeze very well.
More brownies and cookie bars to try
- Classic Brownies
- Whole Wheat Chocolate Chip Cookie Bars
- Triple Fudge Brownies
- Peanut Butter Swirl Brownies
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This recipe was originally published July 2016. It was created in partnership with Go Bold with Butter. To see the original recipe on their website, click here.
Chocolate Chip Cookie Brownies
Chocolate Chip Cookie Dough
- ½ cup butter , melted and cooled slightly (1 stick, 113 grams)
- ¾ cup light or dark brown sugar (160 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¾ cup all-purpose flour (210 grams)
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup bittersweet or semi-sweet chocolate chips
- 1 cup butter (2 sticks, 226 grams)
- 1 cup bittersweet or semi-sweet chocolate chips (170 grams)
- 1½ cup granulated sugar (300 grams)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour (180 grams)
- ¼ teaspoon coarse salt
- Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper, or grease with baking spray.
To make chocolate chip cookie dough:
- In a bowl, combine melted butter with brown sugar and granulated sugar. Add egg and yolk one at a time, mixing for 30-60 seconds after each. Batter will thicken and lighten in color. Stir in vanilla extract.
- Stir in flour, baking soda and salt. It will take a minute for the dough to come together as you stir it, but it will! Stir in chocolate chips.
To make brownie batter:
- Melt butter and chocolate chips in a saucepan over low heat. Remove from heat and stir in sugar, then the eggs one a a time. Stir in vanilla extract.
- Add flour and salt and mix by hand until no streaks of flour remain.
- Spread brownie batter into an even layer into the prepared baking pan.
- Scoop or portion cookie dough into roughly rounded tablespoons and press slightly into the brownie batter. Add more chocolate chips to the top of the cookie dough and brownies, if you like.
- Bake for 35-45 minutes, until cookies are golden brown and brownies are set in the middle (baking time varies based on your oven, and your preferred brownie doneness).
- Let brownies cool completely for a few hours at room temperature, or for about 30 minutes in the fridge, before slicing.