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+ servings

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!


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
  • cup all-purpose flour (210 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • 1 cup bittersweet or semi-sweet chocolate chips

Brownie Batter

  • 1 cup butter (2 sticks, 226 grams)
  • 1 cup bittersweet or semi-sweet chocolate chips (170 grams)
  • cup granulated sugar (300 grams)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 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.


Calories: 334kcal, Carbohydrates: 36g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 217mg, Potassium: 134mg, Fiber: 1g, Sugar: 27g, Vitamin A: 472IU, Calcium: 31mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.