Chocolate Chip Cookie Brownies Recipe: Ultimate Gooey Dessert

Chocolate Chip Cookie Brownies Recipe – a phrase that, for many, conjures images of pure dessert bliss. I am absolutely thrilled to share with you today the ultimate guide to creating a treat that perfectly marries two of the most beloved baked goods in culinary history. Imagine sinking your teeth into the rich, fudgy density of a perfectly baked brownie, immediately followed by the comforting chewiness and distinct chocolate chip-studded texture of a classic cookie. This isn’t just a dessert; it’s a testament to the ingenious creativity of home bakers who dared to combine the best of both worlds, resulting in an irresistible culinary masterpiece.

While the individual histories of the chocolate chip cookie and the brownie are well-documented – the cookie famously invented by Ruth Graves Wakefield of the Toll House Inn in the 1930s, and the brownie emerging in the late 19th or early 20th century – their magnificent union is a more recent, joyful innovation. This hybrid dessert, often affectionately called a “brookie,” has swiftly captured hearts across generations, becoming a staple at potlucks, family gatherings, and quiet nights in. People adore this dish not only for its unparalleled taste profile, blending deep cocoa notes with sweet vanilla and melty chocolate chips, but also for its fascinating textural contrast. It offers the satisfying chew of a cookie with the decadent, melt-in-your-mouth experience of a brownie, all in one glorious bite. Mastering this Chocolate Chip Cookie Brownies Recipe will undoubtedly make you the hero of any occasion, delivering an indulgent experience that is both familiar and excitingly new.

this Recipe

Ingredients:

Creating the perfect batch of Chocolate Chip Cookie Brownies is a delightful two-part process, requiring distinct ingredients for each sumptuous layer. Here’s everything you’ll need to gather:

For the Fudgy Brownie Layer:

• 1 cup (226g) Unsalted Butter: I always use unsalted so I can control the salt content myself. You’ll melt this down, so cold or room temperature is fine to start.
• 8 ounces (226g) High-Quality Dark Chocolate: This is crucial for a rich, deep chocolate flavor. I recommend using a good quality bar, chopped into small pieces, or high-quality chocolate chips (around 60-70% cacao). Avoid using chocolate melts or confectionery coating.
• 1 ½ cups (300g) Granulated Sugar: This provides the classic sweetness and helps create that wonderful shiny, crackly top on your brownies.
• ½ cup (100g) Light Brown Sugar, packed: The molasses in brown sugar adds moisture, chewiness, and a subtle caramel note that complements the dark chocolate beautifully.
• 4 Large Eggs: These are essential for structure and richness. Make sure they are at room temperature for better emulsion and a smoother batter.
• 1 tablespoon Pure Vanilla Extract: Don’t skimp on the vanilla! It enhances all the other flavors and adds warmth.
• 1 cup (120g) All-Purpose Flour: Just enough to bind everything together without making the brownies cakey. We want fudgy, not fluffy!
• ½ cup (45g) Unsweetened Cocoa Powder: This doubles down on the chocolate flavor, giving the brownies an even darker, more intense profile. Dutch-processed is great for a deep color and less acidity.
• ½ teaspoon Salt: A little salt goes a long way in balancing the sweetness and intensifying the chocolate.
• ½ cup (85g) Semi-Sweet Chocolate Chips (optional): For an extra burst of molten chocolate goodness within the brownie layer. I often throw these in for good measure!

For the Chewy Chocolate Chip Cookie Layer:

• 1 cup (226g) Unsalted Butter, softened: Room temperature butter is key here for proper creaming. If it’s too cold, it won’t combine well with the sugars; too warm, and your cookies might spread too much.
• ¾ cup (150g) Granulated Sugar: For sweetness and crisp edges.
• ¾ cup (150g) Light Brown Sugar, packed: Again, this brings moisture and chewiness, giving us that classic soft-centered chocolate chip cookie texture.
• 2 Large Eggs: Also at room temperature, helping to bind the dough and add richness.
• 2 teaspoons Pure Vanilla Extract: A generous amount for that iconic cookie flavor.
• 2 ¼ cups (270g) All-Purpose Flour: The backbone of our cookie dough. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
• 1 teaspoon Baking Soda: This leavening agent helps the cookies rise slightly and contributes to their tender texture.
• 1 teaspoon Salt: Essential for balancing the sweetness and enhancing the chocolate and vanilla notes.
• 1 ½ cups (255g) Chocolate Chips: I love using a mix of semi-sweet and milk chocolate chips for varied flavor and texture, but use your favorite! Dark chocolate chunks also work beautifully here.

Before you begin, make sure your oven rack is in the middle position and preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the exposed pan edges or the parchment itself if desired.

Preparing the Fudgy Brownie Layer:

Let’s get started on the foundation of our incredible Chocolate Chip Cookie Brownies Recipe! This brownie layer is designed to be incredibly fudgy, dense, and intensely chocolatey – the perfect contrast to the chewy cookie on top.

1. Melt the Chocolate and Butter: In a large, microwave-safe bowl, combine your 1 cup (226g) unsalted butter and 8 ounces (226g) chopped dark chocolate. Microwave in 30-second intervals, stirring well after each, until the mixture is completely smooth and glossy. This usually takes about 1.5 to 2 minutes. Alternatively, you can do this over a double boiler, gently melting the chocolate and butter without scorching. Be patient and stir thoroughly; residual heat will continue to melt the chocolate. Let this mixture cool slightly for about 5-10 minutes. It shouldn’t be piping hot when you add the sugars.
2. Whisk in Sugars: To the slightly cooled chocolate mixture, add the 1 ½ cups (300g) granulated sugar and ½ cup (100g) light brown sugar. Whisk vigorously for about 1-2 minutes until the sugars are well incorporated and the mixture looks smooth and shiny. This vigorous whisking is a key step that helps create that beautiful crackly top on your brownies.
3. Add Eggs and Vanilla: One at a time, crack in your 4 large eggs, whisking thoroughly after each addition until fully combined. It’s important to incorporate each egg fully before adding the next. Finally, stir in the 1 tablespoon of pure vanilla extract. At this stage, your mixture should be thick, glossy, and beautifully emulsified.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the 1 cup (120g) all-purpose flour, ½ cup (45g) unsweetened cocoa powder, and ½ teaspoon salt. Ensure there are no lumps in the cocoa powder.
5. Fold Wet and Dry: Gradually add the dry ingredients to the wet chocolate mixture. Using a rubber spatula, fold gently until just combined. Do not overmix! Overmixing develops the gluten in the flour, which can lead to tough, cakey brownies, and we are aiming for ultimate fudginess. A few streaks of flour are acceptable; they will disappear during baking. If using, gently fold in the ½ cup (85g) semi-sweet chocolate chips now.
6. Pour into Pan: Pour the rich brownie batter into your prepared 9×13-inch baking pan. Spread it evenly using your spatula, making sure it reaches all the corners. Give the pan a gentle tap on the counter to release any air bubbles. Set this aside while we prepare the cookie layer.

Crafting the Chewy Chocolate Chip Cookie Layer:

Now for the star component of our Chocolate Chip Cookie Brownies Recipe – the glorious cookie dough! This layer is designed to be perfectly chewy, buttery, and packed with chocolate chips, providing a wonderful textural and flavor contrast to the dense brownie below.

1. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the 1 cup (226g) softened unsalted butter on medium speed until creamy, about 1 minute. Add the ¾ cup (150g) granulated sugar and ¾ cup (150g) packed light brown sugar. Beat on medium-high speed for 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is light, fluffy, and pale in color. This creaming process is vital for achieving a tender, chewy cookie texture.
2. Incorporate Eggs and Vanilla: Beat in the 2 large room temperature eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the 2 teaspoons of pure vanilla extract. Continue to beat until the mixture is smooth and well combined.
3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the 2 ¼ cups (270g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Make sure these are well mixed so the leavening is evenly distributed.
4. Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a dough forms and no streaks of flour remain. Again, avoid overmixing to keep the cookies tender.
5. Fold in Chocolate Chips: Remove the bowl from the mixer and, using a rubber spatula or a sturdy spoon, gently fold in the 1 ½ cups (255g) chocolate chips. Distribute them evenly throughout the dough. You want a good amount of chocolate in every bite!

Assembling and Baking Your Chocolate Chip Cookie Brownies:

This is where the magic truly happens! Combining these two incredible batters creates an irresistible dessert. Proper baking is key to achieving that perfect fudgy brownie and chewy cookie texture in one magnificent bar.

1. Layer the Cookie Dough: Now for the slightly tricky but totally worth it part. Take spoonfuls of the prepared chocolate chip cookie dough and drop them evenly over the brownie batter in the pan. Don’t worry about covering every inch perfectly yet; the dough is quite thick.
2. Spread Evenly: Once you have dollops of cookie dough distributed, gently press and spread the cookie dough out with your hands (lightly floured if it’s too sticky) or with the back of a lightly greased spoon or spatula. Work carefully to spread it into an even layer over the brownie batter, trying not to disturb the brownie layer too much underneath. It’s okay if it doesn’t look absolutely perfect; it will melt and spread beautifully in the oven.
3. Optional Finishing Touch: For an extra aesthetically pleasing top, sprinkle a few extra chocolate chips or flaky sea salt over the cookie layer before baking. This makes them look even more professional and adds a delightful textural pop!
4. Bake to Perfection: Place the baking pan in your preheated 350°F (175°C) oven. Bake for approximately 40-50 minutes. The exact baking time can vary depending on your oven, so keep an eye on them.

   How to Tell When They’re Done:

   The brownies are ready when the cookie layer is golden brown around the edges and set in the center. A wooden skewer or toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. If it comes out clean, you’ve likely overbaked them, and they might be less fudgy. The brownie layer needs to set, but we don’t want to dry it out. The edges will be firm, and the center will still look a little soft, which is perfect for fudgy brownies!

5. Cool Completely (This is CRUCIAL!): Once baked, remove the pan from the oven and place it on a wire rack to cool completely. I mean completely cool, ideally for at least 2-3 hours, or even better, refrigerate for an hour once they are room temperature. This cooling period allows the brownies to set up fully, preventing them from falling apart when cut and ensuring that ultimate fudgy texture. Resist the urge to cut into them warm, as tempting as it may be! They will be a gooey mess.
6. Cut and Serve: Once completely cooled, use the parchment paper overhang to lift the entire slab of Chocolate Chip Cookie Brownies out of the pan and onto a cutting board. Using a large, sharp knife (wiping the blade clean between cuts for the cleanest edges), cut them into squares or bars of your desired size. I usually go for 12-16 generous squares.

   Pro Tip for Clean Cuts:

   For extra-clean cuts, place the cooled brownies in the refrigerator for 30 minutes before slicing. A warm knife (run under hot water and wiped dry) can also make a big difference.

Storing Your Delicious Chocolate Chip Cookie Brownies:

These glorious bars are best enjoyed within 3-4 days. Store them in an airtight container at room temperature. If you want to extend their life, you can store them in the refrigerator for up to a week. For longer storage, individual bars can be wrapped tightly in plastic wrap and then foil, and frozen for up to 3 months. Just thaw them at room temperature before serving for a delightful treat anytime!

Enjoy every single bite of your homemade Chocolate Chip Cookie Brownies Recipe! They’re truly a crowd-pleaser and worth every step of the effort.

Conclusion:

Okay, friends, if there’s one dessert I genuinely implore you to try, it’s this magnificent creation we’ve just discussed. I can’t stress enough how truly special and utterly irresistible these bars are. Imagine the chewy, delightful bite of a classic chocolate chip cookie, perfectly balanced with the rich, fudgy intensity of a gourmet brownie. It’s not just a dessert; it’s an experience, a symphony of textures and flavors that will undoubtedly become a new favorite in your baking repertoire. I mean, why choose between two of the world’s most beloved treats when you can have them both in one glorious, indulgent square? This isn’t just about making a dessert; it’s about crafting a moment of pure bliss, a guaranteed crowd-pleaser that delivers on every single promise of deliciousness. Every single time I make these, they disappear faster than I can say “second helping.” The combination of the slightly crispy cookie layer giving way to that dense, gooey brownie bottom is simply divine, creating a dynamic contrast that keeps you coming back for more.

What makes this particular fusion so extraordinary is how seamlessly the two distinct identities merge without losing their individual charm. You get the comforting familiarity of a homemade cookie, studded with melting chocolate chips, married to the deep, cocoa-rich satisfaction of a decadent brownie. It’s a genius pairing that eliminates the need for difficult choices and elevates your dessert game to an entirely new level. Trust me, the sheer joy of biting into one of these is unparalleled. It’s the perfect treat for any occasion, from a casual family night to a celebratory gathering, always eliciting smiles and compliments. You’ll find yourself craving that unique interplay of crisp and chew, sweet and rich, long after the last crumb is gone. This dessert truly embodies the best of both worlds, offering a comforting familiarity alongside an exciting new twist.

Now, let’s talk about how to best enjoy these wonders. While they are absolutely phenomenal straight from the pan, still slightly warm and gooey, there are so many ways to elevate the experience. For an ultimate indulgence, serve a warm square with a generous scoop of vanilla bean ice cream, allowing the ice cream to melt slightly into the warm chocolate. A drizzle of homemade caramel sauce or a sprinkle of flaky sea salt can take it even further, adding layers of complexity. They’re also fantastic when completely cooled, offering a firmer, yet still incredibly fudgy texture that pairs beautifully with a tall glass of cold milk or a robust cup of coffee for an afternoon pick-me-up. Think about slicing them into smaller, bite-sized squares for a dessert platter, perfect for sharing at a party, or cutting them into larger, more substantial servings for a truly decadent individual treat. They even make a wonderful, heartfelt gift when wrapped individually in parchment paper and tied with a pretty ribbon, showing someone you care with a homemade touch.

And oh, the possibilities for variations! This recipe is a fantastic canvas for your creativity. Want to make them even richer? Use a mix of dark and milk chocolate chips in the cookie layer, or even white chocolate chips for a different flavor profile. For a delightful nutty crunch, fold in chopped walnuts, pecans, or even macadamia nuts into either the cookie dough or the brownie batter. A sprinkle of flaky sea salt over the top before baking will enhance all the chocolatey goodness and add a delightful contrast that brightens the flavors. You could also swirl in a spoonful of peanut butter, almond butter, or hazelnut spread into the brownie batter for an extra layer of creamy, nutty flavor. How about adding a hint of espresso powder to the brownie mix to deepen the chocolate notes without making it taste like coffee? For a festive touch, mix in some crushed candy canes during the holidays, or mini marshmallows for a s’mores-inspired twist that will surely delight. Don’t be afraid to experiment with different extracts too; a touch of almond, peppermint, or even orange zest could transform these into something entirely new and exciting. The beauty of this dessert lies in its versatility and how easily it adapts to your personal preferences and whatever delicious additions you might have on hand, ensuring it never gets boring.

So, my dear baking enthusiasts, I sincerely hope I’ve convinced you to give this phenomenal dessert a try. It truly is a game-changer, promising unparalleled satisfaction. There’s an immense joy that comes from pulling a pan of these beauties from the oven, filling your kitchen with an aroma that promises pure deliciousness. I promise you, the effort is minimal compared to the incredible reward you’ll receive. Don’t hesitate to dive into making this Chocolate Chip Cookie Brownies Recipe. It’s an adventure for your taste buds, and I guarantee it will become a cherished staple in your home, frequently requested by family and friends. Once you’ve baked your own batch, I would absolutely love to hear about your experience! What variations did you try? Did you serve them warm with ice cream or cold with coffee? Share your photos, your triumphs, and even your “oops” moments – we all have them! Tag me on social media or leave a comment below with your thoughts and any creative twists you added. Your feedback and shared experiences are what make this baking community so wonderful and inspiring. Happy baking, everyone!

Chocolate Chip Cookie Brownies Recipe: Ultimate Gooey Dessert

Experience pure dessert bliss with this Chocolate Chip Cookie Brownies Recipe. A perfect marriage of rich, fudgy brownie density and the comforting chewiness of a classic chocolate chip cookie, this hybrid dessert (often called a “brookie”) offers an unparalleled taste and textural contrast that will make you the hero of any occasion. This guide provides the ultimate steps to master this irresistible culinary masterpiece.

Prep Time
35 Minutes

Cook Time
45 Minutes

Total Time
20 Minutes

Servings
12-16 servings

Ingredients

• For the Fudgy Brownie Layer:
• 1/2 cup unsalted butter
• 8 oz high-quality dark chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• For the Chewy Chocolate Chip Cookie Layer:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 tsp pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups chocolate chips (semi-sweet or mix)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
2. Step 2
   In a microwave-safe bowl, melt 1/2 cup unsalted butter and 8 oz chopped dark chocolate, stirring until smooth. Let cool slightly.
3. Step 3
   Whisk 1 cup granulated sugar and 1/2 cup light brown sugar into the cooled chocolate mixture vigorously until smooth and shiny. Whisk in 2 large eggs one at a time, then 1 tsp pure vanilla extract until glossy.
4. Step 4
   In a separate bowl, whisk 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/4 tsp salt. Gradually fold dry ingredients into the wet mixture until just combined (do not overmix). Pour batter into the prepared pan and spread evenly.
5. Step 5
   In a large mixing bowl, beat 1/2 cup softened unsalted butter until creamy. Add 1/2 cup granulated sugar and 1/2 cup light brown sugar; beat until light and fluffy.
6. Step 6
   Beat in 1 large room temperature egg, then 1 tsp pure vanilla extract until smooth.
7. Step 7
   In a separate bowl, whisk 1 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Gradually add dry ingredients to wet mixture on low speed until just combined. Fold in 1 1/2 cups chocolate chips.
8. Step 8
   Drop spoonfuls of cookie dough over the brownie batter and gently spread into an even layer. Bake for 40-50 minutes, until the cookie layer is golden brown and a skewer inserted comes out with moist crumbs (not wet batter).
9. Step 9
   Remove from oven and cool completely on a wire rack for at least 2-3 hours. This is crucial for setting. Lift from pan using parchment overhang, cut into squares, and serve. For cleaner cuts, chill before slicing and use a warm knife.
10. Step 10
    Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. Freeze individual wrapped bars for up to 3 months.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.