Chocolate Chip Cookie Brownies Recipe

Let’s talk about a heavenly treat that merges two of our favorite desserts into one epic creation: chocolate chip cookie brownies. Get ready, because this recipe is about to up your dessert game in a big way!

I adore crafting confections that bring together the finest aspects of two worlds, such as my Brownies with Chocolate Chip Cookie Tops. Using a browned butter base, gobs of sugar (both granulated and brown), and more vanilla extract than you would think to use in a typical dessert recipe, I whip up a fudgy brownie batter.

That batter gets layered just beneath a cookie that puffs and then flattens as it bakes. The cookie contains chocolate chips, of course.

Ingredients

• Unsalted Butter: Adds richness and moisture; high in fats.
• Granulated Sugar: Sweetens and provides structure; high in carbohydrates.
• Brown Sugar: Adds moisture with a caramel note; retains softness.
• Vanilla Extract: Enhances flavor with aromatic sweetness.
• Eggs: Binds ingredients; adds structure and richness.
• All-Purpose Flour: Provides structure and texture; source of carbohydrates.
• Cocoa Powder: Adds rich chocolate flavor; contains antioxidants.
• Chocolate Chips: Adds chocolate bursts; contributes sweetness and texture.

Ingredient Quantities

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup unsalted butter, softened (for cookie layer)
• 1/2 cup granulated sugar (for cookie layer)
• 1/4 cup packed brown sugar (for cookie layer)
• 1 teaspoon vanilla extract (for cookie layer)
• 1 large egg (for cookie layer)
• 1 1/4 cups all-purpose flour (for cookie layer)
• 1/2 teaspoon baking soda (for cookie layer)
• 1/4 teaspoon salt (for cookie layer)
• 1 cup chocolate chips (for cookie layer)

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up while you prepare the dish. Next, get out a 9×13 inch baking dish, and line it with parchment paper. You can either use one long strip of parchment that goes up and over the sides of the dish or two pieces that create a cross in the dish.

2. In an extensive mixing bowl, combine 1 cup of melted unsalted butter, 1 cup of granulated sugar, 1 cup of tightly packed brown sugar, and 1 tablespoon of vanilla extract. Whisk them together until light and fluffy. Mix in 3 large eggs, one at a time.

3. In a separate bowl, sift together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Slowly add the dry ingredients to the wet mixture, combining gently until the batter is formed. Stir in 1 cup of semi-sweet chocolate chips.

4. Place the brownie batter in the baking dish that you prepared earlier. Spread it so that it is even throughout the dish. Leave it there.

5. To prepare the cookie layer, take a fresh bowl and in it beat 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, 1/4 cup of packed brown sugar, and 1 teaspoon of vanilla extract together until the mixture is smooth and creamy.

6. Incorporate 1 large egg into the mixture and beat until fully mixed in.

7. In a different bowl, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk these key dry ingredients together. Slowly and carefully, add the combined dry ingredients into the wet ingredients of the main mixing bowl. Once everything is thoroughly combined, fold in 1 cup of chocolate chips.

8. Spoon rounded tablespoonfuls of the cookie dough over the brownie batter in the pan. Spread the cookie dough as evenly as possible to completely cover the layer of brownie batter.

9. Place in the preheated oven and cook for 25-30 minutes. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter.

10. Let the Chocolate Chip Cookie Brownies cool completely in the pan on a wire rack before cutting them into squares. Serve and Enjoy!

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl (2)
6. Whisk
7. Sifter
8. Spoon or spatula
9. Measuring cups
10. Measuring spoons
11. Wire rack
12. Toothpick

FAQ

• Q: Can I use salted butter instead of unsalted butter?A: Yes, you can use salted butter. Just reduce the extra salt by half.
• Q: Can I substitute the eggs in the recipe?A: Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg as an alternative.
• Q: What type of chocolate chips should I use?A: It is better to use semi-sweet chocolate chips. However, you can also try using milk or dark chocolate chips for a different taste.
• Q: Can I make this recipe gluten-free?A: Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Q: Should the brownies cool before adding the cookie layer?A: No, the brownie batter is not a base for the cookie layer. The cookie layer is added directly on top of the brownie batter before baking.
• Q: Can I freeze these Chocolate Chip Cookie Brownies?Yes, they can be frozen in an airtight container for up to 3 months.
• Q: How do I know when the brownies are done?The top should be just firm, and a toothpick poked into the middle should come out with some damp crumbs.

Chocolate Chip Cookie Brownies Recipe Substitutions and Variations

For butter that has no salt: You can replace it with the same amount of butter that has salt in it, but think about using half as much salt in the recipe.
For granulated sugar: Substitute with an equal amount of coconut sugar or raw sugar for a slightly different flavor.
To replace unsweetened cocoa powder: Use three tablespoons of melted dark chocolate for each tablespoon of cocoa powder. Slightly reduce the amount of fat in the recipe.
To replace one egg in a recipe, use one of the following options:

1. 1/4 cup unsweetened applesauce

2. A flaxseed egg made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water.
For chocolate chips: Substituting with equal amounts of chopped dark chocolate or chunks of your favorite chocolate bar works well.

Pro Tips

1. Room Temperature Ingredients Ensure that the butter for both the brownie and cookie layers is at room temperature before you start. This helps achieve a smooth, homogenous mixture and ensures even baking.

2. Chill the Cookies If you have time, chilling the cookie dough slightly before spreading it over the brownie layer can prevent the cookies from spreading too much during baking, leading to a thicker, more distinct cookie layer.

3. Precise Layering Use an offset spatula or the back of a spoon to gently spread the cookie dough evenly over the brownie batter. This will ensure an even bake and defined layers in each square.

4. Doneness Test Because this recipe combines two types of batters, checking early and often is crucial to avoid overbaking. When you test with a toothpick, look for just a few crumbs clinging to it, indicating a perfectly baked brownie-cookie combo.

5. Cutting Clean Slices For cleaner cuts, allow the dessert to cool completely and refrigerate briefly before slicing. Use a sharp knife, wiping it clean between cuts to maintain the neatness of each piece.