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functional image cookie brownies with chocolate chip cookie dough cut into squares
Heather Wolf

Chocolate Chip Cookie Brownies

5 from 19 votes
Double down on dessert with this two-in-one recipe for Chocolate Chip Cookie Brownies. Half chocolate chip cookie and half chocolate fudge brownie, this brookie hybrid is a must-try flavor mashup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Brownies and Blondies
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Cookie Brownies
  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract pure
  • 2 large eggs room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour unbleached
  • 1/4 tsp sea salt fine
Chocolate Chip Cookies
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure
  • 1 1/4 cup all-purpose flour unbleached
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt fine
  • 1 cup chocolate chips

Equipment

  • 9 x 13 metal baking pan

Method
 

Brownies
  1. Preheat oven to 350 degrees. Line a 9 x 13 metal baking pan with aluminum foil and set aside.
  2. In a large bowl, whisk together butter and both sugars until combined.
  3. Add vanilla and eggs then whisk vigorously until smooth.
  4. In a separate bowl, sift together cocoa powder, flour and salt.
  5. Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
  6. Pour brownie batter into prepared baking pan and smooth with a spatula until even. Set aside.
Chocolate Chip Cookies
  1. Beat butter and both sugars with an electric mixer until creamed, approximately 4 minutes.
  2. Add egg and vanilla then beat until incorporated. Scrape down the side of the bowl with a spatula as needed until combined. Set aside.
  3. In a separate bowl, sift together flour, baking soda and salt.
  4. Add dry ingredients to wet then stir with a wooden spoon until mostly combined and flour is still visible. Add chocolate chips and continue stirring until just combined. Take care to avoid overmixing.
  5. Drop cookie dough by the spoonful onto brownie batter and gently flatten with your fingers.
  6. Bake for 30 minutes or until a tester inserted into the center comes out with a few moist crumbs.
  7. Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approximately 1 hour.
  8. Gently remove aluminum foil then cut brownies into squares and serve.
  9. Store cookie brownies in an airtight container at room temperature up to 5 days.