These chocolate chip cookie brownies are a beautiful little contradiction. Crispy on the edges, gooey in the center—just how life should be. I bake these whenever I can’t decide between a brownie and a cookie. Spoiler: I never actually decide. I make both… in one pan. You’ll get the best of both dessert worlds—classic chocolate chip cookie dough on top of a rich, fudgy brownie base. It smells like every cozy childhood memory and tastes like you somehow did something right today. It’s easy, it’s indulgent, and it’s the perfect answer to your late-night sweet craving. Great for potlucks, birthdays, or those ‘I just need chocolate now’ moments. This recipe checks all the dessert boxes and then some. Trust me—you’ll want seconds.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Chip Cookie Brownies Recipe
- 3) Ingredients for Chocolate Chip Cookie Brownies
- 4) How to Make Chocolate Chip Cookie Brownies
- 5) Tips for Making Chocolate Chip Cookie Brownies
- 6) Making Chocolate Chip Cookie Brownies Ahead of Time
- 7) Storing Leftover Chocolate Chip Cookie Brownies
- 8) Try these Desserts next!
- 9) Chocolate Chip Cookie Brownies Recipe
- 10) Nutrition
1) Key Takeaways
- Perfect blend of fudgy brownies and gooey cookies
- Ready in under an hour
- Uses simple pantry ingredients
- Great for birthdays, holidays, or sweet cravings
2) Easy Chocolate Chip Cookie Brownies Recipe
When I say this is one of those sweet easy recipes you’ll fall in love with, I mean it. This dessert starts with classic brownie batter and gets a generous layer of chocolate chip cookie dough on top. The result is rich, chewy, and frankly kind of irresistible. My kids fight over the corners, and I always sneak the gooey middle when no one’s looking.
I started making this combo after one too many nights where I stood in the kitchen, asking myself: cookie or brownie? Then I thought, “Why not both?” This recipe brings two iconic treats into one dish that smells like a bakery and cuts like magic. If you’ve never layered desserts like this before, you’re in for a win.
It belongs in every list of easy baking recipes, and it’s a total crowd-pleaser at parties. Plus, it’s a great way to use up chocolate chips that are somehow always in your pantry. Whether you’re baking for friends or just for yourself, this one delivers. Twice.
3) Ingredients for Chocolate Chip Cookie Brownies
Unsalted Butter: Melted butter gives this dessert its rich, soft texture. Use the real stuff for best flavor, not margarine.
Granulated Sugar: This gives that subtle crispness on top and balances the cocoa perfectly.
Brown Sugar: Adds that warm, molasses note that makes the cookie dough soft and chewy.
Large Eggs: Eggs hold everything together and help create structure in the batter. Room temperature eggs blend more easily.
Vanilla Extract: A splash of vanilla boosts all the chocolate flavor and brings everything together in the background.
All-Purpose Flour: Keeps things tender but still sturdy enough to hold both layers without sinking.
Baking Soda: This is your leavening buddy that makes the cookie layer rise just a touch while staying chewy.
Salt: Brings out the sweetness and deepens the chocolate taste without making it salty.
Semisweet Chocolate Chips: Stir them into the cookie dough and you’ll get melty chocolate in every bite.
Unsweetened Cocoa Powder: The base of the brownie layer—it gives that deep, rich chocolate flavor that makes it unforgettable.
Chocolate Chunks: Toss a few on top before baking. It looks great and adds another layer of indulgence.
4) How to Make Chocolate Chip Cookie Brownies
Step 1: Preheat your oven to 350°F. Line a 9×13 baking pan with parchment. Let the ends hang over the edge so you can lift the brownies out later.
Step 2: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. The texture should look thick and glossy.
Step 3: Crack in the eggs and pour in the vanilla extract. Mix well until everything is nicely combined.
Step 4: Add the flour, baking soda, salt, and cocoa powder. Stir until it’s just mixed—don’t overwork it. You want it dense and fudgy, not tough.
Step 5: Fold in the chocolate chips. The batter will be thick, and it should smell like you’re doing something amazing already.
Step 6: Spread the brownie batter into the prepared pan, smoothing the top with a spatula. Drop spoonfuls of extra dough over it if you’re layering.
Step 7: Bake for 28 to 32 minutes, or until a toothpick stuck in the center comes out with just a few moist crumbs.
Step 8: Let the whole thing cool before cutting—if you can wait. Or don’t. I won’t tell anyone.
5) Tips for Making Chocolate Chip Cookie Brownies
Don’t overbake. It’s better to pull these out when they still look a little soft in the middle. They keep baking in the pan and stay nice and gooey.
If you’re short on time, use store-bought cookie dough on top of the brownie batter. It still works beautifully and saves you mixing a second dough.
To get cleaner cuts, chill the pan in the fridge before slicing. Use a hot knife and wipe it clean between slices. You’ll thank yourself later.
6) Making Chocolate Chip Cookie Brownies Ahead of Time
This dessert holds up well overnight. Bake it the day before, let it cool completely, then cover it tightly with foil or plastic wrap. The flavors deepen, and it gets even fudgier by the next day.
If you’re bringing these to a party, you can even slice them in advance and layer them between parchment in a tin. They travel surprisingly well and don’t crumble like some other baked goods.
Bonus: You can freeze the whole slab. Wrap it tight, and it’ll last up to two months. Just thaw at room temp and you’re back in brownie business.
7) Storing Leftover Chocolate Chip Cookie Brownies
Keep leftovers in an airtight container at room temperature for 3 to 5 days. They rarely make it past day two in my house, but technically they’ll last longer.
If you want that warm, fresh-from-the-oven feeling, microwave a square for 10 to 15 seconds. Add a scoop of ice cream if you’re feeling wild.
You can freeze leftovers, too. Just wrap each bar and store them in a freezer bag. They thaw in about an hour—or less if you’re impatient like me.
8) Try these Desserts next!
9) Chocolate Chip Cookie Brownies Recipe
Chocolate Chip Cookie Brownies – Sweet Easy Recipes That’ll Win Everyone Over
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chocolate chunks or extra chips for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- In a large bowl, whisk melted butter with both sugars until well combined.
- Add eggs and vanilla. Mix until smooth.
- Stir in flour, baking soda, salt, and cocoa powder until just combined.
- Fold in chocolate chips. The dough will be thick and sticky—worth it.
- Spread the dough into the pan. Top with extra chocolate chunks if you’re feeling bold.
- Bake for 28–32 minutes until the top is golden and a toothpick comes out with just a few moist crumbs.
- Cool before cutting… or don’t. No judgment here.
10) Nutrition
Serving Size: 1 bar | Calories: 290 | Sugar: 24 g | Sodium: 110 mg | Fat: 16 g | Saturated Fat: 9 g | Carbohydrates: 35 g | Fiber: 2 g | Protein: 3 g | Cholesterol: 35 mg
Leave a Comment