why make this recipe
Chocolate Chip Cookie Brownies are the perfect treat for anyone who loves both brownies and chocolate chip cookies. This recipe combines the rich, fudgy texture of brownies with the delightful chewiness of chocolate chip cookies. It’s a two-in-one dessert that is sure to impress your family and friends. Whether you are hosting a gathering or just wanting a sweet snack, these brownies will satisfy your cravings!
how to make Chocolate Chip Cookie Brownies
Ingredients:
Brownie Batter:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (65g) all-purpose flour, spooned and leveled
- 1/2 cup (40g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 3.5 oz (100g) 70% cocoa chocolate bar (I used Lindt), chopped
Cookie Dough:
- 6 tablespoons (90g) unsalted butter
- 1/3 cup (67g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (130g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (130g) semi-sweet chocolate chips, plus more for sprinkling on top
- Flaky sea salt (optional – for topping)
Directions:
Make the Brownie Batter:
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, melt the unsalted butter. Add dark brown sugar and granulated sugar. Mix until smooth.
- Add the eggs and vanilla extract. Stir until well combined.
- Sift in the flour, cocoa powder, and salt. Fold everything together gently.
- Finally, mix in the chopped chocolate.
Make the Cookie Dough:
- In another bowl, cream together the unsalted butter, dark brown sugar, and granulated sugar.
- Add the egg and vanilla extract. Mix until smooth.
- Stir in the flour, cornstarch, baking soda, and salt.
- Fold in the semi-sweet chocolate chips and set aside.
Combine:
- Spread the brownie batter evenly in the prepared baking pan.
- Drop spoonfuls of the cookie dough over the brownie batter. Use a knife to swirl lightly if desired.
- Bake in the oven for about 25-30 minutes.
how to serve Chocolate Chip Cookie Brownies
Let the brownies cool in the pan for a bit, then cut them into squares. You can serve them warm, on their own, or with a scoop of vanilla ice cream for an extra treat.
how to store Chocolate Chip Cookie Brownies
Store the brownies in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them to prolong freshness. If you want to keep them longer, freeze the brownies in an airtight container for up to three months.
tips to make Chocolate Chip Cookie Brownies
- Make sure your butter is softened to room temperature for both the brownie and cookie layers for easy mixing.
- Be careful not to overmix the batter; a few lumps are okay.
- Keep an eye on the baking time, as oven temperatures can vary. You want a slightly underbaked texture for extra fudginess.
variation
You can add nuts, like walnuts or pecans, to either layer if you enjoy some crunch in your brownies.
FAQs
Q: Can I use milk chocolate instead of semi-sweet chocolate chips?
A: Yes, you can use milk chocolate chips for a sweeter flavor.
Q: How do I know when my brownies are done?
A: Insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter.
Q: Can I make this recipe gluten-free?
A: Yes! Substitute regular flour with a gluten-free all-purpose flour blend to make it gluten-free.
Chocolate Chip Cookie Brownies
Ingredients
Brownie Batter
- 1/2 cup unsalted butter melted
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3.5 oz 70% cocoa chocolate bar chopped (I used Lindt)
Cookie Dough
- 6 tablespoons unsalted butter
- 1/3 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips plus more for sprinkling on top
- Flaky sea salt optional - for topping
Instructions
Make the Brownie Batter
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, melt the unsalted butter. Add dark brown sugar and granulated sugar; mix until smooth.
- Add the eggs and vanilla extract; stir until well combined.
- Sift in the flour, cocoa powder, and salt; fold everything together gently.
- Finally, mix in the chopped chocolate.
Make the Cookie Dough
- In another bowl, cream together the unsalted butter, dark brown sugar, and granulated sugar.
- Add the egg and vanilla extract; mix until smooth.
- Stir in the flour, cornstarch, baking soda, and salt.
- Fold in the semi-sweet chocolate chips and set aside.
Combine and Bake
- Spread the brownie batter evenly in the prepared baking pan.
- Drop spoonfuls of the cookie dough over the brownie batter; use a knife to swirl lightly if desired.
- Bake in the oven for about 25-30 minutes.