Why choose between chocolate chip cookies and brownies when you can have both at the same time? These Chocolate Chip Cookie Brownies are insanely delicious and irresistible with a layer of soft gooey chocolate chip cookie dough over rich and fudgy dark chocolate brownie. It combines two of my most popular recipes and each bite is pure bliss. I love to enjoy them slightly warm while the chocolate is melted and gooey, as well as cold straight from the fridge when it is dense and ultra fudgy. The cookie dough on top bakes up similar to my Bakery Style Chocolate Chip Cookies with a deep, rich brown crust that is flavorful and crisp while the inside is chewy and a bit gooey. If you love brownies as much as I do, check out my Better Than Box Mix Brownies Recipe and my thick Best Homemade Brownie recipe. Also, don't miss out on my most popular Bakery-Style Chocolate Chip Cookies.
WHY THIS RECIPE WORKS
- Easy to make - this is a super easy brownie recipe combined with a simple small batch chocolate chip cookie recipe that makes the perfect amount for a standard brownie pan.
- Simple ingredients - you only need a few basic ingredients. This whole recipe only needs two eggs because you'll use only one yolk for the cookie dough, then add the egg white plus one whole egg to the brownie batter. It's efficient and economical!
- No mixer - you can make this recipe with just a bowl and a whisk! You don't even need a mixer.
- Fudgy chocolate brownies - the brownies have a fudgy moist texture and stays that way for days without drying out when stored properly. These are not cakey at all!
- Rich chocolate flavor - expect an intense chocolate taste thanks to bittersweet chocolate and not a lot of flour.
- Crispy and gooey chocolate chip cookies - you get two textures of cookie in this recipe with super soft and gooey cookie dough beneath a crisp, golden and caramelized crust on top.
INGREDIENTS FOR CHOCOLATE CHIP COOKIE BROWNIES
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- All purpose flour - regular all-purpose flour is perfect to make fudgy brownies and chewy cookies. I only ever use unbleached flour.
- Unsalted butter - butter makes the best brownies and chocolate chip cookies with a rich flavor and chewy texture.
- Pure vanilla extract - vanilla does wonders to enhance the flavor of the chocolate and it is a very important ingredient in chocolate chip cookies. I like this Madagascar Bourbon Vanilla extract.
- Granulated sugar - simple fine white granulated sugar goes in the cookie dough and brownie batter. There is slightly less sugar than my typical brownie recipe to account for the additional sugar in the cookie dough.
- Brown sugar - you can use light brown or dark brown sugar for the cookie dough. I like the added flavor the molasses gives with dark brown sugar. However, if you want the cookie dough to have a lighter color to stand out from the brownie batter, you can use light brown sugar. The flavor will be milder.
- Egg - 1 whole egg and 1 egg white will provide majority of the structure in these brownies. 1 egg yolk is just right to make the small batch of cookie dough, and when combined with a bit of milk it makes the fudgiest cookie layer.
- Milk - just a bit of milk brings the cookie dough together.
- Salt - don't skip the salt as it balances all of the flavors so this recipe isn't too sweet.
- Dark chocolate - anything between 60 and 85% cocoa solids will work. I prefer bittersweet chocolate with 70% cocoa solids or extra dark chocolate for the brownies, and these bittersweet chocolate callets are great for the cookie dough.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE CHOCOLATE CHIP COOKIE BROWNIES
- STEP 1.) First make the cookie dough. Combine butter and sugars. Melt the butter gently in a heatproof bowl the microwave at 50% power for 30-60 seconds or in a small saucepan on the stove top over low heat until it is JUST melted so it is still pale yellow and creamy-looking. Basically, melt it until there is still some solid butter left and then stir it off the heat so the residual heat gently melts the remaining solid butter. It should look thick and creamy. Combine this melted butter with brown sugar, granulated sugar and vanilla in a large bowl and mix to combine. Add egg yolk and milk, then mix it in evenly.
- STEP 2.) Add dry ingredients. Sprinkle in flour, baking soda and salt over the mixture and fold it in so it is evenly incorporated, then fold in chocolate chips.
- STEP 3.) Shape the cookie dough layer. Spread the cookie dough evenly into the base of the parchment-lined pan, pressing it out to the edges leaving about ¼ inch gap. You're using this pan just to shape the cookie dough easily into a square slab. You can place another piece of parchment on top and then use your hand to smooth over it to make a nice even layer. The final shape should be a square that's just less than 8-inches so it fits nicely over top the brownie batter. Place it in the freezer while you make the brownie batter. If you only have one 8-inch pan, then lift it out using the overhanging parchment and transfer it to a tray and place it in the freezer.
- STEP 4.) Make the brownie batter. Melt chocolate. Place chocolate and butter in a large heatproof bowl set over a pot with ½-inch of simmering water. Stir constantly using a rubber spatula until completely melted and smooth. You can also melt it in the microwave in 20 seconds bursts at medium power.
- STEP 5.) Mix in sugar and eggs. Stir in sugar and salt, then mix in the whole egg until evenly incorporated. Add the egg white and whisk until well combined. The batter will tighten up and turn glossy when it is incorporated.
- STEP 6.) Add dry ingredients. Sprinkle the flour over the batter (I recommend sifting it if your flour is lumpy) and fold it in gently. Spread batter evenly into the prepared pan and place it in the fridge to firm up as you preheat the oven for about 20 minutes.
- STEP 7.) Assemble and bake. Remove the pan or tray with the cookie dough from the freezer and peel off the parchment. Remove the pan with the brownie batter from the fridge and lay the cookie dough slab neatly on top of the brownie batter. Sprinkle a few extra chocolate chips on top if desired. Bake for 25-30 minutes until the cookie dough is evenly golden and a skewer inserted into the middle comes out with a few moist sticky brownie crumbs attached (not wet batter). Transfer the pan to a wire rack, sprinkle with flaky sea salt if desired and let cool completely before slicing.
EXPERT BAKING TIPS
- Measure flour accurately. Too much flour leads to a dry brownie and crumbly cookie so be sure to use a scale or use the spoon and sweep method without packing the flour into the measuring cup.
- Mix the eggs with the sugar first to make glossy brownies instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites.
- Do not under-bake. These brownies will take longer than normal to bake since there is a lot of dough/batter in one pan, but be cautious not to over-bake as the edges will dry out and become too hard. A skewer inserted into the brownie portion should come out with a few moist sticky bits attached. If it comes out clean then the brownie portion may be over baked, and if it comes out with wet batter then they are not cooked through yet.
RECIPE FAQ
I use bittersweet chocolate with 70% cocoa solids which makes perfectly chocolaty brownies. Semisweet chocolate will be too sweet when combined with the cookie dough.
This recipe requires melted chocolate for the brownie portion. Melted chocolate gives a fudgier texture because of the cocoa butter content that has a higher melting point. If you're looking for a brownie recipe with cocoa powder only, then check out my Better Than Box Mix Brownies which have a super soft texture.
If brownies turn out dry, then reduce the baking time the next time around to prevent over-baking. These brownies are ready when a skewer inserted into the center where there is brownie batter comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. The cookie dough layer on top should be evenly golden brown.
The number one reason why these brownies can turn out dry is if you over-bake them. Check on them at 25 minutes. Also, take care to measure the flour accurately.
These brownies keep really well at room temperature as long as you store them in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.
These brownies can sink in the middle if you over-beat the eggs and sugar for the brownie batter, if there is too much baking soda in the cookie dough layer, if there is not enough flour or if the batter requires longer baking. When you mix the eggs, you are incorporating a lot of air which will cause the batter to soufflé or puff up in the oven. As the brownies cool, the air bubbles will collapse and they will fall. If you think your oven runs hot, then bake at a slightly lower temperature for a longer time because if the temperature is too hot, the brownies will puff up and over-cook on the edges while the center is still raw.
If you love brownies, check out these recipes!
Triple Chocolate Brownies Fudgy Grain Free Brownies Olive Oil Brownies with Date Fudge Frosting Fudgy Buckeye Brownies Outrageous Fudgy Chocolate Chip Cheesecake Brownies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!More brownie recipes please!
Looking for more brownie recipes? Try these:
Video
Chocolate Chip Cookie Brownies
Ingredients
Chocolate Chip Cookie dough:
- ⅓ cup (75g) unsalted butter, just barely melted
- ½ cup (110g) packed dark brown sugar
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg yolk (reserve the white for the brownie batter)
- 1 tablespoon (15ml) whole milk
- ¾ cup plus 1 tbsp (114g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (56g) dark chocolate chips
- ⅓ cup (56g) mini dark chocolate chips, plus extra for topping
Brownie batter:
- 4 oz (113g) bittersweet chocolate (70% cocoa), coarsely chopped
- ⅓ cup (75g) unsalted butter
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- ⅓ cup plus 1 tbsp (60g) all-purpose flour
NOTE: for best results, use a kitchen scale to weigh the ingredients.
Instructions
- I use two pans for this recipe: 1 for shaping and freezing the cookie dough layer, and another to bake in. If you only have one pan, it is still fine.
- Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips. If you have two 8-inch pans, then line the other one the same way and secure the sides down on the edge of the pan with ¾-inch binder clips (this is the one you will bake in). If you only have one pan for baking, that's ok - you can transfer the cookie dough layer to another tray.
- First make the cookie dough. Melt the butter gently in a heatproof bowl the microwave at 50% power for 30-60 seconds or in a small saucepan on the stove top over low heat until it is JUST melted so it is still pale yellow and creamy-looking. Basically, melt it until there is still some solid butter left and then stir it off the heat so the residual heat gently melts the remaining solid butter. It should look thick and creamy. Combine this melted butter with brown sugar, granulated sugar and vanilla in a large bowl and mix to combine. Add egg yolk and milk, then mix it in evenly.
- Sprinkle in flour, baking soda and salt over the mixture and fold it in so it is evenly incorporated, then fold in chocolate chips.
- Spread the cookie dough evenly into the base of the parchment-lined pan, pressing it out to the edges leaving about ¼ inch gap. You're using this pan just to shape the cookie dough easily into a square slab. You can place another piece of parchment on top and then use your hand to smooth over it to make a nice even layer. The final shape should be a square that's just less than 8-inches so it fits nicely over top the brownie batter. Place it in the freezer while you make the brownie batter. If you only have one 8-inch pan, then lift it out using the overhanging parchment and transfer it to a tray and place it in the freezer.
- Make the brownie batter. Place chocolate and butter in a large heatproof bowl set over a pot with ½-inch of simmering water. Stir constantly using a rubber spatula until completely melted and smooth. You can also melt it in the microwave in 20 seconds bursts at medium power. Stir in sugar and salt, then mix in the whole egg until evenly incorporated. Add the egg white and whisk until well combined. The batter will tighten up and turn glossy when it is incorporated. Sprinkle the flour over the batter (I recommend sifting it if your flour is lumpy) and fold it in gently. Spread batter evenly into the prepared pan and place it in the fridge to firm up as you preheat the oven for about 20 minutes.
- Preheat the oven to 350°F.
- Remove the pan or tray with the cookie dough from the freezer and peel off the parchment. Remove the pan with the brownie batter from the fridge and lay the cookie dough slab neatly on top of the brownie batter. Sprinkle a few extra chocolate chips on top if desired. Bake for 25-30 minutes until the cookie dough is evenly golden and a skewer inserted into the middle comes out with a few moist sticky brownie crumbs attached (not wet batter). Transfer the pan to a wire rack, sprinkle with flaky sea salt if desired and let cool completely before slicing.
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