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Chocolate Chip Cookie Brownies
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.
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.
