If you’ve ever stood in the kitchen torn between baking a batch of rich, fudgy brownies or classic chocolate chip cookies, these Chocolate Chip Cookie Brownies — lovingly known as brookies — are your dream come true. Imagine sinking your teeth into a soft, gooey chocolate chip cookie perched on top of a decadent, chocolatey brownie layer. It’s the perfect dessert fusion, combining two all-time favorites into one unforgettable treat.
These bars are ideal for bake sales, potlucks, birthday parties, or even a cozy weekend treat at home. They’re easy to slice, easy to share, and guaranteed to leave everyone asking for seconds.
Why You’ll Love These Chocolate Chip Cookie Brownies
- Combines two classic desserts in one bite
- Rich, fudgy brownie base
- Soft, gooey chocolate chip cookie topping
- Beginner-friendly with no fancy equipment needed
- Great for kids and adults alike
- Perfect make-ahead treat
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Chocolate Chip Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
How to Make Chocolate Chip Cookie Brownies
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Step 2: Make the Brownie Batter
In a microwave-safe bowl, melt the butter. Stir in the granulated sugar, eggs, and vanilla extract until well combined.
Sift in the cocoa powder, flour, and salt, mixing until the batter is smooth and lump-free.
Pour the brownie batter evenly into the prepared pan and spread with a spatula.
Step 3: Make the Chocolate Chip Cookie Dough
In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract, beating until smooth.
Gradually stir in the flour, baking soda, and salt until a soft dough forms. Gently fold in the chocolate chips.
Step 4: Assemble the Brookies
Drop spoonfuls of the cookie dough evenly across the top of the brownie batter. Using the back of a spoon or a spatula, lightly press the dough down so it sinks a bit into the brownie layer, creating a marbled look.
Step 5: Bake
Bake in the preheated oven for 30–35 minutes, or until the edges are set and the center is slightly gooey. A toothpick inserted into the center should come out with moist crumbs but not raw batter.
Step 6: Cool and Slice
Allow the brookies to cool completely in the pan to firm up. Once cooled, lift them out using the parchment overhang and cut into 16 delicious squares.
Tips for Success
- Don’t overbake to keep the center soft and gooey
- Use room temperature eggs and butter for smooth mixing
- Chill the cookie dough if it feels too soft for easier dolloping
- Line your pan with parchment for easy removal
- Cool completely before slicing to get cleaner cuts
Serving Suggestions
These brookies are perfect on their own, but you can also:
- Serve them warm with a scoop of vanilla ice cream
- Drizzle with melted chocolate or caramel sauce
- Pair with a cold glass of milk
- Sprinkle with a pinch of sea salt for a sweet-salty twist
Storage & Make-Ahead Tips
- Store leftovers in an airtight container at room temperature for up to 4 days
- For longer storage, freeze individually wrapped bars for up to 2 months — thaw before serving
- You can also make the brownie and cookie dough a day ahead, assemble, and bake when ready
FAQs
Can I make these gluten-free?
Yes — substitute a 1-to-1 gluten-free flour blend for the all-purpose flour in both layers.
Can I use boxed brownie mix?
Absolutely! If you’re short on time, prepare a boxed brownie mix as directed and just make the cookie dough from scratch.
Can I add nuts?
Of course! Chopped walnuts or pecans would be amazing in the cookie dough.
Let’s Stay Connected
If you try these Chocolate Chip Cookie Brownies, I’d love to see your creations! Share a photo or leave a comment below — your kitchen adventures always inspire me.
The Goods
Chocolate Chip Cookie Brownies
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Recipes
For the Brownie Layer:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Chocolate Chip Cookie Dough:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Step 2: Make the Brownie Batter
- In a microwave-safe bowl, melt the butter. Stir in the granulated sugar, eggs, and vanilla extract until well combined.
- Sift in the cocoa powder, flour, and salt, mixing until the batter is smooth and lump-free.
- Pour the brownie batter evenly into the prepared pan and spread with a spatula.
Step 3: Make the Chocolate Chip Cookie Dough
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract, beating until smooth.
- Gradually stir in the flour, baking soda, and salt until a soft dough forms. Gently fold in the chocolate chips.
Step 4: Assemble the Brookies
- Drop spoonfuls of the cookie dough evenly across the top of the brownie batter. Using the back of a spoon or a spatula, lightly press the dough down so it sinks a bit into the brownie layer, creating a marbled look.
Step 5: Bake
- Bake in the preheated oven for 30–35 minutes, or until the edges are set and the center is slightly gooey. A toothpick inserted into the center should come out with moist crumbs but not raw batter.
Step 6: Cool and Slice
- Allow the brookies to cool completely in the pan to firm up. Once cooled, lift them out using the parchment overhang and cut into 16 delicious squares.
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