Go Back

Chocolate Chip Cookie Brownies

Chocolate chip cookie brownies layer fudgy cocoa brownie batter beneath golden-edged chocolate chip cookie dough. Bake both layers together in a 9x13-inch pan, then cool completely for neat, chewy bars.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 38 minutes
Cooling 1 hour
Total Time 1 hour 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the brownie and cookie layers
  • cooking spray for the pan
  • 0.5 cup unsalted butter melted for the brownie layer
  • 0.5 cup unsalted butter softened for the cookie layer
  • 1 cup granulated sugar for the brownie layer
  • 0.25 cup granulated sugar for the cookie layer
  • 2 eggs for the brownie layer; large
  • 1 egg for the cookie layer; large
  • 1 tsp vanilla extract for the brownie layer
  • 1 tsp vanilla extract for the cookie layer
  • 0.5 cup all-purpose flour for the brownie layer
  • 1.25 cup all-purpose flour for the cookie layer
  • 0.25 tsp fine salt for the brownie layer
  • 0.5 tsp fine salt for the cookie layer
For the brownie layer
  • 0.33 cup unsweetened cocoa powder
For the cookie layer
  • 0.5 cup light brown sugar packed
  • 0.5 tsp baking soda
  • 1 cup semisweet chocolate chips

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Spray a 9x13-inch baking pan with cooking spray.
Make the brownie layer
  1. Whisk the melted 1/2 cup unsalted butter with 1 cup granulated sugar.
  2. Whisk in 2 eggs and 1 teaspoon vanilla extract.
  3. Fold in the cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt until no dry streaks remain.
  4. Spread the brownie batter evenly in the pan.
Make the cookie layer
  1. Beat the softened 1/2 cup unsalted butter with the packed brown sugar and remaining 1/4 cup granulated sugar until creamy.
  2. Beat in the remaining egg and 1 teaspoon vanilla extract.
  3. Mix in the remaining 1 1/4 cups flour and 1/2 teaspoon salt with the baking soda.
  4. Fold in the chocolate chips.
Assemble and bake
  1. Drop spoonfuls of cookie dough over the brownie batter, leaving some brownie batter visible between them.
  2. Bake for 32 to 38 minutes, until the cookie dough is golden around the edges and a toothpick inserted into an exposed brownie area near the center comes out with a few moist crumbs.
  3. Cool completely in the pan, about 1 hour, before cutting.

Notes

For neat slices, cool the brownies completely before cutting. Store covered in the refrigerator for up to 4 days; freezer: yes, freeze tightly wrapped bars for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free baking flour blend.