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Chocolate Chip Cookie Brownies Recipe
Ash Tyrrell

Chocolate Chip Cookie Brownies Recipe

I still remember pulling these chocolate chip cookie brownies out of the oven and thinking, why choose between brownies and cookies when you can have both? I made this recipe on a cozy afternoon when I wanted something extra indulgent but still easy.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Unsalted butter – 1 cup melted, butter adds richness and moisture; I prefer unsalted so I can control the salt level.
  • Granulated sugar – 1 cup helps create that classic crackly brownie top.
  • Brown sugar – 1 cup adds moisture and a caramel-like depth to both layers.
  • Large eggs – 3 room temperature eggs blend more smoothly and help with structure.
  • Vanilla extract – 2 teaspoons enhances the chocolate and cookie flavors.
  • Unsweetened cocoa powder – ¾ cup gives the brownies a deep chocolate taste without extra sweetness.
  • All-purpose flour – 1½ cups provides structure; don’t overmix once added.
  • Salt – 1 teaspoon balances the sweetness and sharpens the chocolate flavor.
  • Baking powder – ½ teaspoon just enough lift for the cookie layer.
  • Semi-sweet chocolate chips – 1½ cups melt beautifully and add gooey texture; use good-quality chips.
  • Chocolate chunks optional – ½ cup, for pools of melted chocolate throughout.

Method
 

  1. I start by lining my baking pan with parchment paper, leaving some overhang on the sides. This makes removing the brownies much easier later. I lightly grease the parchment to prevent sticking.
  2. I whisk together melted butter, granulated sugar, and brown sugar until glossy. Then I add the eggs and vanilla, mixing until smooth. Cocoa powder, flour, and salt go in last, mixed gently to keep the batter fudgy.
  3. In a separate bowl, I mix butter, brown sugar, and a bit of granulated sugar until creamy. Eggs and vanilla follow, then flour, baking powder, salt, and chocolate chips. The dough should be soft but scoopable.
  4. I spread the brownie batter evenly into the prepared pan. Then I drop spoonfuls of cookie dough on top and gently spread it out. It doesn’t have to be perfect; rustic looks great here.
  5. I bake the brownies until the edges are set and the center is slightly soft. A toothpick should come out with moist crumbs, not raw batter. Overbaking will dry them out.
  6. Once baked, I let the pan cool completely. This step is hard to wait for, but it helps the layers set. Then I lift them out and slice into squares.

Notes

  • I always use room-temperature eggs because they blend more evenly.
  • I avoid overmixing once flour is added to keep the texture soft.
  • I let the brownies cool fully before slicing for cleaner edges.
  • I sometimes underbake by a minute for extra gooey centers.