There’s something undeniably magical about chocolate chip cookies and brownies. Separately, they’re the kind of dessert that can turn any day around. But together? They’re a celebration. A marriage of chewy, gooey, and downright decadent that feels like a warm hug from the inside out.

I still remember the first time I had what the internet affectionately calls a “brookie.” It was at a neighborhood bake sale, where a sweet grandmotherly woman handed me a square that looked like a brownie but had golden speckles of cookie dough swirled on top. The moment I took a bite, I knew this wasn’t just any baked good—this was a masterpiece. The soft, rich chocolate brownie met the buttery chew of a chocolate chip cookie in a way that felt so nostalgic yet new.

Since then, Chocolate Chip Cookie Brownies have become one of those “comfort bakes” in our home—perfect for cozy weekends, birthday party trays, or just as a sweet pick-me-up at the end of a long day. This recipe has been tweaked, tested, and totally loved, and I can’t wait for you to try it too.

Why You’ll Love This Recipe:

• Two desserts in one – Why choose between cookies or brownies when you can have both?
• Super easy to make – No fancy mixers or hard-to-find ingredients required.
• Crowd-pleaser – Whether it’s for a potluck, a movie night, or an after-school snack, everyone loves these.
• Rich, chewy, and gooey – The best of both textures in every bite.
• Make-ahead friendly – Perfect for baking ahead and storing (if you can resist eating them all at once).

INGREDIENTS YOU’LL NEED:

For the Brownie Layer:

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

For the Cookie Dough Layer:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chocolate chips

HOW TO MAKE CHOCOLATE CHIP COOKIE BROWNIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat & Prep Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. Leave a little overhang on the sides so you can lift the bars out easily later. This trick is a lifesaver!

Step 2: Make the Brownie Batter In a medium bowl, whisk together the melted butter and both sugars until the mixture looks shiny and well combined. Add in the eggs and vanilla extract, and whisk until smooth.

Sift in the cocoa powder, flour, salt, and baking powder. Gently stir until everything is just combined—don’t overmix. The batter will be thick and glossy, like rich chocolate lava. Spread it evenly in the bottom of your prepared pan.

Step 3: Make the Cookie Dough In a separate bowl, cream together the softened butter and both sugars until light and fluffy. This should take about 2-3 minutes if you’re using a hand mixer, or a bit longer by hand.

Add in the egg and vanilla, mixing until smooth. Then stir in the flour, baking soda, and salt until combined. Fold in the chocolate chips—try not to eat them all straight from the bowl!

Step 4: Layer It Up Spoon the cookie dough over the brownie batter in dollops. You don’t need to cover it completely—just drop it evenly across the top, and it’ll spread as it bakes into that perfect marbled effect.

Step 5: Bake Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the brownie portion comes out with just a few moist crumbs. Let the bars cool completely in the pan before slicing. This part is tough, I know—but it’s worth the wait!

HELPFUL TIPS:

• Let it cool fully before cutting. These bars are soft and gooey—cutting too soon will make them fall apart.
• Use room temperature ingredients for the cookie dough for the best texture.
• Customize it! Add chopped nuts, swirl in peanut butter, or use white chocolate chips for a fun twist.
• Double the batch and use a 9×13 pan if you’re feeding a crowd—they go fast!

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 large bars or 16 small squares
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These are perfect for freezing! Just wrap individual squares in plastic wrap and store in a freezer bag. They’ll stay fresh for up to 2 months and can be reheated for 15 seconds in the microwave for a gooey, just-baked experience.

NUTRITIONAL INFORMATION: (per square, approx.)

• Calories: 290
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 35g
• Sugar: 25g
• Protein: 3g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I use boxed brownie mix?
Absolutely! If you’re short on time, use your favorite brownie mix and just make the cookie dough layer from scratch.

Can I use dairy-free substitutes?
Yes! Use plant-based butter and dairy-free chocolate chips to make this treat dairy-free.

Why are my cookie brownies gooey in the center?
They might just need a few more minutes in the oven, or a longer cooling time. Always let them cool completely before slicing for the best texture.

STORAGE INSTRUCTIONS:

Store leftover cookie brownies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to a week (just bring them to room temp before serving), or freeze for up to 2 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:

• One-Minute Microwave Brownie
• Brown Butter Pecan Chocolate Chunk Cookies
• Chocolate Chip Cookie Brownies
• Salted Caramel Chocolate Tart

CONCLUSION

Chocolate Chip Cookie Brownies are one of those desserts that never fail to impress. They’re rich, indulgent, and just plain fun to make—and eat! Whether you’re baking them for a special occasion or just to treat yourself on a slow Sunday, they’re sure to become a go-to favorite in your kitchen.

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