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Chocolate Chip Cookie Brownies

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There’s nothing better than a chewy, fudgy, double chocolate brownie, just like not much can beat a warm and gooey, chewy, warm from the oven chocolate chip cookie. That’s why when I saw this recipe for Chocolate Chip Cookie Brownies, my jaw hit the floor! Two of my favorite desserts in one pan?!  Count me in!

Although this is a multi-step recipe, it’s simple to make and pretty much the perfect dessert. Now if you want to go ahead and shortcut the time and use boxed brownie mix, I won’t tell.

I haven’t tested this recipe doing that, so if you try, please come back and let me know how it turned out for you! While you’re at it, why not try the ready-made cookie dough too!

Now you truly have no excuse not to try out this recipe! 😀

Serve warm with a glass of ice cold milk and a scoop of vanilla ice cream for a mind-blowing dessert you’ll want to make again and again.

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Chocolate Chip Cookie Brownies

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 brownies
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For the Cookie Dough Layer:

  • 1 1/4 cups all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter, softened
  • 3 tablespoons light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips

For the Brownie Layer:

  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoon unsweetened cocoa powder
  • 3 oz bittersweet chocolate, finely chopped
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon instant espresso powder
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract

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  • Preheat oven to 350F. Butter the bottom and sides of a 8×8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  • To make the Cookie Layer: In a medium bowl, flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips; set aside.

To make the Brownie Layer:

  • In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.
  • In a large bowl set over simmering water, stir together chocolate, butter, and instant espresso powder until completely melted and smooth. Keeping the bowl over the water, turn off the heat and add the sugar. Whisk until completely combined.
  • Remove the bowl from the pan and cool slightly.
  • Once the chocolate mixture is cool, add the egg and vanilla and whisk until combined.
  • Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just combined. (a bit of the flour mixture should still be visible).
  • Pour the batter into the prepared pan and smooth the top.
  • Using your hand to form clumps, distribute the cookie dough onto the top of the brownie batter in teaspoon-sized clumps, using all of the dough. You will cover most of the brownie batter.
  • Bake 25-30 minutes, until the cookie layer is set and lightly browned. Place the pan on a wire rack and let the brownies cool completely. Cut into squares and serve.
Author: Laura

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