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Chocolate Chip Cookie Brownies Recipe

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4.8 from 114 reviews

This Chocolate Chip Cookie Brownies recipe combines the rich, fudgy depth of classic chocolate brownies with the chewy, sweet delight of chocolate chip cookie dough. Layers of velvety cocoa and chopped dark chocolate are topped with dollops of cookie dough studded with semi-sweet chocolate chips, baked to golden perfection with an option of flaky sea salt for a gourmet finish. Perfect for dessert lovers craving the best of both worlds in one decadent treat.

Ingredients

Scale

For the brownie batter:

  • ½ cup (115g) unsalted butter
  • ½ cup (100g) dark brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (65g) all-purpose flour, spooned and leveled
  • ½ cup (40g) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 3.5 oz (100g) 70% cocoa chocolate bar, chopped

For the chocolate chip cookie dough:

  • 6 tablespoons (90g) unsalted butter
  • ⅓ cup (67g) dark brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (130g) all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (130g) semi-sweet chocolate chips, plus more for topping
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving some overhang on the sides to easily lift out the brownies later.
  2. Melt butter for brownie batter: In a small pot over medium heat, melt ½ cup (115g) of unsalted butter until fully melted and sizzling.
  3. Mix sugars with hot butter: Pour the hot melted butter into a large mixing bowl and immediately add ½ cup (100g) dark brown sugar and ½ cup (100g) granulated sugar. Stir to combine; the mixture will be grainy.
  4. Add eggs and vanilla: Whisk in 2 large room temperature eggs and 1 teaspoon of pure vanilla extract until smooth.
  5. Add dry ingredients and chocolate: Sift in ½ cup (65g) all-purpose flour, ½ cup (40g) unsweetened cocoa powder, and ¼ teaspoon salt. Add 3.5 oz (100g) of chopped 70% cocoa dark chocolate bar, reserving a few pieces for topping. Mix gently until just combined to avoid overmixing.
  6. Spread brownie batter: Pour the batter evenly into the prepared pan and spread into a smooth layer. Set aside.
  7. Prepare cookie dough bowl: Wipe the bowl lightly to clean it for the cookie dough; it does not need to be spotless.
  8. Melt butter for cookie dough: Melt 6 tablespoons (90g) unsalted butter in a pot over medium heat until fully melted.
  9. Mix sugars with butter: Pour the melted butter into the bowl and add ⅓ cup (67g) dark brown sugar and ¼ cup (50g) granulated sugar. Stir to moisten and combine.
  10. Add egg and vanilla to cookie dough: Whisk in 1 large room temperature egg and 1 teaspoon pure vanilla extract until smooth.
  11. Add dry ingredients to cookie dough: Add 1 cup (130g) all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking soda, and ¼ teaspoon salt. Stir to combine until the mixture is streak-free.
  12. Fold in chocolate chips: Gently fold ¾ cup (130g) semi-sweet chocolate chips into the dough.
  13. Dollop cookie dough over brownie batter: Using a 1.5 tablespoon cookie scoop or two spoons, place dollops of cookie dough evenly over the brownie batter in the pan.
  14. Even out cookie dough layer: Press each cookie dough dollop gently to wedge it partially into the brownie batter and level the top surface. Sprinkle reserved chopped chocolate and extra chocolate chips on top.
  15. Bake initial phase: Bake in the center of the preheated oven for 25 minutes.
  16. Deflate brownies: Remove the pan from the oven, close the oven door, and firmly bang the pan 5-6 times against your counter to release air bubbles and promote fudgier texture.
  17. Final baking: Return the pan to the oven and bake for an additional 8-12 minutes, or until the cookie dough topping is evenly browned.
  18. Cooling and finishing: Cool the brownies completely in the pan before lifting them out using the parchment paper overhang. Optionally, sprinkle flaky sea salt on top before slicing and serving.

Notes

  • Adding a chopped chocolate bar with around 70% cocoa to the brownie batter creates extra gooey and fudgy brownies with a balanced bitterness. Using a different chocolate or omitting it will affect texture and flavor.
  • Banging the pan during baking helps remove air bubbles resulting in a denser, fudgier brownie. You may skip this step and bake continuously for 32 to 38 minutes, but the texture might be cakier.
  • Using room temperature eggs in both the brownie and cookie dough helps achieve a smoother batter and dough consistency.
  • Line the pan with parchment paper and leave some edges hanging over for easier removal of brownies after baking.

Keywords: chocolate chip cookie brownies, fudgy brownies, chocolate chip cookie dough, layered brownies, dessert bars, homemade brownies, chocolate desserts

Find it online: https://mjrecipe.com/chocolate-chip-cookie-brownies-recipe/