Chocolate Chip Cookie Brownies are a total lifesaver for those moments when you just can’t decide between a cookie and a brownie. Ever get deep into a craving, then sit there, baffled at the fridge, almost like it’s going to tell you what to bake? Yeah, same here. That’s where this mashup comes in.
Promise, it’s the real back-pocket recipe—nobody at my table complains when this comes out of the oven. By the way, if you love experimenting with different cookies, check out these delicious madeleine cookies for another day.
What makes these chocolate chip cookie brownies so good?
First off, it’s that chewy-meets-fudgy situation. These are like your favorite childhood treats having a party together. The top gets a little crinkly from the brownie side, while the chocolate chip cookie layer stays soft and buttery. The best part, personally? Every bite is a surprise—you’ll hit more chocolate chips, then get a gooey taste of deep cocoa. No boring bites here.
You know, my cousin once said these tasted like something from an overpriced five-star restaurant (no joke), just because the inside is so tender. If you’re someone who thinks store-bought brownies just aren’t moist enough, this will totally change your mind. Throw in a sprinkle of flaky salt, and…wow, you’ll see.
“The first time I made these, my teenager actually thanked me. And he hardly thanks anyone for food.” – Alice T. from Maryland
Chocolate Chip Cookie Brownies
How to make chocolate chip cookie brownies
So, you’re ready to whip these up? Good call. Start with two bowls—one for brownies, one for cookies. No rocket science here. Mix your basic dry stuff first (flour, cocoa, sugar… you know the drill) in one. In another, cream the butter and add in those eggs. That’s for the cookie side. I do the wet stuff by hand sometimes, even if it takes a minute longer; gives me time to taste-test the dough (listen, don’t judge).
Layer the brownie batter first in your pan, then drop spoonfuls of the cookie dough on top. You don’t need to swirl it around perfectly—imperfection is kind of the whole charm. Pop it in the oven, and bam, it’s ready to go. My tip: check right before time’s up with a toothpick. If it’s a little gooey in the middle, that’s perfect. It’ll set as it cools.
Also, don’t skip chilling the dough in the fridge for ten minutes if you have time. Helps everything stay thick and not spread too much. My niece says waiting is the hardest part, but ‘patience is delicious’ or whatever she tells herself!
How to quickly bring eggs to room temperature
This one used to trip me up all the time. You get all ready to bake, then—oof, eggs straight from the fridge. Not ideal. Here’s what I do: just fill a mug with warm (not hot) tap water, and plop your eggs in there for about ten minutes. That’s it.
If you’re extra impatient (yep, guilty), sometimes just leaving them on the counter while you prep everything works okay too. Don’t microwave them though. Been there, regretted that.
Chocolate Chip Cookie Brownies
How to line your baking pan for brownies
Ah, the eternal question: stickiness. You do not want to fight with your brownies, trust me. Use parchment paper if you have it—makes everything pop right out. If you don’t, just grease up the pan with a little butter. I like cutting the paper so there’s a little overhang, kind of like a brownie hammock. Makes it easy to lift out the whole batch at the end.
I know some folks use foil in a pinch, and honestly, it works fine. But parchment’s my favorite since it doesn’t leave behind little pieces. Cleanup is basically nothing, and you get those neat edges everyone loves for photos (or for snacking, if you’re like me and snag the corners first).
Chocolate Chip Cookie Brownies
Tips for fudgy and MOIST brownies
I’m borderline obsessed with getting that just-right texture. Here’s what I swear by:
- Don’t overbake. Seriously, slightly underdone is better than dry.
- Use real butter. Margarine just doesn’t cut it.
- Go heavy on the chocolate chips, both in the brownie AND cookie layers.
- Let it cool before slicing, if you can stand the wait. The flavors come together even more.
You follow these, and you’ll get those cloud-like, fudgy middles every single time. Scout’s honor.
Chocolate Chip Cookie Brownies
Conclusion
So, next time you’re caught between a cookie and a brownie, just remember that Chocolate Chip Cookie Brownies can solve that problem fast. There’s no need for fancy bakery tricks—just some basic ingredients and a pinch of patience. You really can’t mess these up unless you walk away and forget them in the oven (wild guess, but I’ve done it).
And hey, maybe branch out and experiment, too. If you like baking no-bake cookies or want something a bit different, here’s more inspiration. If you want to totally deep-dive into chocolate chip cookie brownies, there’s this killer guide at Chocolate Chip Cookie Brownies | Fresh Bean Bakery that has even more takes on the classic. Happy baking, and don’t forget—licking the spoon is half the fun.
Chocolate Chip Cookie Brownies
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful mashup of chewy chocolate chip cookies and fudgy brownies, perfect for when you can’t decide between the two.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup chocolate chips
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line your baking pan with parchment paper.
- In a bowl, mix flour, cocoa powder, sugar, and salt for the brownie batter.
- In another bowl, cream the softened butter and add eggs for the cookie layer.
- Combine the wet and dry ingredients for the cookie layer and fold in chocolate chips.
- Layer the brownie batter in the pan, then drop spoonfuls of the cookie dough on top.
- Bake in the preheated oven for 25-30 minutes, checking with a toothpick for doneness.
- Let cool before slicing.
Notes
Chill the cookie dough for 10 minutes before using to prevent spreading. Don’t overbake for fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg