Can’t decide between classic chocolate chip cookies or rich fudgy brownies? Now you don’t have to! These homemade chocolate chip cookie brownies (aka “brookies”) are two incredible favorites in one!
Cookies or brownies? This is the dilemma I often face when I’ve got a sweet craving. Do I want rich and fudgy chocolate brownies or do I want chewy chocolate chip cookies? How about— both, in one dessert!
Buttery soft chocolate chip cookies nestled inside homemade brownie batter has got to be one of the best dessert ideas ever found on the Internet. (Who first came up with these??— we owe you so much!) These chocolate chip cookie brownies, or “brookies”, are the ultimate indulgence!
Making a 2-in-1 dessert may seem like a lot of extra work, but there’s actually a lot of overlap in ingredients needed for this recipe. And both the cookie dough and brownie batter are simple, one-bowl recipes— no mixer required!
Table of Contents
“The compliments on this brownie were too many to list! 🙂” — a comment from Nancy
Ingredients you’ll need
Let’s get baking! Here’s everything you’ll need (full recipe below):
- Butter (salted or unsalted)
- Light or dark brown sugar
- Granulated sugar
- Eggs
- Bittersweet or semi-sweet chocolate chips or chopped chocolate
- All-purpose flour
- Vanilla extract
- Baking soda
- Salt
How to make chocolate chip cookie brownies
- Make cookie dough. Combine melted butter with sugars, then add egg and yolk one at a time, mixing after each. Batter will thicken and lighten in color. Stir in vanilla extract, followed but the dry ingredients and then the chocolate chips.
- Make brownie batter. Melt butter and chocolate chips in a saucepan over low heat. Remove from heat and stir in sugar, then the eggs one a a time. Stir in vanilla extract, followed by the dry ingredients.
- Add both to a 9×13-inch pan. Spread the brownie batter into a baking pan lined with parchment paper. Scoop cookie dough into rounded tablespoon balls and press slightly into the brownie batter. (Add more chocolate chips to the top of the cookie dough and brownies, if you like. It makes them look extra appealing!)
- Bake. Bake at 350°F for about 35-45 minutes until cookie tops are golden brown and brownie center is set.
- Cool. Let these brownies cool completely before serving to completely set up, and to make slicing easy. This will take an hour or more at room temperature, or you can chill in the fridge for about 30 minutes.
- Serve and enjoy! I know you will. And everyone is going to ask you for the recipe!
baking tip:Line your pan with parchment paper overhang
Let breads cool only for a few minutes before transferring them out of the pan to a wire rack to cool completely, but let other desserts cool completely so they’re sturdy enough to lift without buckling. Then transfer to a cutting board and slice. No more messing up a slice trying to dig it out of the pan!
Recipe tips
- Use the same pan to melt the butter for the cookie dough, and to melt the butter and chocolate for the brownie batter. Fewer dishes is always a win!
- I used a medium 1½ tablespoon (#40) spring cookie scoop to portion the cookie dough but you can also just scatter chunks of the cookie dough over the brownie batter.
- Guittard chocolate chips or Ghiradelli baking chocolate are my favorite for recipes like this, but your favorite bittersweet, semi-sweet and even dark chocolate will work great. You can use the same chocolate for both the cookie dough and brownie batter.
- Baking time will depend slightly on your preference. Baking closer to 35 minutes will yield very soft fudgy brownies, especially in the center, and cookie round will be soft and chewy. Baking for closer to 45 minutes will yield firmer brownies, but the chocolate chip cookie rounds may be more cakey. These bars will be delicious either way! Also, please note that ovens vary.
- Cool completely OR serve warm! If you want clean-cut slices, the brookies need to cool completely before slicing. Or if you prefer warm and gooey treat, serve while they’re still warm from the oven and add scoops of ice cream (and a spoon!).
- Storage tips: These chocolate chip cookie brownies will keep at room temperature for several days (if they last very long). They also freeze very well.
More brownies and cookie bars to try
Get the recipe
Chocolate Chip Cookie Brownies
Can’t decide between classic chocolate chip cookies or rich fudgy brownies? Now you don’t have to! These chocolate chip cookie brownies are two favorites in one!
Chocolate Chip Cookie Dough
To make chocolate chip cookie dough:
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In a bowl, combine melted butter with brown sugar and granulated sugar with a spatula or wooden spoon. Add egg and yolk one at a time, mixing for 30-60 seconds after each. Batter will thicken and lighten in color. Stir in vanilla extract.
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Add flour, baking soda and salt to the bowl and stir to combine. It will take a minute for the dough to come together as you stir it, but it will! Stir in chocolate chips, reserving a small handful to add to the cookie dough tops before baking.
To make brownie batter:
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Melt butter and chocolate chips in a saucepan over low heat. Remove from heat and stir in sugar, then the eggs one at a time. Stir in vanilla extract.
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Add flour and salt and mix by hand until no streaks of flour remain.
To assemble and bake:
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Spread brownie batter into an even layer into the prepared baking pan.
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Scoop or portion cookie dough into roughly rounded tablespoons and press slightly into the brownie batter. Add reserved chocolate chips to the top of the cookie dough and brownies.
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Bake for 35-45 minutes, until cookies are golden brown and brownies are set in the middle (Baking time varies based on your oven, and your preferred brownie doneness. Shorter time will yield soft fudgy brownies with chewy cookie bites, and baking for longer yields firmer brownies with cakier cookie bites).
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Let brownies cool completely for a few hours at room temperature, or for about 30 minutes in the fridge, before slicing.
Calories: 334kcal, Carbohydrates: 36g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 217mg, Potassium: 134mg, Fiber: 1g, Sugar: 27g, Vitamin A: 472IU, Calcium: 31mg, Iron: 2mg
This recipe was originally published July 2016. It was created in partnership with Go Bold with Butter. To see the original recipe on their website, click here.
