Name: Chocolate Chip Cookie Brownies
Prep time: 15 min
Cook time: PT-485720H1M12S
Total time: PT-485720H1M12S
Cuisine: American
Ingredients: Brownie layer: 1/2 cup unsweetened cocoa powder; 3/4 cup all-purpose flour; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Cookie layer: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup semi-sweet chocolate chips

I love the irresistible combination of fudgy brownies and chewy chocolate chip cookies, and this recipe brings both worlds together in one delicious treat. The bottom layer is a rich, dense brownie packed with chocolate flavor, while the top layer is a classic chocolate chip cookie dough that bakes into a golden, slightly crispy crust with gooey chocolate chips throughout.

Why You’ll Love This Recipe

I’m all about comfort desserts, and this recipe satisfies every sweet craving at once. The contrast between the chewy cookie layer and the fudgy brownie base creates a texture that’s both satisfying and addictive. Plus, it’s simple to make with ingredients I usually have on hand. This recipe always impresses friends and family — it’s perfect for potlucks, dessert bars, or just treating myself after a long day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie layer:
- Unsweetened cocoa powder
- All-purpose flour
- Granulated sugar
- Brown sugar
- Unsalted butter
- Eggs
- Vanilla extract
- Salt
Cookie layer:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Semi-sweet chocolate chips

Directions

Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
Make the brownie layer: In a bowl, whisk together cocoa powder, flour, sugars, and salt. Melt the butter and mix it in along with eggs and vanilla extract until smooth. Pour the batter evenly into the prepared pan.
Prepare the cookie dough: In another bowl, cream the butter and sugars together until fluffy. Add the egg and vanilla extract, then mix in the flour, baking soda, and salt. Fold in the chocolate chips.
Drop spoonfuls of the cookie dough over the brownie batter and gently spread to cover the top as evenly as possible without mixing the two layers.
Bake for 30-35 minutes or until the cookie layer is golden and a toothpick inserted in the brownie layer comes out mostly clean with a few moist crumbs.
Allow to cool completely before cutting into squares.

Servings and timing

This recipe makes about 16 brownies. The prep takes roughly 15 minutes, with baking around 30-35 minutes. Cooling time is about 30 minutes for the best texture before slicing.

Variations

I sometimes like to add chopped nuts like walnuts or pecans into the brownie layer for extra crunch. Swapping the semi-sweet chocolate chips for dark or white chocolate chips changes the flavor profile nicely. For a twist, I sprinkle a pinch of flaky sea salt on top before baking. You can also experiment with adding a swirl of peanut butter or caramel between the layers for extra richness.

Storage/reheating

I keep the brownies in an airtight container at room temperature, and they stay fresh for up to 4 days. For longer storage, I freeze them wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, I warm them briefly in the microwave for about 15 seconds or until soft but not melted.

FAQs

Can I use boxed brownie mix and cookie dough instead of making from scratch?

Absolutely. This recipe works well with store-bought mixes if I’m short on time. I just spread the brownie mix first, then top with dollops of refrigerated cookie dough before baking.

How do I know when the brownies are done baking?

I look for the cookie layer to be golden brown and a toothpick inserted into the brownie layer should come out with a few moist crumbs but not wet batter.

Can I make these gluten-free?

Yes, I substitute gluten-free flour blends 1:1 in both the brownie and cookie layers. Make sure the baking soda and other ingredients are gluten-free too.

Can I add nuts or other mix-ins?

Definitely! Chopped nuts, toffee bits, or even dried fruit work great in either layer for extra flavor and texture.

How do I cut these brownies cleanly?

I wait until the brownies are completely cool before cutting. Using a sharp knife wiped clean between cuts helps get neat squares without crumbling.

Conclusion

Chocolate chip cookie brownies are one of my favorite indulgences because they combine two classic desserts into one crowd-pleasing treat. The fudgy, chocolatey brownie base paired with the chewy cookie topping is pure comfort in every bite. Whether I’m making these for family, friends, or just myself, they never fail to satisfy. I’m confident this recipe will become a staple in my dessert rotation too.

Chocolate Chip Cookie Brownies