Chocolate Chip Cookie Brownies (Printable)

Decadent layered bars combining fudgy brownie and chewy cookie textures with semisweet chocolate chips.

# Ingredient List:

→ Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/3 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cookie Layer

09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup light brown sugar, packed
11 - 1/4 cup granulated sugar
12 - 1 large egg
13 - 1 teaspoon vanilla extract
14 - 1 1/4 cups all-purpose flour
15 - 1/2 teaspoon baking soda
16 - 1/4 teaspoon salt
17 - 2/3 cup semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, allowing overhang on sides for easy removal later.
02 - Whisk melted butter with granulated sugar and brown sugar until well combined. Add eggs and vanilla extract, beating until smooth and incorporated.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Fold gently until just combined, being careful not to overmix.
04 - Pour brownie batter into the prepared pan, spreading evenly to cover the bottom completely.
05 - In a separate bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, approximately 2-3 minutes.
06 - Mix in egg and vanilla extract until fully incorporated into the creamed butter mixture.
07 - Whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
08 - Fold semisweet chocolate chips into the cookie dough until evenly distributed.
09 - Drop spoonfuls of cookie dough over the brownie batter. Gently spread to cover, allowing some brownie batter to show through for marbled effect.
10 - Bake for 33-36 minutes until top is golden brown and a toothpick inserted in center comes out with moist crumbs. Avoid overbaking for fudgy texture.
11 - Let cool completely in pan on wire rack. Use parchment overhang to lift out, then cut into 16 equal bars.

# Expert Tips:

01 -
  • You get the best of both worlds without having to choose between textures
  • The brownie layer stays incredibly fudgy while the cookie top gets perfectly golden
  • They're the kind of dessert that makes people ask for the recipe immediately
02 -
  • Underbaking slightly is your friend here because these continue cooking as they cool and stay deliciously gooey
  • Room temperature ingredients prevent the batter from separating or becoming greasy
  • The cookie dough layer will feel thick to spread—that's normal and ensures it doesn't sink into the brownie batter
03 -
  • Chill the cookie dough for 10 minutes before spreading—it makes it easier to handle without sticking to your spatula
  • Use a sharp knife warmed under hot water and wiped clean between cuts for the cleanest squares

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