Chocolate Chip Cookie Brownies Recipe

Let me tell you about this wild adventure of brownies meeting cookies, in what might be the happiest culinary accident ever: a heavenly creation where rich, fudgy brownies cozy up with gooey chocolate chip cookies, all baked into one blissful pan.

My passion is crafting the flawless sweet indulgence, and my latest creation, the Chocolate Chip Cookie Brownies, is just that. They combine the rich cocoa brownies I rave about with a new favorite, the butterscotch chocolate chip cookie layer.

Trust me; the combination of these two recipes is positively insane. Browned butter, brown sugar, and five different chocolate elements do not mess around, people.

This is a very serious cookie brownie that delivers in every way you want it to.

Ingredients

• Butter: Offers richness and moisture, enhancing flavor and texture.
• Granulated Sugar: Adds sweetness and contributes to the brownie’s chewy texture.
• Brown Sugar: Provides a deeper flavor and helps retain moisture.
• Eggs: Bind ingredients together and add richness.
• Vanilla Extract: Enhances the sweetness, adding depth to flavor.
• Cocoa Powder: Gives a rich chocolate flavor and dark color.
• Chocolate Chips: Offer bursts of sweetness and texture contrast.
• All-Purpose Flour: Provides structure and contributes to chewiness.

Ingredient Quantities

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup semi-sweet chocolate chips
• 1 1/4 cups all-purpose flour (for cookie layer)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (additional for cookie layer)
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar (for cookie layer)
• 1 teaspoon vanilla extract (for cookie layer)
• 1 egg
• 1 cup semi-sweet chocolate chips (for cookie layer)

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to start. A 9 by 13-inch pan works well for baking. Either line it with parchment paper or give it a light coat of grease.

2. In a big mixing bowl, combine the melted butter, granulated sugar, and light brown sugar by whisking them together until they are well blended.

3. Include the eggs individually, then the vanilla extract. Stir until the mixture achieves a smooth consistency.

4. Gradually add 1 cup all-purpose flour, unsweetened cocoa powder, baking powder, and 1/2 teaspoon salt to the mixture. Combine with almost no movement and then add 1 cup semi-sweet chocolate chips.

5. Spread the brownie batter evenly in the prepared pan.

6. In a separate bowl, beat the softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy.

7. Mix 1 egg and 1 teaspoon vanilla extract until well combined.

8. Sift together the 1 1/4 cups all-purpose flour, baking soda, and an additional 1/2 teaspoon salt, and add to the mixture. Combine until just mixed. Add and mix the remaining 1 cup of semi-sweet chocolate chips.

9. Spoon out dollops of the cookie dough onto the layer of brownies, spreading it gently with a spatula.

10. Cooking time is around 25-30 minutes or until you see a toothpick come out with a few moist crumbs. You will also want to let this cool before serving.

Equipment Needed

1. Oven
2. 9 by 13-inch baking pan
3. Parchment paper (optional)
4. Whisk
5. Large mixing bowl
6. Medium mixing bowl
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Sifter or fine-mesh sieve
11. Toothpick

FAQ

• Q: Can I use salted butter instead of unsalted?A: Indeed, using salted butter is permissible; however, keep in mind that you might want to cut back on the salt called for in the recipe.
• Q: How should I store Chocolate Chip Cookie Brownies?A: Keep them in a container that doesn’t allow air in and at room temperature for up to 5 days. If you want to keep them for a longer time, store them in the refrigerator for up to a week.
• Q: Can I add nuts to this recipe?A: Certainly! If you prefer, you can fold in approximately 1/2 cup of chopped nuts to either the brownie or cookie base, or both, if you really want to go nuts!
• Q: How do I know when the brownies are done baking?A. A toothpick inserted into the center will come out with a few moist crumbs but no wet batter when the brownies are done.
• Q: Can I use milk chocolate chips instead of semi-sweet?1. You can use milk chocolate chips. 2. The brownies will be sweeter. 3. You can also use good quality chocolate. 4. The sweetness level depends on the type of chocolate used.
• Q: Can this recipe be made gluten-free?A: You can use a gluten-free flour blend in place of all-purpose flour. Adjust the amount of liquid in the dough as necessary, as gluten-free blends absorb varied amounts of moisture.

Chocolate Chip Cookie Brownies Recipe Substitutions and Variations

Unsalted Butter:
Use coconut oil or margarine in equal quantities.
Granulated Sugar:
You can replace it with an equal part of coconut sugar or white cane sugar.
Light Brown Sugar:
Substitute with an equal amount of dark brown sugar or a combination of granulated sugar and molasses.
All-Purpose Flour:
Substitute with whole wheat flour or a gluten-free flour blend in equal amounts.
Vanilla Extract:
Substitute in equal amounts either almond extract or maple syrup to achieve a different flavor profile.

Pro Tips

1. Use room temperature ingredients: Ensure that both the eggs and softened butter for the cookie layer are at room temperature. This helps them incorporate more evenly into the batter and dough, resulting in a smoother texture.

2. Don’t overmix: When combining dry ingredients with wet ingredients, mix until just combined. Overmixing can result in tough brownies and cookies due to the development of gluten.

3. Layer evenly: Spread the brownie batter evenly in the pan, and be gentle when adding the cookie dough layer on top. An offset spatula can help achieve a uniform layer, ensuring even cooking.

4. Check for doneness: Start checking for doneness around the 25-minute mark using a toothpick inserted into the center. Look for moist crumbs rather than wet batter to avoid overbaking.

5. Cool completely: Allow the dessert to cool completely in the pan before slicing. This helps the layers set properly, making it easier to cut neat, firm pieces without crumbling.