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Chocolate Chip Cookie Brownies Recipe
Ben Carraoli

Chocolate Chip Cookie Brownies Recipe

I have to admit, the first time I made these chocolate chip cookie brownies, I couldn’t believe how indulgent they turned out. The fudgy brownie base paired with gooey cookie dough on top is pure magic. Every bite is a combination of chewy, soft, and chocolatey perfection.
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Prep Time 20 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 stick salted butter 1/2 cup, very soft – Using soft butter ensures your cookie dough mixes smoothly without clumps.
  • 3/4 cup white sugar – For sweetness and to help create that soft chewy texture.
  • 2 tablespoons of packed brown sugar – Adds moisture and a hint of caramel flavor.
  • 1 egg – Binds the cookie dough together for a perfect consistency.
  • 1/2 teaspoon vanilla extract – Enhances the chocolate flavor and adds warmth.
  • 1 cup + 2 tablespoons all-purpose flour – Provides structure; make sure to spoon and level for accuracy.
  • 1/2 teaspoon baking soda – Helps the cookie dough rise slightly while staying chewy
  • 1/4 teaspoon salt – Balances sweetness and enhances flavor.
  • 1 cup chocolate chips – Use semisweet for a classic taste; feel free to mix with milk chocolate for variation.
  • 18.9 ounces brownie mix – I love using Ghirardelli Double Chocolate for a rich fudgy base.

Method
 

  1. Start by creaming the butter, white sugar, and brown sugar with an electric mixer until smooth. Add the egg and vanilla, then mix again. Gently stir in flour, baking soda, salt, and chocolate chips. Refrigerate until ready to use.
  2. Preheat your oven to 350°F (175°C). Prepare your brownie mix as directed on the package, then pour the batter into your greased 8×8 or 9×9 baking dish.
  3. Scatter cookie dough over the brownie batter, pressing gently so it slightly sinks into the base. Don’t worry if it’s uneven—it will spread as it bakes.
  4. Bake for 35–40 minutes. Start uncovered, then cover with foil if the cookies brown too quickly. Check after 35 minutes for gooey brownies or 40+ minutes for fully baked. Let them rest for 15–20 minutes before cutting.

Notes

  • I always refrigerate the cookie dough first—it prevents it from melting into the brownie layer.
  • I alternate baking uncovered and covered to avoid over-browning the cookies.
  • I use high-quality chocolate chips for richer flavor.
  • I press the cookie dough lightly into the brownie batter so every bite has both textures.