Name: Soft Chocolate Chip Cookie Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted (for brownie layer); 1 cup granulated sugar (for brownie layer); 2 large eggs (for brownie layer); 1 teaspoon vanilla extract (for brownie layer); ⅓ cup unsweetened cocoa powder; ½ cup all-purpose flour (for brownie layer); ¼ teaspoon salt (for brownie layer); ¼ teaspoon baking powder; ½ cup unsalted butter, softened (for cookie layer); ½ cup granulated sugar (for cookie layer); ½ cup packed brown sugar; 1 large egg (for cookie layer); 1 teaspoon vanilla extract (for cookie layer); 1¼ cups all-purpose flour (for cookie layer); ½ teaspoon baking soda; ½ teaspoon salt (for cookie layer); 1 cup semi-sweet chocolate chips

Soft Chocolate Chip Cookie Brownies a rich, indulgent treat that brings together the best of both worlds — fudgy brownies and gooey chocolate chip cookies in one delicious bite. These chocolate chip cookie brownies, often lovingly called “brookies,” are the perfect dessert for when I can’t decide between two classics. They’re easy to make and even easier to devour.

Why You’ll Love This Recipe

I love how these cookie brownies strike the perfect balance between chewy and soft, with a rich brownie base and a golden, buttery cookie top. They’re an ideal crowd-pleaser for gatherings, potlucks, or simply when I crave something sweet and comforting. The layered look also makes them impressive enough to serve to guests while being effortless to whip up at home.

Ingredients

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

For the Brownie Layer:

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

For the Cookie Layer:

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

½ cup packed brown sugar

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips

Directions

I start by preheating the oven to 350 °F (175 °C) and greasing a 9×13-inch baking pan, or lining it with parchment paper for easier cleanup.

To make the brownie layer, I whisk the melted butter, sugar, eggs, and vanilla in a medium bowl until smooth. Then I sift in the cocoa powder, flour, salt, and baking powder, stirring just until combined — no overmixing here.

I pour the brownie batter into the prepared pan and spread it evenly.

For the cookie layer, I cream together the softened butter, granulated sugar, and brown sugar in a large bowl until fluffy. Then I add the egg and vanilla extract, beating until everything is well combined.

In another bowl, I whisk the flour, baking soda, and salt, then gradually add it to the wet mixture until a soft dough forms.

I fold in the chocolate chips and then drop spoonfuls of cookie dough over the brownie batter. I gently press or spread it out to cover the brownie layer evenly.

Then I bake it all for about 25–30 minutes (sometimes up to 35), until the top is golden and a toothpick inserted comes out with a few moist crumbs.

After baking, I let the brookies cool completely in the pan before cutting them into squares.

Servings and timing

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: ~45–50 minutes

Servings: 16

Estimated Calories per Serving: ~220–260 kcal

Variations

Nutty twist: I like adding chopped walnuts or pecans to the brownie or cookie batter for extra crunch.

Peanut butter swirl: Swirling in a few tablespoons of peanut butter into the brownie layer before adding the cookie dough creates a richer flavor.

Double chocolate: For intense chocolate lovers, I sometimes add chocolate chunks or white chocolate chips to the cookie layer.

Mini version: I’ve also made these in muffin tins for individual servings — just reduce the bake time slightly.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If I want that fresh-from-the-oven gooey texture again, I reheat a piece in the microwave for 10–15 seconds. These also freeze beautifully — I wrap individual squares in plastic wrap and place them in a freezer-safe bag for up to 2 months.

Related Recipes:

Brookies (Brownie Cookie Bars)

FAQs

What’s the difference between brookies and regular brownies?

Brookies are a combination of brownies and chocolate chip cookies. I make a layer of each in one pan, creating a dessert with both fudgy and chewy textures in every bite.

Can I use boxed brownie mix instead?

Yes, when I’m short on time, I use a boxed brownie mix for the base and just prepare the cookie dough from scratch. It still turns out delicious.

Why is my cookie top too brown or overcooked?

If the top browns too quickly, I loosely cover the pan with foil halfway through baking. It helps prevent the cookie layer from overbaking before the brownie layer is done.

Can I make this recipe gluten-free?

Absolutely. I swap the all-purpose flour with a 1:1 gluten-free baking flour blend. I make sure it’s one with xanthan gum for the best texture.

How do I know when brookies are done baking?

I check by inserting a toothpick into the center — it should come out with a few moist crumbs, not raw batter. The cookie layer should look golden brown.

Conclusion

These chocolate chip cookie brownies are everything I want in a dessert: rich, chewy, and totally satisfying. Whether I’m baking for a party or just treating myself, this recipe always hits the sweet spot. It’s an easy way to enjoy two favorite desserts in one bite — and I never have to choose between cookies or brownies again.

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