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–+ servings
Melany

Easy Chocolate Chip Cookie Brownies Recipe – Best of Both Worlds!

Can’t decide between chewy chocolate chip cookies and fudgy brownies? Now, you don’t have to! These chocolate chip cookie brownies (brookies) combine the rich, gooey texture of brownies with the buttery, golden goodness of chocolate chip cookies—all in one bite. Perfect for parties, family desserts, or a personal indulgence!
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Prep Time 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Brownie Layer:
  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder
For the Cookie Layer:
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat the Oven – Set your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
Make the Brownie Batter:
  1. In a bowl, whisk together melted butter, sugar, eggs, and vanilla extract.
  2. Stir in cocoa powder, flour, salt, and baking powder until just combined.
  3. Pour the brownie batter into the prepared baking pan.
Make the Cookie Dough:
  1. In a separate bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add egg and vanilla extract, mixing well.
  3. Stir in flour, baking soda, and salt, then fold in chocolate chips.
Assemble and Bake:
  1. Drop spoonfuls of cookie dough on top of the brownie batter and gently spread it.
  2. Bake for 30–35 minutes until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs.
Cool and Serve:
  1. Allow the brookies to cool completely before slicing. Enjoy warm or at room temperature!

Notes

  • For extra gooeyness, slightly underbake them and let them set outside the oven.
  • For a chewier cookie texture, use more brown sugar in the cookie dough.
  • To store leftovers, keep them in an airtight container for up to 4 days, or freeze for 2 months.

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Let us know how it was!