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Chocolate Chip Cookie Brownies

Chocolate chip cookie brownies layer fudgy cocoa brownie batter with buttery chocolate chip cookie dough in a 9x13-inch pan. Bake until the cookie portions are golden at the edges, then cool completely for clean, chewy squares.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling 2 hours
Total Time 3 hours 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • 1 Nonstick cooking spray for greasing
For the brownie layer
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp kosher salt
For the cookie layer
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup semisweet chocolate chips

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the pan
  1. Heat the oven to 350°F and grease a 9x13-inch baking pan with nonstick cooking spray.
Make the brownie layer
  1. Whisk the melted butter and granulated sugar in a medium bowl until combined.
  2. Whisk in the eggs and vanilla extract until smooth.
  3. Stir in the cocoa powder, flour, and salt just until no dry streaks remain, then spread the batter evenly in the prepared pan.
Make the cookie layer
  1. Beat the softened butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  2. Beat in the egg and vanilla extract until combined.
  3. Mix in the flour, baking soda, and salt just until combined, then fold in the chocolate chips.
Assemble and bake
  1. Drop the cookie dough in tablespoon-size portions over the brownie batter, leaving small gaps between portions.
  2. Bake for 35 to 42 minutes, until the cookie portions are golden at the edges and a toothpick inserted into a brownie gap comes out with moist crumbs but no wet batter.
  3. Cool completely in the pan, about 2 hours, before cutting into squares.

Notes

For clean squares, let the brownies cool completely before cutting. Store airtight in the refrigerator for up to 5 days; freeze yes, wrapped tightly for up to 2 months. A 1:1 gluten-free all-purpose flour blend can be used in place of the all-purpose flour.