The Ultimate Easy Chocolate Chip Cookie Brownies

If you’ve ever found yourself torn between craving gooey brownies or classic chocolate chip cookies, then you’re in for a real treat. This recipe for Chocolate Chip Cookie Brownies — affectionately called “brookies” — brings the best of both worlds together in one deliciously indulgent dessert. Imagine biting into a fudgy, rich brownie base topped with a golden, buttery chocolate chip cookie layer. It’s chewy, melty, and packed with chocolatey goodness that will have everyone asking for seconds.

You’ll love how easy this is to make, even if you’re a beginner baker. Plus, it’s versatile enough to tweak and personalize. Whether you’re baking for a party, a family gathering, or just treating yourself on a cozy afternoon, these brookies quickly become a favorite.

Ingredients

Let’s start with the essentials. For this recipe, you’ll need ingredients for both the brownie base and the cookie topping. Here’s what works best:

For the brownie layer:

• ½ cup unsalted butter, melted (use high-quality butter for the richest flavor)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened cocoa powder (preferably Dutch-processed for a smooth, deep chocolate taste)
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder (helps the brownies rise just enough for that perfect texture)

For the cookie layer:

• ½ cup unsalted butter, softened to room temperature (this makes it easier to cream with sugar)
• ½ cup packed brown sugar (adds that lovely caramel flavor)
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semisweet chocolate chips (feel free to mix in chunks or white chocolate for texture variation)

Pro tip: Softened butter means it should give slightly when you press it but not be greasy or melted. This ensures your cookie layer will be fluffy and spreadable.

How to Make the Best Chocolate Chip Cookie Brownies

This recipe is a fun two-step process that brings together two classic doughs into one magical dessert. Ready? Let’s bake!

1. Preheat and prep:
Set your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, making sure the paper hangs over the edges for easy removal later. Lightly grease the parchment for good measure.

2. Make the brownie base:
In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and glossy. This simple blend is what gives the brownies that dense, fudgy texture.

Next, sift in the cocoa powder, flour, salt, and baking powder. Stir gently until everything is combined — don’t overmix here to keep your brownies tender. If you like, fold in a handful of chocolate chips or chunks for even more chocolate bursts.

Pour this batter into your prepared pan and spread it evenly with a spatula. This rich layer will be the decadent foundation of your brookies.

3. Prepare the cookie dough:
In a separate bowl, cream the softened butter with the brown and granulated sugars until the mixture is light and fluffy — this can take about 3 to 5 minutes with an electric mixer. The creaming step is key to achieving that buttery, tender cookie texture.

Add the egg and vanilla extract, beating until fully incorporated. Then, mix in the flour, baking soda, and salt until just combined. Avoid overmixing to keep the dough soft and chewy.

Finally, fold in the chocolate chips gently, saving some to sprinkle on top if you want an extra chocolatey finish.

4. Assemble the brookies:
Drop spoonfuls of the cookie dough over the brownie layer. You don’t need to cover the entire surface perfectly — just spread it gently with the back of a spoon or your fingers to cover as much as you can. A little rustic charm here is perfect!

5. Bake:
Slide the pan into your preheated oven and bake for 30 to 35 minutes. You’ll know they’re done when the cookie layer turns a lovely golden brown and a toothpick inserted into the brownie layer comes out with just a few moist crumbs. Don’t worry if the layers blend slightly — that’s part of their charm!

6. Cool completely:
This is crucial for clean slices. Let your brookies cool in the pan for at least 20 to 30 minutes. If you try cutting them warm, they might crumble or stick.

Use the parchment edges to lift the entire slab out and onto a cutting board, then slice into 12 to 16 squares, depending on your preferred size.

Save

Tips and Tricks for Perfect Brookies

• If your cookie dough feels too soft to handle or spread, pop it in the fridge for 10 to 15 minutes. Chilling helps it firm up and makes layering easier.
• Want to mix things up? Add chopped walnuts, pecans, or even shredded coconut to either layer for a delightful crunch.
• For a richer chocolate flavor, try adding a teaspoon of espresso powder to the brownie batter—it really amps up the cocoa notes without tasting like coffee.
• Using a mix of chocolate chips and chunks in the cookie layer adds a nice texture variety.
• If you’re short on time, you can absolutely use a boxed brownie mix for the base and store-bought cookie dough on top. Just make sure to adjust baking times accordingly.
• For cleaner layers, chill the brownie batter for 10 minutes before adding the cookie dough on top. This keeps the layers distinct but still moist.

Serving Suggestions

Brookies are incredibly versatile and can be enjoyed in so many ways:

• Serve warm with a scoop of vanilla ice cream and a drizzle of caramel or chocolate sauce for a dessert party hit.
• Pack a few squares in your lunchbox for a sweet midday boost.
• Crumble over plain yogurt or ice cream for a decadent topping.
• Pair with a glass of cold milk or a steaming cup of coffee or tea — the perfect combo for cozy afternoons.

You’ll find these treats quickly become your go-to when you want something comforting but special.

Storage and Reheating

Keep your brookies fresh by storing them in an airtight container at room temperature. They last wonderfully for up to four days — if they last that long! Refrigerate if you want them to keep for a week.

To enjoy them warm, microwave individual squares for 10 to 15 seconds. The gooey center will be just like fresh from the oven.

Brookies freeze well, too. Wrap them tightly in plastic wrap and place in a freezer bag for up to two months. Thaw overnight in the fridge and warm briefly before serving.

Common Questions

Can I double this recipe?
Absolutely! Use a 9×13-inch pan and bake for about 40 to 45 minutes. Just keep an eye on the top so it doesn’t overbake.

Do I need to chill the cookie dough before baking?
Not necessary, but chilling can help if your dough feels very soft. For this layered recipe, room temperature dough spreads nicely over the brownie layer.

Why do my layers blend together?
It happens! A bit of blending is normal and doesn’t affect the taste. For neater layers, chilling the brownie batter before adding the cookie dough helps keep things separate.

Can I make this gluten-free?
Yes, swap the all-purpose flour in both layers with a 1:1 gluten-free flour blend. Just make sure all other ingredients, especially cocoa powder and chocolate chips, are gluten-free certified.

How do I get neat slices?
Cool completely before slicing. Use a sharp knife and wipe it clean between cuts. You can also chill the whole pan for a firmer slice.

---

These Chocolate Chip Cookie Brownies truly are the ultimate crowd-pleaser, combining two timeless favorites into one unforgettable treat. Whether you’re an experienced bakeror trying this mashup for the first time, you’ll love how simple and delicious these brookies turn out. So, grab your mixing bowls and get baking — your new favorite dessert awaits!