Combining two of everyone’s favourite treats, these Chocolate Chip Cookie Brownies, otherwise known as Brookies, will soon become your favourite go-to dessert bar. Rich, chocolatey brownie batter gets baked with dollops of chocolate chip cookie dough, resulting in a fudge brownie with a twist of chewy cookie on top. Perfection!
When you think of two childhood favourite bakes, nostalgia-filled memories of delicious desserts, or your current favourite comfort foods, then brownies and cookies will more often than not, hit those lists. They certainly do mine!
Today, I bring you the best of both worlds in a bar that combines both fudgy brownies AND chewy chocolate chip cookies. Sounds like a lot if work? I've made both components as simple to make as possible.
I adore most brownies, but Lotus Biscoff Blondies, S'mores Brownies, Salted Caramel Brownies, or even Dark Chocolate Blondies are right up there on the enjoyment scale of desserts to devour!
Jump to:
🌟 Why You'll Love This Recipe
- Combines two of your favourite desserts. What can be better than brownies and cookies in one dessert? Um. None!
- Uses basic ingredients. It may look like there are a lot of ingredients, but many cross over, and you'll most likely have all of them in your fridge or pantry.
- No stand mixer is required. Got to love a dessert where you don't need to pull out the weighty stand mixer.
- Simple to put together. Once the two components are made, the brownie batter and cookie dough, it takes a sec to combine the two before baking
🧾 Ingredients Needed
I've split this section into two- the cookie dough and the brownie batter. There's nothing out of the ordinary but there's some notes below that are worth a read.
Chocolate Chip Cookie Dough
- Butter - unsalted, always and melted.
- Granulated sugar and brown sugar - both types of sugar for sweetness and depth of flavour. The molasses in the brown sugar gives the cookies that chewy factor.
- Egg - Just the one to bind the ingredients together.
- Vanilla extract - extract or paste can be used to provide extra sweetness and flavour.
- Plain flour, baking soda, and salt - All-purpose flour and baking soda are used in combination to provide a soft cookie that has the ability to spread on top of the brownie. Salt is always necessary to season.
- Chocolate chips - I used milk, but dark chocolate chips work just as well.
Brownie Batter
- Butter - Again, unsalted is used so that the amount of salt in the recipe can be controlled. It can be cold butter as it gets melted.
- Dark Chocolate - 70% dark chocolate to impart richness.
- Light brown sugar - This is used instead of granulated sugar as the slight molasses imparts moisture and helps with the fudginess but the crystals are still fine enough for the sugar to dissolve into the batter.
- Eggs - The eggs add the perfect amount of moisture but also act as a leavening agent. Use large eggs and make sure they're at room temperature.
- Plain flour and cocoa powder - Just the right amount of all-purpose flour. Too much, and the brownie becomes cakey. The cocoa powder accentuates the depths of the chocolate throughout.
📖 Variations
To be fair, there really isn’t anything that I would change about this Chocolate Chip Cookie Brownies recipe, as it's delicious just the way it is. Here are some suggestions for what you could add to the recipe if you want that extra cookie/brownie!!
- Pretzels: Sprinkle some chopped salted pretzels on top before baking for that extra crunch.
- Nuts: Nuts, chocolate, cookies and brownies go hand-in-hand together. Add pecans, walnuts, hazelnuts, or whatever takes your fancy into the brownie batter for a nutty bite.
- Marshmallows: Mini marshmallows mixed into the cookie dough. Ok, I'm sold; I'm doing it next time!!
Or try out my Peanut Butter Chocolate Chip Bars for more easy tray bake treats.
👩🏻🍳 How to Make Brookie Bars
*Be sure to see the recipe card below for the full ingredients list & instructions! *Be sure to see the recipe card below for the full ingredients list & instructions!*
You may be sitting there thinking, is this going to take ages to make as I have to make both brownies and cookies? The answer is no. Each component of these Chocolate Chip Cookie Brownies is quick and easy to make.
Firstly, the cookie batter is made in one bowl with no mixer needed. It takes minutes to make. Then, you can pull together the brownie batter. The most time spent is watching the oven, willing these Chocolate Chip Brownie Cookies to bake faster! They smell out of this world!
Make the Chocolate Chip Cookie Dough
STEP 1. Prepare pan and beat sugar and butter together. First up is to grease and line with parchment paper a square 23 x 23cm (9 x 9-inch) baking pan.
STEP 2. Melt butter and mix in sugar. Melt the butter in short blasts in the microwave or on the stovetop set on medium heat (Image 1). Add the caster sugar and light brown sugar and stir it well with a spatula or wooden spoon (Images 2 & 3).
STEP 3. Add the egg and vanilla. Add the egg and vanilla and beat again until it's all mixed in. Do a really good job so all the egg white is really mixed in (Images 4 & 5)
STEP 4. Add flour, baking soda, salt, and chocolate chips. Sift into the bowl the dry ingredients, flour, baking soda and salt. Then, add the milk chocolate chips at the same time (Image 6). Fold them all through until a few flour streaks remain (Image 7). Set aside the cookie dough until you've made the brownie batter. No meed to refrigerate it.
Chocolate Brownie Batter
STEP 5. Melt butter and chocolate together. You can use a microwave or bain marie here. If using a microwave, then add ingredients to a medium microwave-safe bowl and melt, stirring at 30-second intervals until fully melted.
If using a bain marie, place a heatproof bowl over a pan of simmering water, ensuring the bowl does not come into contact with the water. Stir chocolate and butter until fully melted (Image 8 & 9).
STEP 6. Add in eggs, sugar and vanilla extract and mix. In a separate bowl, add the eggs, the light brown sugar and vanilla extract and whip until pale and thickened (Images 10 & 11).
STEP 7. Pour chocolate into eggs. The chocolate mixture is still quite warm, so ensure that you whisk continuously until the chocolate is well combined (Images 12 & 13)
STEP 8. Add dry ingredients. Sift in the flour, cocoa powder, and baking powder and give it a mix together until just combined. Don’t over-mix! (Images 14 & 15)
Assemble and bake
Now, the fun part! Assembly time. We're going to add a layer of cookie dough, then the brownie batter and then more dollops of cookie dough on the top.
STEP 9. Add the dough and the batter to the pan. Add two-thirds of the cookie dough into the prepared pan and press out relatively evenly (Image 16).
Pour all that gooey brownie batter into your pan and level it off with an offset spatula. It smells so good at this point. Try not to lick the bowl!! (Image 17)
Add the dollops of the remaining cookie dough over the top of the brownie batter. Sprinkle the remaining chocolate chunks and milk chocolate chips across the top of the cookies and brownie batter. Your Brookies look so amazing at the point!
STEP 10: Bake! Bake on the middle shelf of your preheated oven until the sides start pulling away from the edge, but there is still a slight jiggle in the middle. Cover the pan with foil after 15 minutes and continue baking. You don't want the cookies to brown to much. You can always remove it for the last 5-10 minutes.
The Brookies will continue to cook when out of the oven. They're a thick bar, so they'll take longer than regular brownies. Once ready, remove from the oven and sprinkle with flaked sea salt. The salt really brings out all that chocolate flavour.
🥣 How To Serve
Slice and eat! When you pull the Chocolate Chip Cookie Brownies from the oven, you have two choices. Enjoy warm when it's all gooey, or show restraint, let them cool completely, slice into neat squares and then eat.
TIP: Cutting neat slices.
To get those beautiful, clean, neat edges, there are a couple of tips to achieve this. Cool the brownie right down in the pan and then refrigerate. Use a long, sharp knife dipped in hot water, dried, and sliced into the brownies. Wipe the blade clean, then repeat the process of dipping in hot water, drying and cutting for every slice.
💭 Recipe Pro Tips
- Don't over-brown the cookie. Cover the pan with foil about 15 minutes into the baking time so as not to brown the cookies too much.
- Watch the bake time. Err on the side of caution when you bake these. Check on them at the 35-minute mark and continue baking from there. You don't want to overbake these otherwise, they'll go from fudgy to cakey brownies.
- Cut neat slices. To get those photogenic, neat slices, cool the brownie completely, refrigerate and cut with a clean, hot knife.
📋 Recipe FAQs
These brookies, if you want to combine the two names together, aren’t actually ‘Slutty’ brownies. Slutty brownies consist of a layer of cookie dough, then a layer of Oreo biscuits, and then a brownie layer on top. They were called Slutty brownies by The Londoner, and the name soon went viral, but the recipe originated from Kevin&Amanda some ten years ago.
I personally like to, as, in my view, nothing beats homemade brownies. But, that being said, if you are time-poor and have to choose which component you would make from a box mix, then go for the Brownie box mix.
❄️ Storage and Freezer Instructions
To store: Store Chocolate Chip Cookie Brownies in an airtight container at room temperature for 3 to 4 days.
To freeze: Either wrap the brownie slab as a whole or wrap individual brownie cookie bars in parchment paper. Place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator and warm in the microwave if required.
🍫 More Chocolate Recipes
If you tried this Chocolate Chip Brownie Cookie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
This post was originally published in July 2021 but has been updated with new photos, new content and a revised recipe.
📖 Recipe
Brookie Cookie Brownie Recipe
Equipment
- Rectangular baking pan 23x23cm (9x9-inch)
Ingredients
Chocolate Chip Cookie Dough
- 115 g unsalted butter
- 65 g granulated sugar
- 110 g light brown sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 190 g plain flour (all-purpose flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 g chocolate chips, milk or dark
Chocolate Brownie Batter
- 150 g unsalted butter
- 100 g dark chocolate 70%, chopped
- 2 large eggs, room temperature
- 330 g light brown sugar
- 1 teaspoon vanilla extract
- 125 g plain flour (all-purpose)
- 35 g cocoa powder, natural or Dutch-processed
- ½ teaspoon baking powder
- ½ teaspoon fine salt
Extras for Topping
- 50 g dark chocolate, 70%, chopped
- 50 g milk chocolate chips
- ½ teaspoon flaked sea salt
Instructions
Make the Chocolate Chip Cookie Dough
- Prepare pan and beat sugar and butter together. Preheat oven to 180℃ (350℉). Grease and line with parchment paper a square 23 x 23cm (9 x 9-inch) baking pan.
- Melt butter and mix in sugar. Melt the butter in short blasts in the microwave or on the stovetop on medium heat. Add the caster sugar, and light brown sugar and stir it well with a spatula or wooden spoon.
- Add the egg and vanilla. Add the egg and vanilla extract into the mixing bowl and beat with the spatula until well combined.
- Add flour, baking soda, salt, and chocolate chips. Sift in the flour and baking soda, and add the salt and chocolate chips into the mixing bowl. Fold through until just combined. Set aside whilst you make the brownie batter.
Make the Chocolate Brownie Batter
- Melt butter and chocolate together. If using a bain marie, place a heatproof bowl over a pan of simmering water, ensuring the bowl does not come into contact with the water. Stir chocolate and butter until fully melted. If using a microwave, add ingredients to a medium microwave-safe bowl and melt, stirring at 30-second intervals until fully melted.
- Add eggs, sugar and vanilla extract and mix. Add both eggs, light brown sugar and vanilla extract into a separate mixing bowl and whisk until pale and slightly thickened.
- Pour chocolate into eggs. The chocolate mixture is still quite warm, so ensure that you whisk continuously until the chocolate is well combined.
- Add dry ingredients. Sift in flour, cocoa powder, baking powder and salt and mix until just combined and a few flour streaks remain.
Assemble and Bake
- Add the dough and the batter to the pan. Add two-thirds of the cookie dough into the prepared pan and press out relatively evenly across the base of the pan.Pour the brownie batter into your pan and level off with an offset spatula. Add the dollops of the remaining cookie dough over the top of the brownie batter. Sprinkle the remaining chocolate chunks and milk chocolate chips across the top of the cookies and brownie batter.
- Bake for 30-40 minutes. After 15 minutes of baking, cover the baking pan with foil to prevent the cookie dough from browning too quickly. Continue baking at the recommended time. The brownies should be set around the edges, with a slight jiggle in the middle. Remove from the oven and let cool in the pan.
- Slice and eat! Allow the brownie to cool completely. Sprinkle with flaked sea salt, slice, serve and enjoy.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Emilia
Oh wow, I cannot wait to make these Chocolate Chip Cookie Brownies. They look incredible! Awesome instructions too. And thanks for sharing Mike's amazing book. Its on my list to buy!
Emma
Thanks so much Emilia. I truly hope that you make them soon xx
Kriaten
What temp are these baked at? Am I missing this?
Emma
Hi Kristen- they bake at 180C (350F).
Gia
What temp and time would you recommend for 8x8 pan?
Emma
Hi Gia- The same temp as recommended in the recipe card. The bake time will change as the volume of batter remains the same but the pan size decreases making the brookies thicker. Make sure to cover it with foil if the cookie component is browning too quickly. Here is my note added to the recipe card: If baking in a 20x20cm (8x8inch) baking pan do not increase the temperature. Purely increase the time needed to bake. The brookies will be thicker in this smaller pan. I recommend checking them after 45 minutes and increasing the time in 5-minute increments from there.
Jessica Christensen
I want to make this in an 11"x17" pan for a crowd. Would I triple it?
Emma
Hi Jessica- Its hard to say as I've never baked this in a larger pan. But yes you can triple the recipe. Just look out for how much brownie batter is in your larger baking pan that it doent get too overfilled - as you'll still need to add the cookie batter on top which will increase the volume. I suspect the baking time will increase- you'll need to keep an eye in the centre of the pan.
Isabella fasciano
I give it 4 stars because it doesn't take 40 minutes to bake, it takes at least 2 hours.
Emma
Hi Isabella, Thank you for your feed back. I would definitely check your oven settings as if this was baked at 180C for 2 hours it would be burnt to a crisp!