Can’t decide between classic chocolate chip cookies or rich chocolate brownies? Now you don’t have to! These Chocolate Chip Cookie Brownies combine two favorites into one decadent dessert.

Chocolate Chip Brownie Cookie | Go Bold With Butter

Chocolate Chip Cookie Brownies

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 20 bars

Chocolate Chip Cookie Brownies


    For the Chocolate Chip Cookie Dough:
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup light brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • For the Brownies:
  • 1 cup (2 sticks) unsalted butter
  • 6 ounces semi-sweet or bittersweet chocolate, chopped or chips
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt


  1. For the cookie dough:
  2. In large bowl, stir together melted butter, brown sugar and granulated sugar. Add egg and egg yolk one at a time, stirring vigorously for 1 minute after each addition. Batter should turn pale in color. Stir in vanilla extract. Add flour, baking soda and salt, stir until incorporated. Stir in chocolate chips.
  3. Use medium scoop or spoon to portion cookie dough into balls. Place on small sheet pan and refrigerate while brownie batter is prepared.
  4. For the brownies:
  5. Preheat oven to 350°F. Line 9x13-inch baking dish with parchment paper.
  6. In medium saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and stir in sugar. Add eggs one at a time, stirring after each. Stir in vanilla extract. Add flour and salt, stir until incorporated.
  7. Spread brownie batter evenly over bottom of prepared pan. Drop chilled cookie dough balls into brownie batter, gently pressing down so they rest on bottom of pan.
  8. Bake until brownies are set and tops of exposed cookie dough are golden brown, about 35-40 minutes. Let cool completely before slicing.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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