The only disappointing thing about these chocolate chip cookie brownies? That we didn’t discover them sooner. This ingenious mashup of our favorite cookie and classic brownies means you never have to choose between the two again. Amen to that.–Angie Zoobkoff
What’s a “brookie”?
A “brookie” is exactly the recipe you’re looking at in this moment. (We’ll give you a moment to let that settle in.) And it’s as easy to make from scratch as homemade chocolate chip cookies and brownies. They simply get brought together. You just have one more bowl to wash afterwards but it’s sooooo worth it.
Chocolate Chip Cookie Brownies
- 1 stick (4 oz) unsalted butter, room temperature, plus more for the pan
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate, chopped
For the brownie batter
- 1 stick (4 oz) unsalted butter, cut into large pieces
- 6 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon coarse salt
- 1/2 cup plus 2 tablespoons unbleached all-purpose flour
Make the chocolate chip cookie dough
- Preheat oven to 350°F (177°C). Butter a 9-by-13-inch (23-by 33-cm) baking pan and line with parchment, leaving a 2-inch (5-cm) overhang on long sides.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, beat the butter and both sugars until pale and fluffy, about 5 minutes.
- Reduce the speed to medium-low and beat in the egg and vanilla.
- Reduce the mixer speed to low and gradually add the flour mixture and beat until just incorporated. Stir in the chocolate.
Make the brownie batter
- In a medium heatproof bowl set over but not touching a pot of simmering water, melt the butter and chocolate, stirring until smooth.
- Remove from the heat and whisk in the granulated sugar. Whisk in the eggs, one at a time, until combined. Whisk in the cocoa powder and salt. Fold in the flour until combined.
- Pour the brownie batter into the prepared pan, smoothing the surface and nudging the batter into the corners of your pan with an offset spatula.
- Crumble the cookie dough evenly over the batter.
- Cover with the parchment-lined foil and bake until just set, 20 to 25 minutes.
- Remove the foil and parchment and continue baking until golden brown and a cake tester inserted into the center (avoiding the chocolate chunks) comes out with moist crumbs, 25 to 30 minutes more.
- Transfer the pan to a wire rack and let cool completely. Lift the chocolate chip cookie brownies from the pan using the parchment and cut it into 24 squares. (The brownies can be stored in an airtight container at room temperature for up to 3 days.)
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Chocolate chip cookie brownies are like a dream. Seriously, chocolate chip cookie dough on top of a chewy brownie? How can this be bad. It can’t. And it isn’t. It’s delicious.
I was concerned that the cookie dough would sink into the brownie but it doesn’t. When you finally cut into it, there are two beautiful layers. I shared a few to get reactions and all were the same. Amazing!
Next time, I would leave the brownies covered for the first 25 minutes, then remove the foil for the remaining 25 minutes. These were crazy good from Day 1, just as good Day 2, and pretty good Day 3 but the cookie topping got a little dry. However, 15 seconds in the microwave made it taste like Day 1! Believe it or not, I was able to keep a few to have with vanilla ice cream and homemade hot fudge. Can’t think of a better ending to the weekend.
I cut this into 24 squares, which were good size servings.
I had tried this Chocolate chip cookie brownies recipe that made the rounds a few years ago using cookie mix and brownie mix in a rush and it was acceptable but not great. I had high hopes for this recipe. The recipe was easy to follow, didn’t make a terrible mess, and mostly the times were spot on. My tasters thought they were superb with a glass of milk.
I used Perugina chocolate 54% because my taste testers were two 8-year-old boys and I thought they might not like a darker chocolate. Because we like a fudgier brownie, next time I’ll probably check these at 25 minutes rather than 27 and 30 minutes would have been too overdone for our taste. Just note that they are cakey at 27 minutes.
There are some days when you’re in the mood for a chocolate chip cookie and some days when you feel like munching on a brownie but then there are the days when you can’t decide…and that is when you should make these chocolate chip cookie brownies. It’s a fair amount of work because you’re essentially making the dough for 2 recipes but it goes smoothly. Additionally, I cut corners and opted to use chocolate chips for the cookie portion instead of chopping chocolate.
When I put the brownie dough in the pan I did panic thinking it looked like a very small amount of dough. It really needed to be coaxed into the corners using an offset spatula.
I baked it for the first 20 and then uncovered it and thought the cookie topping was getting too well done. I put the foil back on and left it in for another 5 minutes. Honestly I think it could have gone less time. My past experience with this type of recipe has always been that the timing is an issue. After all, it is two layers of very different consistency. You just have to watch it carefully. I think baking it covered at the beginning was definitely a step in the right direction to getting these to come out well.
II think it easily cuts into 32 small brownies that are just right for a treat. I can’t report on a change in texture because my husband brought them toward the next day and they were gone by 10:30 am. He received no complaints!