Chocolate Chip Cookie Brownies

These chocolate chip cookie brownies are a spectacular mash-up of classic chocolate chip cookies and a rich, fudgy brownie. Because no one should ever have to choose between the two.

A stack of five chocolate chip cookie brownies.

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

  • Quick Glance
  • (1)
  • 30 M
  • 1 H, 20 M
  • Makes 24
5/5 - 1 reviews
Print RecipeBuy the Martha Stewart’s Cookie Perfection cookbook

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  • For the brownie batter


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.) Originally published February 14, 2020.

Print RecipeBuy the Martha Stewart’s Cookie Perfection cookbook

Want it? Click it.

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.


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