Chocolate Chip Cookie Brownies

• Unsalted butter: provides richness and helps create that fudgy texture we all crave
• Granulated sugar: sweetens while helping create that shiny top crust
• Large eggs: bind everything together and add structure
• Vanilla extract: enhances the chocolate flavor without overwhelming
• Cocoa powder: delivers intense chocolate flavor; look for Dutch-processed for best results
• All purpose flour: keeps the brownies dense and fudgy rather than cakey
• Salt: balances the sweetness and enhances chocolate flavor

• Softened unsalted butter: creates a tender cookie layer
• Granulated sugar: provides sweetness and helps with spreading
• Brown sugar: adds moisture and that classic cookie flavor
• Large egg: binds ingredients and adds structure
• Vanilla extract: brings warmth and depth
• All purpose flour: provides structure; use unbleached for best flavor
• Baking soda: helps the cookie layer rise slightly
• Salt: enhances flavor and balances sweetness
• Chocolate chips: choose semisweet for the perfect balance of sweet and bitter

Step-by-Step Instructions

Prepare Your Pan:

Preheat oven to 350°F and line a 9x9 inch square baking pan with parchment paper leaving overhang for easy removal. The parchment prevents sticking and makes cleanup a breeze.

Make Brownie Batter:

Melt butter in a medium saucepan over low heat then remove from heat. Whisk in sugar until combined then add eggs one at a time whisking well after each addition. Stir in vanilla extract. Sift cocoa powder, flour, and salt directly into the mixture and fold gently until just combined. Be careful not to overmix as this will make your brownies tough.

Make Cookie Dough:

In a large bowl cream together softened butter, granulated sugar, and brown sugar until light and fluffy about 3 minutes. This incorporates air for a better texture. Add egg and vanilla extract mixing until well incorporated. In a separate bowl whisk together flour, baking soda, and salt then gradually add to wet ingredients mixing just until combined. Fold in chocolate chips gently to distribute evenly.

Assemble the Layers:

Pour brownie batter into prepared pan spreading into an even layer. Dollop spoonfuls of cookie dough evenly over the brownie batter. The cookie dough will spread while baking so gaps between dollops are fine.

Bake to Perfection:

Bake for 25 to 30 minutes until the cookie top is golden brown and a toothpick inserted comes out with a few moist crumbs. The center should be set but still slightly soft. For the perfect texture avoid overbaking as they will continue to firm up as they cool.

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My favorite part of this recipe is watching people take their first bite. Without fail there's always that moment of surprise and delight when they taste how perfectly the fudgy brownie complements the chewy cookie layer.

Storage and Make-Ahead Tips

These bar cookies will stay fresh in an airtight container at room temperature for up to 3 days. For longer storage refrigerate for up to a week though the texture is best within the first few days. You can also freeze them for up to 3 months individually wrapped in plastic wrap and stored in a freezer bag. Thaw at room temperature for an hour before enjoying.

Creative Variations

The basic recipe is incredible but you can easily customize these brownies to create new flavor combinations. Try white chocolate chips in the cookie layer for a striking visual contrast. Mix in chopped nuts like walnuts or pecans for added texture. For a festive touch incorporate seasonal candies or colored sprinkles on top before baking. My personal favorite variation is adding a teaspoon of espresso powder to the brownie batter which intensifies the chocolate flavor.

Serving Suggestions

While these brownies are absolutely perfect on their own there are ways to elevate them for special occasions. Serve warm with a scoop of vanilla ice cream for an indulgent dessert. Cut into small squares and arrange on a platter for potlucks or parties. For the ultimate dessert experience warm slightly in the microwave for 10 seconds and drizzle with caramel or chocolate sauce.

Recipe FAQs

→ How do you get the brownie base to stay fudgy?

Ensure you don’t overbake the brownies and use quality cocoa powder to achieve a rich, moist texture.

→ Can I use store-bought cookie dough?

Yes, you can use store-bought cookie dough for convenience, but homemade dough provides the best flavor.

→ What type of chocolate chips work best?

Semi-sweet chocolate chips are ideal, but you can also experiment with milk or dark chocolate chips for variety.

→ Can I make this dessert ahead of time?

Yes, these brownies can be made a day in advance. Store them in an airtight container to keep them fresh.

→ How do I store leftovers?

Place the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.