Description
Chocolate Chip Cookie Brownies are a decadent fusion dessert combining rich, fudgy brownies with soft, chewy chocolate chip cookie dough swirls. This recipe layers smooth cocoa-infused brownie batter with dollops of classic chocolate chip cookie dough, baked to perfection for a marbled treat that’s gooey in the center and perfectly set around the edges. Ideal for sharing, these brookies offer the best of both worlds in a single bite.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Chocolate Chip Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper to prevent sticking and for easy removal of the brookies once baked.
- Prepare the brownie batter: In a microwave-safe bowl, melt 1/2 cup unsalted butter. Once melted, stir in 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until thoroughly combined.
- Mix dry ingredients into brownie batter: Sift together 1/3 cup cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt. Add these dry ingredients to the wet mixture and mix until the batter is smooth and free of lumps.
- Cream the cookie dough butter and sugars: In a separate large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until the mixture is light and fluffy.
- Add egg and vanilla to cookie dough: Beat in 1 large egg and 1 teaspoon vanilla extract to the creamed butter-sugar mixture until well incorporated and fluffy.
- Combine dry ingredients for cookie dough: Gradually add 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt, mixing until a soft cookie dough forms.
- Fold in chocolate chips: Gently fold 1 cup chocolate chips into the cookie dough ensuring they are evenly distributed without overmixing.
- Spread brownie batter in baking dish: Pour the prepared brownie batter into the lined baking dish and spread it into an even layer with a spatula.
- Add cookie dough dollops: Take spoonfuls of the chocolate chip cookie dough and drop them evenly onto the brownie batter layer.
- Create the marbled effect: Gently press and spread the cookie dough into the brownie batter to achieve a beautiful marbled swirl pattern throughout.
- Bake the brookies: Place the baking dish in the preheated oven and bake for 30-35 minutes, until the edges are set and the center remains slightly gooey for that perfect fudgy texture.
- Cool completely: Remove the brookies from the oven and allow them to cool completely in the baking dish to set firmly.
- Slice and serve: Once cooled, cut into 12 squares or desired shapes and enjoy this luscious combination of brownie and chocolate chip cookie goodness.
Notes
- For firmer brookies, bake a few minutes longer until center is fully set.
- Use parchment paper for easy removal and clean-up.
- Allow brookies to cool completely before slicing to maintain their structure.
- Substitute semi-sweet chocolate chips with milk or dark chocolate chips as preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
