There’s something you should know. I always underbake. On purpose. So today especially as you gaze upon those fudgy underbaked chocolate chip cookie brownies, I’m hoping no one takes offense to the excessive gooeyness. It’s just how I roll.
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I made these last night and half the pan is already gone! These are going to be my new go-to for baking! Love them!
Emily
There’s something else you should know. I don’t have much time to write this post today because right as soon as I’m done writing this, I am going to go up to the shelter to enjoy my favorite time of day: playtime.
Okay, let’s talk dessert real quick. This is the dessert that makes me think of my best friend which equals road trips, college, movie nights, and Mexican food. Totally a natural connection there.
Bottom line: we make these all the time.
This is also the dessert that should be really easy to make but somehow took me four tries to get it just right. I kid you not: I made this four times, so yes, everyone within a ten mile radius of our house now knows what chocolate chip cookie brownies are.
HOW TO MAKE OUR COOKIE BROWNIES:
I just want to say a few things about these chocolate chip cookie brownies.
1. You should make them in a square pan if you like your chocolate chip cookie brownies to be super thick. The first picture in the brown rectangle pan? That was attempt number 1. I hadn’t figured it out quite yet.
2. If you bake them for the right amount of time, they do not sink. It took me four times to figure that out, but say hello to the un-sunkenness of these cookie brownies. Even and perfect.
3. They might need to be covered with foil while you’re baking them. Yes, like a lasagna. The cookies just wanna get brown so fast, you know what I mean? So cover as necessary. I put some notes in the recipe about that, too.
4. For whatever reason, I just could not get this to work with a brownie recipe that was from scratch. Don’t get me wrong – when I did make them from scratch, they were COMPLETELY delicious. I used this recipe and while I totally loved the recipe, I just couldn’t get it to bake up evenly with the cookies on top. After three recipes from scratch and three sunken cookie brownies, I was done. It’s one hundred bajillion degrees and that is the point where melting chocolate in a double boiler becomes not fun anymore. We always use a brownie mix when we’re making these at my friend’s house anyways, so what the heck. Use whatever you want.
5. While I allow brownie mixes, I don’t allow cookie mixes or pre-done cookie dough. You MUST do these cookies from scratch because this dough will change your life. It takes like, 5 minutes. I should know – I’ve done it way more than four times.
6. MILK. Milk milk milk milk milk.
I’m out, you guys. It’s playtime.
Have a chocolate chip cookie brownie filled weekend!
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Chocolate Chip Cookie Brownies
- Total Time: 1 hour
- Yield: 24 1x
Description
These easy chocolate chip cookie brownies have my very favorite chocolate chip cookie dough baked into the top layer of decadent, fudgy brownies.
Ingredients
- 1 stick salted butter (1/2 cup, very soft)
- 3/4 cup white sugar
- 2 tablespoons brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 18.9 ounce brownie mix – my all-time favorite is Ghirardelli Double Chocolate
Instructions
- With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
- Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In my 8×8 square pan, I was able to get about 2/3 of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. Press gently on the dough just until it starts to sink down into the batter a little bit.
- Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.
Notes
Beware of taking these out too early because the cookies look brown – usually when I do that, the brownies are still underdone and they sink down in the middle. I found that it was easiest to alternate baking them covered and uncovered. I did the first 20 minutes uncovered, the next 10 minutes covered, and the last 5 minutes uncovered. This allows the brownies to bake without the cookies getting too brown. I’ve also taken foil and just made a cover around the edges so the middle can bake without burning the tops of the edges.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: American
Keywords: chocolate chip cookie brownies, cookie brownies, brownie recipe
I made this recipe with my dad once and it was amazing im making it rn but my cookie dough keeps sinking
The cookie dough tastes so so nice, not like cookie dough but caramel
Awesome recipe lindsay
They were undergone after 45 minutes in a 9×13. I couldn’t imagine an 8×8. But I took them out because the edges were super crispy and fhe middle was gooey. After setting up they were still good though. Would make again!
I made these last night and they are SUBLIME! I forced myself to trust your process of baking it long enough to cook the middle. I usually have the sinkhole in the center. This recipe was perfection. This will be my new “knock their socks off” dessert. Thank you so much.
This was THE best. I am so excited to share this with me friends!!!! I will definitely be making this again!
Just echoing the couple of other comments. These definitely need to be made in a 9×13 pan. We did it in a 9×9 and the middle was completely raw / undercooked and the edges crispy. We tried to put them in for an extra 3-5 minutes at a time and ended up doing about 45/50 minutes and the entire middle was just runny. I think the issue is the smaller pan.
Increasing the recipe 2X doubles all the ingredients but does not change the pan size or number. Should the prepared ingredients simply go into two 8×8 or 9×9 pans, and/or are there other options (e.g., what size rectangular?)
Thank you.
I absolutely adore this recipe and it’s absolutely perfect for this weekend! Can’t make up your mind between a chocolate chip cookie or a brownie? Why not make both? It’s absolutely amazing!
I made these tonight. I followed the exact instructions as listed. How long do you cook in an aluminum 9×9? I’ve baked these for over an hour and they are not done in the middle.
I am in 6th grade and always baking. I made these for my friend’s birthday present and they were so quick and easy. I even had enough cookie dough for my family and me! I recommend using mini chocolate chips though.
great recipe!
Agree with previous comments, these do not cook. I more than doubled the cooking time and they were no where near cooked through. Maybe the cooking temp should be higher? I would just not make this.
Both of my favorite sweets, brownies and cookies! What a great recipe. What should I do to make my cookie brownies be crunchy on the outer layer but still has the soft and gooey texture on the inside?
I like gooey but these were way underdone. I put them back in to bake another 10 minutes and still underdone. I will make again but definitely cook longer. I wonder about cooking just the brownie part halfway and then adding the dollops of cookie dough and push into the brownie dough and continue baking. The brownie part just didn’t get cooked. The other option is to try a larger pan (9X13) and then you could also use all the cookie dough that the recipe calls for.
I made these for my family and they turned out amazing!
Hoping you can help me. I have made this recipe 5-6x now and it’s delicious, but it always sinks in the middle while cooking in the oven. I’m at about 4500 feet altitude and using whole wheat flour 0.75 : 1. Any suggestions?
Was just looking at a guide for high altitude baking (linked below), and it sounds like your brownies may benefit from more flour. https://www.quakeroats.com/cooking-and-recipes/baking-101/welcome-to-baking-101/high-altitude-baking
worth EVERY single calorie…just remember everything is GREAT in moderation…soooooooo delicious
Is there a way to underbake these without them sinking in the center? I live in a higher altitude (~2700 ft) and have added about 15 minutes to the bake time, but they still sink in the center when cooling. Do you have any suggestions on how to prevent this from happening?
That small thing aside, I love this recipe and really appreciate having leftover cookie dough to munch on! haha
Made this for mothers day in my springform heart shaped pan. Definitely had to cover after about 15 minutes and cooked for an extra 15 minutes because of course, it didn’t cook evenly (I figured because of the pan). But, it came out AMAZING! The outer part was still soft and cakey, while the inner was more gooey. It was perfect for us (they like gooey, I like both XD). I will definitely be saving this recipe.
I added a layer of chocolate mousse ontop and buttercream decoration on that. Which made it even more gooey. It was delicious and barely lasted 24 hours in the house XD
I will also add, the cookie recipe is a winner for me. It reminds us of the original tollhouse cookie recipe before they changed it. Absolutely delicious!
Glad to hear it, Megan!
I did this exactly as said except I used a metal pan. I thought maybe 5 min less would be okay. But my brownies came out not cooked at all in the center… why? What did I do wrong? Please help lol
So sorry to hear these were undercooked for you, Castanza. 😕 It could’ve been your pan and/or not enough baking time. If possible, we’d recommend a glass 8×8 or 9×9 baking dish here and cooking the brownies for 35-40 minutes.
i have a question its been a while but i wanted to give it a shot: how about pre baking the brownie covered with tin foil for the first idk 15 min? then adding in the cookies since the brownie will still be gooey on the top? what do u think
We haven’t tested that out before to know if it works, but let us know if you end up trying it out, Dana. We’d love to hear!
muy bien es el receta
Omgoodness so delicious! I didn’t watch the video prior to making so my cookie chunks weren’t flattened on top like yours… Not as pretty but sooooo good! Love this recipe! Thanks for your multiple attempts to get it right… It’s perfect!
I made this for my coworkers and they LOVED them! This was so easy and definitely going to be a staple for me! 🙂
So glad to hear this, Elle!
I made these last night for a family get together. They were amazing! I will definitely be making these again, they turned out perfectly! The Ghirardelli chocolate brownie mix we bought came with a fudgy syrup packet. We swirled it throughout the brownie layer which added a nice gooey touch! Covering with foil half the time helped the cookie later bake perfectly. I only had a 9 x 13 cake pan available (Glass) but they turned out great just on the thinner side. Great recipe, thank you!
Glad you enjoyed these, Rachel!
I only have a rectangle pan for this recipe… any suggestions on baking time?
Hi, Ashley! We haven’t tested these out using a rectangle pan yet, but we’d imagine the cook time would be about the same.