chocolate chip cookies and brownies recipe

Written BySheba G Updated On
chocolate chip cookies and brownies recipe
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The Best chocolate chip cookies and brownies recipe

I started making chocolate chip cookies and brownies from the same recipe about a dozen years ago, mostly because I got tired of choosing between the two when my kids asked for dessert. This one recipe gives you a chewy, soft-centered cookie batch and a fudgy brownie pan without a second trip to the store. The ingredient list is short and I usually have everything in the pantry already, which matters more to me now than it did when I had fewer mouths to feed.

My family asks for these constantly. My youngest wants the cookies warm with milk after school, my oldest cuts the brownies into squares for movie night, and my husband takes whatever is left to work the next morning. I make them for birthday parties, potlucks, teacher gifts, and ordinary Tuesdays when the week has been long. They hold up well in a container for a few days and travel fine, so I rarely show up anywhere without a plate of them.

What I like about making these at home is that I know exactly what goes into them. No stabilizers, no preservatives, nothing I cannot pronounce. The dark chocolate brings in some antioxidants, the eggs add protein, and I can pull back on the sugar a little without wrecking the texture. I use real butter because it tastes better, and I let the kids help with the mixing and scooping since the steps are simple enough for small hands.

Chocolate Chip Cookie Brownies (Brookies)
4.6 from 1193 votes

A chewy chocolate chip cookie layer baked underneath a fudgy brownie layer in one pan. You get both desserts in a single square, with crisp edges and a soft, gooey center.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 16Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cookie Layer

1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

For the Brownie Layer

1/2 cup unsalted butter
4 oz semisweet chocolate, chopped
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup semisweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides, and grease the paper lightly.
2Make the cookie layer. Beat the softened butter with the brown sugar and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla until smooth.
3Whisk the flour, baking soda, and salt together, then add to the butter mixture on low speed just until no dry streaks remain. Fold in 1 cup of chocolate chips by hand. Set the dough aside.
4Start the brownie layer. Melt the butter and chopped chocolate in a small saucepan over low heat, stirring often, until smooth and glossy. Remove from the heat and whisk in the granulated sugar.
5Whisk in the eggs one at a time, then the vanilla, beating until the batter looks thick and shiny, about 1 minute.
6Stir in the flour, cocoa powder, and salt with a spatula until just combined, then fold in the remaining 1/2 cup of chocolate chips.
7Press the cookie dough into an even layer across the bottom of the prepared pan. Use lightly damp hands if the dough sticks.
8Pour the brownie batter over the cookie layer and spread it gently to the edges with an offset spatula or the back of a spoon.
9Bake for 30 to 35 minutes, until the edges look set and slightly puffed and a toothpick inserted near the center comes out with moist crumbs rather than wet batter.
10Cool completely in the pan on a wire rack, at least 1 hour. Lift the slab out using the parchment overhang and cut into 16 squares with a sharp knife, wiping the blade between cuts.

🔧Equipment

9×13-inch baking pan
Parchment paper
Mixing bowls
Whisk
Electric hand mixer
Small saucepan
Rubber spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 17g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 130mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: Pull the pan from the oven while the center still looks slightly underdone; it sets as it cools and keeps the brownie layer fudgy. Chilling the cookie dough for 15 minutes makes it easier to press into the pan. For clean squares, run the knife under hot water and dry it before each cut. Store leftovers in an airtight container at room temperature for up to three days, or freeze cut squares for up to two months.

I keep both of these recipes in my back pocket because they cover just about any get together, whether it is a weeknight treat or a table full of family on a holiday. The cookies come together fast enough that the kids can help, and the brownies bake up fudgy and rich for the crowd that wants something a little more decadent. Make a batch of each and you will have something for everyone without spending your whole day in the kitchen.

1. Can I make the cookie dough and brownie batter ahead of time?

Yes, and the cookie dough actually benefits from it. Wrap the cookie dough tightly and refrigerate it for up to 48 hours; the flour hydrates and the flavor deepens, and you can scoop straight from cold. Brownie batter is best used right away because the leavening starts working once it is mixed, so if you need to prep ahead, mix the dry ingredients and melt the chocolate and butter separately, then combine just before baking.

2. Why did my cookies spread too thin or my brownies turn out dry?

Cookie spread usually comes down to warm dough and warm pans. Chill the dough for at least 30 minutes, let baking sheets cool between batches, and measure flour by spooning it into the cup rather than scooping. Dry brownies are almost always a matter of overbaking. Pull the pan when the center still looks slightly underdone and a toothpick comes out with moist crumbs rather than clean batter, then let them cool completely in the pan so they finish setting.

3. Can I bake both recipes at the same time?

You can, but give them separate racks and rotate the pans halfway through. Cookies bake in roughly 10 to 12 minutes at 350°F, while brownies need closer to 25 to 30 minutes, so start the brownies first and slide the cookies in partway through. Keep at least an inch of space between pans so the heat circulates evenly, and never place one pan directly above another on the same side.

4. How should I store the cookies and brownies, and how long do they keep?

Cool both completely before storing. Cookies stay soft for about three to five days in an airtight container at room temperature, and a slice of bread added to the container helps them hold moisture. Cut brownies keep for four to five days the same way, tightly covered. For longer storage, wrap portions well and freeze for up to two to three months, then thaw at room temperature.

5. What is the best way to get that shiny, crackly top on the brownies?

The crackly top comes from dissolving the sugar fully while the batter is still warm. Melt the butter and chocolate together gently, then whisk in the sugar while the mixture is hot and keep whisking for a minute or two until it looks glossy, rather than stirring just until combined. Let the batter rest for a few minutes before baking, and avoid opening the oven door during the first half of the bake, since a draft can cause the surface to set unevenly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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