Chewy Chocolate Chip Brookies
Do you ever have this dilemma? You really want some ooey, gooey, chocolatey brownies but you’re also kind of craving chocolate chip cookies too? Well luckily, you can have both! These chewy chocolate chip brookies are just the thing for us indecisive bakers! You’ll make two different batters for these yummy little treats –and one of them involves a lot of toasty browned butter! If you’re a chocolate lover and a cookie lover, you’re going to want to hang onto this recipe. I guarantee that you’ll be making these anytime you get a craving for something sweet. Top with vanilla bean ice cream while warm for a fully indulgent experience!
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I don’t know why I’ve never thought to combine a brownie and a cookie all in one delicious dessert. It’s genius! This recipe will probably go down as one of my top faves (but don’t worry white chocolate chip pumpkin bread, you still hold the #1 spot). These chocolate chip brookies combine the chocolatey goodness of a brownie with the warmness and comfort of a good ‘ol chocolate chip cookie! You’re going to want to make these ASAP friends!
How to Make the Best Chocolate Chip Brookies
For these brookies, you’ll need to go through a few steps, but trust me – it’s worth it! This is the ultimate chocolate lover’s dessert that cannot be beat!
Brown your butter. Trust me when I say, you won’t want to skip this step! Yes, you’ll have to let your browned butter chill for about an hour before using it in your cookies. But trust me! It is soooooo worth it. So worth it. Browned butter gives the cookie dough a deliciously nutty and caramelized flavor that is just out of this world!
Make your brownie layer. While your browned butter is chilling, you can prep your pan and make your brownie batter for the chocolate chip brookies. For the brownie portion, I really recommend using high-quality extra dark chocolate and Dutch-Processed Cocoa. You’ll get the richest and most decadent brownies this way! I always use Lindt 78% Cocoa Bars and Rodelle Dutch-Processed Cocoa for all of my brownies!
Make your chocolate chip cookie layer. Now you can pull that brown buttah outta the fridge! You’ll want to whip it up with the sugars until it’s all nice and fluffy. Be sure not to overmix once you add your dry ingredients. This will give you the most tender, chewy cookie portion! I also recommend using high-quality dark chocolate chips for these. My favorites are the Ghirardelli 60% cocoa chips.
Assemble! In your 8×8 inch pan, you’ll first want to add about 1/3 of the brownie mixture, spreading it evenly across the bottom of the pan. Then from here, it’s a dollop of brownie batter, a dollop of chocolate chip cookie dough, and repeat! Pop the pan in the oven for 25-40 minutes (depending on whether you like gooey or well-done bars) and you’re in business!
If you want to get super clean lines when you cut into these babies, I’d recommend leaving them in the fridge for a bit. But really, do we have that kind of self-control? I dare you to deny one of these chocolate chip brookies straight outta the oven!
I hope you enjoy these brookies as much as I did! They’ll definitely be in regular rotation around my house.
For other chocolatey goodness check out these recipes!
- Double Chocolate Chip Bundt Cake
- Espresso Chocolate Sandwich Cookies
- Double Dark Chocolate Cupcakes
- Oatmeal Chocolate Chip Cookie Cake
As always, be sure to tag me in your photos on Instagram if you make my recipe or use in your photos! I love to see what you are baking.
Chewy Chocolate Chip Brookies
For the Brownie Layer
- 5 oz bittersweet chocolate (I use 78% cocoa)
- 1/4 cup unsalted butter
- 1 large egg plus one egg yolk (room temperature)
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/3 cup all-purpose flour
- 3 tbsp Dutch-processed cocoa
- 1/4 tsp salt
For the Chocolate Chip Cookie Layer
- 1/2 cup unsalted butter (browned, strained and chilled for 1 hour)
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg, room temperature
- 3/4 tsp vanilla extract
- 1 cup + 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup dark chocolate chips (I use Ghirardelli 60% cocoa)
- ***NOTE: Be sure to brown the butter and chill it for an hour first before beginning to make the layers for your brookies
For the Brownie Layer
- Preheat oven to 350°F. Spray an 8×8 inch pan with non-stick baking spray and line the bottom with parchment paper. Be sure the edges of the parchment paper hang off of the sides of the pan so that you can easily remove your brookies once they are cooled.
- In a medium saucepan over low heat, melt the chocolate and butter together. Stir often until the butter is melted and the chocolate is smooth and shiny. Remove from the heat and set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the egg, egg yolk, sugars and vanilla on high speed for 4-5 minutes until the mixture is thick and pale in color.
- Reduce speed to low and add in the cooled, melted chocolate and butter mixture. Mix until incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
- Remove the bowl from the mixer and fold in the dry ingredients gently with a spatula, mixing until just combined. Do not overmix. Set aside until ready to assemble.
For the Chocolate Chip Cookies
- To brown the butter, place butter in a medium saucepan over medium heat. Stir occasionally until the butter is melted. Continue to stir often as the butter begins to foam and crackle. You will need to stir the butter as it sizzles for 4-5 minutes. Bits of golden brown butter will begin to fall to the bottom of the pan. The crackling sound will stop and the butter will be amber in color when it is done.
- Remove butter from the heat and pour into a heat-safe bowl using a fine mesh strainer. Discard the browned butter bits in the strainer. Place bowl of butter in the refrigerator for an hour, or you can set in the freezer to harden for 30 minutes.
- Once cooled, spoon the browned butter into the bowl of a stand mixer fitted with the paddle attachment.
- Add the sugars and beat on medium high-speed for 2-3 minutes until it is light and fluffy. Add the egg and vanilla and mix well until combined.
- In a separate bowl, whisk together the flour, baking soda and salt.
- With the mixer on low speed, gradually add the flour mixture in 3 parts. Scrape down the sides of the bowl as needed. Do not overmix (a few flour streaks remaining is ok).
- Remove the bowl from the stand mixer and us a spatula to gently fold in the chocolate chips
- Start by spooning ⅓ of the brownie batter on the bottom of the pan. Use an offset spatula to roughly smooth across the bottom of the pan (but it does not need to be perfect!)
- Alternate spoonfuls of chocolate chip cookie dough and brownie batter across the pan until all of the dough and batter are gone. Gently press the mixture down with a spatula, but do not overwork the dough.
- Bake at 350°F for about 25 minutes. You can bake for up to 40 minutes if you prefer more well-done bars. Bake less if you prefer them gooey.
- Remove the pan from the oven and cool on a wire rack completely before slicing. I would recommend also chilling the brookies before slicing to get sharp, even slices. Enjoy!
- Brookies will freeze well. Wrap tightly in a layer of plastic wrap followed by a layer of aluminum foil. You can defrost at room temperature