Chocolate Chip Cookie-Topped Brownies
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Brownies are good. Chocolate chip cookies are good. Chocolate chip cookie dough-topped brownies? Utterly delicious.
These brownies take two of the most popular desserts – brownies and chocolate chip cookies – and combine them into one amazing, sinful treat. The bottom is a classic brownie recipe, and the top chocolate chip cookie dough. The combination of flavors is wonderful and the best part is eating them warm from the oven or reheated – the chocolate chips from the cookie layer on top are slightly melted, giving the brownies that great ooey-gooey-ness that can only come from perfectly baked chocolate chip cookies. You’ll want to have a nice tall glass of cold milk ready when you serve these!
Now one of the things that most people, myself included, love about brownie recipes is that they are usually “one bowl” recipes that don’t require a stand or hand mixer. This recipe bucks that trend and in fact requires you to use two separate mixing bowls, but I am whole-heartedly telling you that the extra work is absolutely worth it, as these are not your typical brownies. The brownie layer, once mixed, is very reminiscent of of the French Chocolate Brownies by Dorie – the batter is quite airy and almost mousse-like.
Notes on recipe:
♦ I cut the recipe in half and baked it in an 8×8 pan. For a half recipe, you’ll want to bake for approximately 35-40 minutes.
♦ I strongly suggest erring on the side of underbaking these, as you will not want them overdone.
♦ When layering on the cookie dough, I recommend using a small icing spatula and spreading the dough very gingerly over the brownie batter.
♦ I think you could get away with more than the recommended servings (24 for a full batch, 12 for a half). I would do the recommended size if you’ll be serving it as dessert, but if you’re making them just to have in the house or to take to a party, I’d cut squares and go for 16 or 32.
More Dorie Greenspan brownies:
French Chocolate Brownies (a favorite of mine!)
Quintuple Chocolate Brownies
Chocolate Chip Cookie-Topped Brownies
Yield: 24 brownies
Prep Time: 30 minutes
Cook Time: 50 to 55 minutes
Total Time: 1 hour 20 minutes
Ingredients:
For the Brownie Layer:
6 ounces bittersweet chocolate
3 ounces unsweetened chocolate, coarsely chopped
2 sticks (8 ounces) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
½ teaspoon salt
½ teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup walnuts, coarsely choppedFor the Cookie Layer:
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter, at room temperature
¾ cup (packed) light brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chipsDirections:
1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9x13-inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.
2. To make the brownie batter, put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. Remove the bowl from the heat. Alternatively, you can microwave the chocolates and butter together in 30-second increments, stirring well after each one.
3. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
4. To make the cookie dough, whisk together the flour, baking soda, and salt.
5. Working with the stand mixer in a cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.
6. Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
7. When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.
(Adapted from Baking: From My Home to Yours
by Dorie Greenspan)
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Gorgeous! I have to say – I’d downsize the portions, but my boyfriend was pretty happy with them as is!
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Yours look beautiful and delicious! I wish I had thought to reheat mine for just a couple of seconds…just to get a little of that gooeyness again! YUM!
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Thanks for the tip about reheating
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Those look delicious. They were rich – but VERY good.
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Oh wow, yours turned out perfect! My cookie batter sank into the brownie batter so it was a bit of a mess.
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Boy oh boy, do these look delicious! I love the idea of combining two classic–and amazing–desserts into one SUPER STAR. I would love to top these with some vanilla ice cream and wash them down with a cold glass of milk. Excellent job!
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i just put these in the oven. i hope mine turn out as pretty as yours!
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Whoa, these look amazing. I can’t wait to try this recipe, they look heavenly!
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These look amazing!
They will be on my list of goodies to bake next!!
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These look absolutely delicious! Can someone with little kitchen experience make these?
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Hi Chocolate Angie,
Someone with little kitchen experience can definitely make these! It’s basically cookie dough on top of brownie batter. Please feel free to email me (michelle@browneyedbaker) if you have any specific questions!
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These turned out very badly for me, and I consider myself to be a very experienced baker. It seems that at the regular size, there is too much cookie dough to be spread thinly enough. I may try them again one day, but right now, those get a bad review from me.
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Hi Angela, I’m sorry to hear that these didn’t turn out well for you. I don’t know that the cookie dough needs to be spread very thin. Was it a taste factor that turned out badly, or baking results? I’d love to help if I could!
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Just made a batch~ and delivered to my neighbor and of course tasted them to be sure they were “okay”. Yum! I wasn’t able to spread the cookie dough, but I used clumps to get the dough throughout the top… worked great!
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Wow these look and sound amazing! I hope to make them soon!
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I’m about to prepare these seemingly delicious cookie brownies, but I’m wondering how it’s going to be possible to spread the thick cookie dough over the thin brownie batter. Any suggestions?
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Hi Jackie,
I used an offset spatula and just took it nice and slow. I know it sounds like a weird concept, but I really didn’t have any trouble with it. Enjoy!
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I made these brownies for July 4th, and used red and blue m&m’s and white chocolate chips in place of the chocolate chips (for the cookie layer). They were a smash hit! I made the full 9 x 13 pan (used pyrex glass) and found I had to bake them about 1 hour and 5 to get them to cook through. They came out wonderfully mosit and chewy. Thanks for the recipe!
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i just made a batch of these- i did the half recipe and baked it for the recommended time- but they aren’t set up enough. but, wow are they good. baking them again for my sister in laws shower and i am sure these will be one of my husband’s faves.
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The hit of the bake sale! I actually double the recipe and then cut them up into generous squares which I individually wrap. We always sell out. When I bring them in the day before, people will pay me as soon as they see me with them. What can I say? Hungry college kids.
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Michelle on November 29th, 2010 at 8:02 pm
Oooh selling out a bake sale is a definite thumbs up!
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I had a friend ask me to make these and they came out really good! They were easy and simple. Im not every experienced (I am only 14) but I took them to school and everyone loved them. I will make these again for sure!
Instead of using a 9×13 I used a 9×14 and noticed that they took about an hour, maybe a bit more to really cook through but still be moist. Also once they were done, I cut the edges off of the whole thing, then into the squares. We saved the so we can maybe crumble them over some ice cream! yummy
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Michelle on March 21st, 2011 at 12:09 am
Hi Zoe, I’m so glad you liked these and that they were a hit with your friends!
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These sound delicious! I am always baking and always looking for new ideas i have had something similar before (store bought) they were pretty good and i am extremely excited to try these. what do you suggest i use for the chocolate in the brownies. what have you guys used?
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Michelle on April 18th, 2011 at 8:01 pm
Hi Lauren, I typically always use Ghiradelli chocolate for my baking.
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Lauren on April 18th, 2011 at 8:21 pm
i often use Ghiradelli too.. thats what i’ll use. I am so excited to try these Thanks!
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I saw this and had to try it, it looked so sinful! I finally got to bake them today and it came out perfectly *yay* I did the large batch and can’t wait to share them with my family this afternoon
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would it be possible for me to use store bought brownies like betty crocker.?
please let me know asap, i need to make them for tommrow morning.
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Michelle on June 8th, 2011 at 8:28 pm
Hi Kylie, Yes I think using a box mix for the brownies would be okay.
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i know this definately wouldnt be as good but in a bind could you just use store bought brownie mix and cookie dough and follow on from step 4?
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Michelle on August 10th, 2011 at 6:34 pm
Hi Bobby, I think that would work, I would just watch bake time and temperature and check your packages to make sure they’re right.
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I have been battling this Dorie Greenspan recipe for years, honestly I should have given up by now but I love them so much (even flawed), I can’t stop. Every time I make them something turns out wrong…most typically, the cookie layer on the top turns out over cooked.
I’ve tried the following:
1. Baking them on a lower rack in the oven (which ended with an overcooked brownie bottom)
2. Placing a piece of aluminum foil over the top at various points in the baking process, beginning, middle, and end (which still didn’t help the excessive browning of the cookie layer).
3. Underbaking them (the brownie layer just does not get cooked well enough).
I will never give up on these pieces of heaven (slightly stubborn). I was so excited to see this online, I could really use some good suggestions!!!
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TARA on November 9th, 2011 at 7:35 pm
TRY THIS COPY RECIPE NEVER FAILS!!!!!
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
I use this ever time and cookie is never over done!!!! Stays soft and moist… Hope this helps..
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TARA on November 9th, 2011 at 7:37 pm
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips
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The first time I made these they turned out perfect and were the hit of the party! My friends now ask for them all the time. The last two times I have made the brownies, the chocolate chip cookie top seems to sink into the brownie portion more than I remember it doing before. Also, the top of the bars have gotten darker, even though I have been super careful not to overcook them. The last time I made these brownies I moved my oven rack down and lowered the temperature a tad, but the top still was a little “crunchy” on the sides (9×13″ pan, baked 45 minutes, center done perfectly). I have followed the recipe meticulously and I cannot figure out what may be the problem. The bars still taste great, but my friends and I remember them being better. Any help or suggestions would be appreciated! Thanks!
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Michelle on November 15th, 2011 at 10:36 am
Hi Jean, If the recipe turned out perfectly the first two times and then not so much, and you didn’t change anything (substitutions, etc.) and you know your oven temperature isn’t off (only way to know for sure is by using an oven thermometer), unfortunately I would have no idea what would cause the variation!
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I made a half batch of these and I could not get the inside to finish cooking. The top is as brown as the brownie part and is crunchy, yet the inside is still runny. I am waiting on them to cool so I havent tasted them yet. I’m sure they will taste good but I’m skeptical on the texture. Any idea what might have gone wrong?
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Michelle on December 10th, 2011 at 5:47 pm
Hi Ren, It sounds like it may be a temperature issue – that the outside overcooked before the inside had a chance to bake enough. Do you happen to have an oven thermometer?
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hi Michelle:
I would love to make these as cupcakes for a party for my son. What do you recommend as the ratio of brownie dough/cookie dough? Should there be any reduction in the cooking temperature? Thank you!
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Michelle on May 30th, 2012 at 10:34 am
Hi Alisa, I’m not sure that these would actually bake up as cupcakes. Both brownies and chocolate chip cookies by nature bake up very flat. You would need to have something like cake batter to bake up in a typical cupcake shape. You could do a chocolate cupcake with a cookie dough frosting, though!
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If I could I would eat chocolate chip brownies everyday. Unfortunately if I did that I would become super fat.
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