Chocolate Chip Cookie Brownies Bars (Printable)

Chewy chocolate chip cookie dough meets rich fudgy brownie layers for the ultimate dessert bar experience.

# What You'll Need:

→ Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/3 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cookie Layer

09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup light brown sugar, packed
11 - 1/4 cup granulated sugar
12 - 1 large egg
13 - 1 teaspoon vanilla extract
14 - 1 1/4 cups all-purpose flour
15 - 1/2 teaspoon baking soda
16 - 1/4 teaspoon salt
17 - 2/3 cup semisweet chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla extract, whisking until smooth.
03 - Sift cocoa powder, flour, and salt into the wet mixture. Gently fold until just combined; avoid overmixing.
04 - Evenly spread brownie batter across the bottom of the prepared pan.
05 - In a separate bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in egg and vanilla extract until incorporated.
06 - Whisk flour, baking soda, and salt in another bowl. Gradually add to the wet mixture, mixing until just combined.
07 - Fold semisweet chocolate chips into the cookie dough.
08 - Drop spoonfuls of cookie dough over the brownie layer, gently spreading to cover. Small gaps where brownie shows through are acceptable.
09 - Bake for 33-36 minutes until golden on top. A toothpick inserted in the center should emerge with a few moist crumbs.
10 - Cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into bars.

# Expert Tips:

01 -
  • Two desserts in one means you never have to choose between your cravings again
  • The brownie layer stays impossibly fudgy while the cookie top gets perfectly golden and crisp
  • These bars actually improve after sitting overnight, if you can manage to save any that long
02 -
  • Underbaking slightly is your friend—these continue cooking as they cool, and gooey is always better than dry
  • Room temperature ingredients matter more here than in most recipes, especially that softened butter for the cookie layer
  • The cookie layer will look thick, but dont be tempted to press it down too hard or it wont bake through properly
03 -
  • Chill the cookie dough for 10 minutes if it feels too soft to spread—it makes layering so much easier
  • Use a light colored pan to prevent the edges from overbaking before the center is done
  • Let the bars sit at room temperature for 20 minutes before serving if they've been refrigerated—cold brownies lose their magic

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