Chocolate Chip Cookie Brownies

If you love chocolate chip cookies and adore brownies, these bar cookies are sure to satisfy.
If you love chocolate chip cookies and adore brownies, these bar cookies are sure to satisfy.

After this grueling past year and a half, you most certainly deserve a special treat.

Or two treats in one to be exact.

“Chocolate Chip Cookie Brownies” is precisely that.

Let those words roll over your tongue and sear into your mind for a hot minute: Chocolate chip cookie. Plus brownies.

Stacked one on top of each other, these cookie-brownie bars are truly the best of both worlds.

And a riot of dark chocolate.

This decadent recipe is from “Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Sweet Treats to the Next Level” (Clarkson Potter) from the Kitchens of Martha Stewart Living.

They are essentially Brookies, which are often made as individual circular cookies. This recipe streamlines that because you bake everything in one pan. Which, of course means you get to enjoy them even sooner.

A brownie batter — made with melted bittersweet chocolate, cocoa powder, eggs, butter, and just enough flour to hold it all together — goes down into the pan first. Then, you mix up the chocolate chip cookie dough, made with more chopped bittersweet chocolate chunks, and crumble it over like streusel. As it bakes, the cookie dough will spread out over the top, covering most of the brownie layer, but letting inviting splotches show through teasingly.

The brownie batter gets topped with crumbles of cookie dough.
The brownie batter gets topped with crumbles of cookie dough.
The just-baked pan.
The just-baked pan.

The brownie part is lush and chewy, while the crisp cookie top boasts the lilt of vanilla and plenty of gooey chocolate bits destined to smear every finger.

Together, they are pure richness and contentment all rolled in one.

The perfect sweet treat.
The perfect sweet treat.

Chocolate Chip Cookie Brownies

(Makes 16)

For the cookie dough:

1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan

1 3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon coarse salt

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

6 ounces bittersweet chocolate, chopped

For the brownie batter:

1 stick (1/2 cup) unsalted butter, cut into large pieces

6 ounces bittersweet chocolate, coarsely chopped

1 1/2 cups granulated sugar

3 large eggs, room temperature

1/4 cup unsweetened Dutch-process cocoa powder

1/2 teaspoon coarse salt

1/2 cup plus 2 tablespoons unbleached all-purpose flour

Make the cookie dough: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on long sides. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, with an electric mixer on medium-high, beat butter and both sugars until pale and fluffy, about 5 minutes. With mixer on medium-low, beat in egg and vanilla. With mixer on low, gradually add flour mixture and beat until just incorporated. Stir in chocolate.

Make the brownie batter: In a medium heatproof bowl set over (not in) a pot of simmering water, melt butter and chocolate, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa powder and salt. Fold in flour until combined.

Pour brownie batter into prepared pan, smoothing top with an offset spatula. Crumble cookie dough evenly over batter. Cover with parchment-lined foil; bake until just set, about 20 minutes. Remove foil and continue baking until golden brown and a cake tester inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more. Transfer pan to a wire rack and let cool completely. Lift brownies from pan using parchment; cut into 16 squares. (Brownies can be stored in an airtight container at room temperature for up to 3 days)

From “Martha Stewart’s Cookie Perfection” from the Kitchens of Martha Stewart Living

More Martha Stewart Cookie Recipes to Enjoy: Brown-Butter Crinkle Cookies

And: Brown-Butter Toffee Blondies

And: Butterscotch-Cashew Blondies

And: Chewy Coconut-Chocolate Pinwheels

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4 comments

  • Always like to have two desserts. Even better when I can enjoy both at the same time! This is wonderful — love the concept, and these look SO good. Thanks!

  • Hi John: They are the epitome of chocolate decadence! πŸ˜‰

  • Mmm these look so delicious! One-pan dessert recipes are definitely nice to have on hand. The only downside is having to wait for the bars to cool completely!

    I’ve always loved the cover of this cookbook — makes me wonder who was the lucky person who got to take a bite out of that cookie. ;D

  • Hi Joanna: I confess that at times I have actually not waited until the bars have cooled, and have discreetly cut off just the tiniest corner to try. I can’t help myself! As for the person who gets to take the first bite of the cookie on the cover of the cookbook, it’s got to be Martha, herself, right? Or only someone whom she deems thoroughly worthy, of course. πŸ˜‰

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