posted in All Time Faves

Chocolate Chip Cookie Dough Brownies: Take Two

Once upon a time I made a Chocolate Chip Cookie Dough Brownies recipe.  I loved them, I shared them on my blog, and readers either loved them or not.  Here is a short video showing you how to make them:

There were a few “observations” made about my version of this totally-awesome-brownie-recipe that were sinking into my soul… which caused me to lose sleep at night (not really, but I added that for dramatic effect…)  I LOVE MY FIRST VERSION THE WAY IT IS… but I decided to listen those observations to see if I could create an even better Chocolate Chip Cookie Dough Brownies Recipe and make everyone happy!  Here it is!

Chocolate Chip Cookie Dough Brownies recipe - from

Okay, first “observation”:  The cookie dough is “grainy.”  Well, I’ve got news for y’all.  Cookie dough is grainy. That’s just the way it is.  In this version, I melted the butter and then whisked in the sugars to see if I could make it less grainy and more dissolved… it might be a little better, but it’s still grainy.  If you’re a cookie dough lover then you know what I mean and you don’t care.  Cookie dough is just (by nature) grainy!  Someone had suggested trying powdered sugar to avoid the whole grainy-thing.  I wasn’t into that.  Real chocolate chip cookie dough must have both white granulated sugar and brown sugar or it doesn’t taste like chocolate chip cookie dough.  So there.

Chocolate Chip Cookie Dough Brownies recipe - from

Second observation:  The cookie dough layer isn’t thick enough.  In this version, the brownies are baked in a 9×9- inch pan.  The brownie layer and the cookie dough layer are just about even.  That should satisfy just about everyone, right?

Chocolate Chip Cookie Dough Brownies recipe - from

Third observation:  The brownie layer isn’t fudgy… or it has no flavor (in other words… it’s not good).  This (new and improved) brownie layer is FUDGY.  Though I have to admit, I don’t think anything is wrong with the original chocolate chip cookie dough brownies recipe.  I like both, but I do like this one better.

Chocolate Chip Cookie Dough Brownies recipe - from

Fourth observation:  The cookie dough layer doesn’t stick to the brownie layer.  I don’t have this problem, so let me share exactly how I construct my brownies so it works per-fec-to:  I bake my brownies in a pan lined with parchment paper, then I put them in the refrigerator until they are all cooled down and pretty firm.  While the brownies are baking, I make the cookie dough and then refrigerate it until the cookie dough is chilled and easy to work with (firm-ish).  Then I take the brownies out of the fridge, wet my hands (or spray them with nonstick spray) and pat the cookie dough on top of the brownies into an even layer.  Then I wrap the pan with plastic wrap and refrigerate the brownies until they are firm.  Take the brownies out of the pan and place them on a cutting board.  Because I’m obsessed with neat edges, I use a very sharp, large knife to cut off all of the edges, then I cut the brownies into small, clean pieces.  Clean pieces require that you wipe your knife with a paper towel between cuts.

That’s it!  You’ve learned all of my secrets.  And now you can make my new-and-improved version of this chocolate chip cookie dough brownies recipe.  By all means, let me know what you think of them… and if you have any feedback about these!  Hopefully, they are perfect.  That’s the goal here.  See, I listen to my readers… and keep workin’ it to make you happy and satisfied!  It’s a tough job (you know… re-testing chocolate chip cookie dough brownies over and over again to find the perfect version), but somebody has to do it, right? 🙂

Yield: 16 brownies

Prep Time: 30 minutes + chill time

Cook Time: 25 minutes

Chocolate Chip Cookie Dough Brownies



  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/2 cups bittersweet chocolate chips
  • 1 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour


  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
  • 3/4 cup granulated white sugar
  • 3/4 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons milk or cream
  • 1 1/2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup all-purpose flour
  • 1 cup miniature chocolate chips
  • additional miniature chocolate chips, if desired (to garnish the top)


Prepare the brownie layer-

  1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.
  2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).

Prepare the cookie dough layer:

  1. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (1 to 2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).
  2. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.

285 Responses to “Chocolate Chip Cookie Dough Brownies: Take Two”

  1. postedMay 29, 2012 3:43 AM

    Oh wow…..these look INCREDIBLE!! Of course as a COOKIE DOUGH LOVER, I am biased, but I must make these soon. This could very well become my favorite dessert of all time. Somthing I tend to do to spread out the “sugar attack” is to freeze some of the treats. I can imagine how great these would be chopped up into 1 inch pieces to add to ice cream. Mmm…..

    Thanks for sharing…hope you had an incredible Memorial Day weekend! 🙂

  2. postedMay 29, 2012 3:44 AM

    Sweet goodness, yes please!

  3. postedMay 29, 2012 3:54 AM

    I’m pretty sure I’d be happy with any version of a cookie dough brownie. I have to agree with you on the cookie dough texture, I actually would prefer and expect grainy.

  4. postedMay 29, 2012 4:37 AM

    I love cookie dough in any form so either version would be a winner for me. But them again I would have an excuse to try *two* pans 🙂

  5. postedMay 29, 2012 4:54 AM

    I’d say you’ve got everything covered, Lori! Frankly, I never thought about the grainy part…I love it that way. Half and half sounds like the perfect combo to me.

  6. postedMay 29, 2012 5:00 AM

    These look fabulous! I don’t usually make brownies from scratch because I think the Ghirardelli brownies are soooo good. Your cookie dough on top is delish. To make the dough less grainy, I melt the sugars as much as possible in melted butter over low heat.
    Thanks for your tips.

  7. postedMay 29, 2012 5:01 AM

    New, improved, & delicious!!! I can’t wait to try them! 😀

  8. postedMay 29, 2012 5:40 AM

    I didn’t see anything wrong with the first version but I might as well try these, too!

  9. postedMay 29, 2012 5:58 AM

    Haha…I had to laugh at the “observations” and your responses! One of the things I like about cookie dough is that is is grainy…I mean, that’s part of what makes if dough, right? 😉

    I know these must be delicious….they look…and sound incredible!

  10. postedMay 29, 2012 6:26 AM

    They look perfect!

  11. postedMay 29, 2012 6:30 AM

    Criticism can be hard to take. It’s good of you to go back and re-work it. The key to remember is that it’s not a rejection of you – just the way the recipe was written or performs. I can tell from the tone of your post that you took the comments hard. Think about Cook’s Illustrated and other test kitchens. They go through tons of recipe variations to find the perfect one!

    • postedMay 29, 2012 6:36 AM

      Oh man, I hope it didn’t come across like that… this post is all in good fun, and I definitely didn’t take it to heart. Just used a little sarcasm in the post, lol! I just figured since there were so many of the same comments on the old recipe that it was worthy of revising. It’s all good!

  12. postedMay 29, 2012 6:54 AM

    These seriously look incredible, and I’d love one right now!

  13. postedMay 29, 2012 7:04 AM
    Liz (Little Bitty Bakes)

    Maybe in Take 3, you can double the cookie dough layer, lol! Grainy as it may be, I love cookie dough. The brownies here look SO fudgy, yum!

  14. postedMay 29, 2012 7:06 AM

    LOL! Some people like to have everything made exactly their way and spoon fed to them. And yes, cookie dough IS grainy! Duh!

  15. postedMay 29, 2012 7:08 AM

    Love those “observations”, we all get them….
    You’re the best for reworking the recipe, though!

  16. postedMay 29, 2012 7:10 AM
    Catalina @ Cake with Love

    I love cookie dough and when I see such a thick layer on top of brownies I must tell you that this is the perfect recipe! Definitely making it! Thanks!

  17. postedMay 29, 2012 7:28 AM

    I love your fun, candid post. Cookie dough is what it is and is SO good, grains and all. 🙂 These certainly do look like perfection! Katrina–Baking and Boys!

  18. postedMay 29, 2012 7:40 AM

    I love that these are super thick and fudgy looking 🙂

  19. postedMay 29, 2012 8:12 AM

    You are brilliant, Lori! I have no problem with grainy cookie dough…it’s half the reason I make cookies in the first place. These are just too amazing!

  20. postedMay 29, 2012 8:18 AM

    I now have one serious craving, thanks to you Missy! I love the sarcasm. You’re a better person than me though- I would’ve told ’em to kiss my a$$ 😉

  21. postedMay 29, 2012 8:31 AM

    Your cookie dough brownies is a recipe I’ve had bookmarked since you orig posted it and I just never got around to making it…now, I have reason to get busy!

    I cannot believe the ahem….feedback….people gave you? I think they looked amazing and I think you are such a sweetheart to even attempt to troubleshoot the issues for folks. Bravo, Lori!

  22. postedMay 29, 2012 8:36 AM

    These look amazing! I can’t wait to make them =]

  23. postedMay 29, 2012 9:16 AM

    These look delicious, Lori!

  24. postedMay 29, 2012 9:36 AM

    i made the original recipe last week for my co-workers as part of a farewell tour of treats as i left my former job. let me emphasize that there were zero complaints or “observations” as you so graciously phrased it. they are the bomb and hello, the grainy texture is what makes it cookie dough!!!!

  25. postedMay 29, 2012 9:37 AM

    I made these when you first posted the recipe, and they were a huge hit!! Grainy dough, is the reason you eat it! Otherwise you bake it into a cookie where it is no longer grainy 🙂 Nice of you to work work it though, I will have to try this one too!

  26. postedMay 29, 2012 9:47 AM

    I can’t believe I missed your first recipe! Thanks for version number two!

  27. postedMay 29, 2012 10:08 AM

    Holy moly these look incredible. I totally wouldn’t trust myself around a pan of these as I know I wouldn’t be able to resist just one. A tall glass of milk and one of these could make my day for sure! 🙂

  28. postedMay 29, 2012 10:27 AM

    This reminds me of my favorite ice cream flavor! Can’t wait to try these out, perfect picnic packing treats!

  29. postedMay 29, 2012 11:01 AM

    I’ve made the first version before and loved them. I had no issues with the grainy-ness but I did make brownies in a 9×9 pan so I agree that helps. As for the brownie layer itself, I cheated and used a boxed mix… I will have to try this new and improved version!

  30. postedMay 29, 2012 11:42 AM

    Lol I love the observations and responses, one of my favorite posts by far!

  31. postedMay 29, 2012 11:45 AM

    Can I just tell you how amazing you are that you made an even better version of something that was already so fantastically-out-of-this-world-to-die-for?!

  32. postedMay 29, 2012 12:18 PM

    Hi Lori 🙂

    This looks great! Can you use brownie mix & cookie dough mix as well?

  33. postedMay 29, 2012 12:20 PM

    Cookie dough is supposed to be grainy–I totally agree! And I loved the tone of your post–it encourages me to “come out” a little bit more & show more of my true self! I loved this post! 🙂 Go, RecipeGirl!

  34. postedMay 29, 2012 1:28 PM

    The grainy texture is my favorite part of the cookie dough! yum

  35. postedMay 29, 2012 1:51 PM
    Jaki Dixon

    This looks fabulous!!! But I am curious if you could put the cookie dough on top and bake them both together? Mmm..

    • postedMay 30, 2012 6:16 AM

      They wouldn’t be cookie dough brownies! And there is no egg or leavening in the cookie dough, which means that it would not bake up properly. It’s not a cookie dough meant to be cooked.

  36. postedMay 29, 2012 2:03 PM

    LOL, lovely and wonderful post! i’m sure i would love both versions if i tried them!

  37. postedMay 29, 2012 4:13 PM
    Elana Gomberg

    This looks sooooooooooo delicious!!! Lori, can this recipe be doubled, maybe making it in a 13″ X 9″ pan?? I’d love to make this for a crowd!!

    • postedMay 30, 2012 6:14 AM

      Haven’t tried it in a 13×9- might be a little too much brownie batter, but if you don’t mind a thicker layer it will probably be okay. or just use two 9-inch pans (regular or disposable). Cut into small pieces since it is quite rich!

    • postedMay 30, 2012 6:15 AM

      Haven’t tried it in a 13×9- might be a little too much brownie batter, but if you don’t mind a thicker layer it will probably be okay. or just use two 9-inch pans (regular or disposable). Cut into small pieces since it is quite rich!

  38. postedMay 29, 2012 6:46 PM

    You are the best! Testing and re-testing, that’s why we love you. I’m pretty sure these brownies are perfect but I must try them to make sure!

  39. postedMay 29, 2012 7:23 PM
    Sarah N

    In the process of making right now!!! Can’t wait to try the final results! 😀

    • postedMay 30, 2012 6:12 AM

      Let me know!!

  40. postedMay 30, 2012 3:47 AM

    I love how the cookie dough layer is about as thick as the brownie layer!! Yummy yummy yummy!

  41. postedMay 30, 2012 6:37 AM

    You should know that I immediately made these yesterday as soon as I saw the post in your Twitter feed. I made them in a 10″ square pan and they were plenty thick! I wanted a few more quantity to take them into work, and — no surprise — they were a HUGE HIT! Thanks for yet another delicious, easy, amazing recipe that makes me look like a professional baker! Such rave reviews I tell you!!!

  42. postedMay 30, 2012 6:38 AM

    Thanks for “take 2” of these brownies. I liked the original recipe, but I’m looking forward to trying this one.

  43. postedMay 30, 2012 8:04 AM

    These look HEAVENLY!!! Love your photos too. 🙂 So excited for this cookbook!

  44. postedMay 30, 2012 8:07 AM
    Baker Street

    LOVE cookie dough brownies! These look fantastic, Lori. Thanks for sharing that tip on freezing the brownies till they firm up.

  45. postedMay 30, 2012 9:29 AM
    Sarah N

    So these are AMAZINGLY DELICIOUS. soooo freaking good, I never tried the other version, I had pinned that page, but when I came back to it you had already posted this new and improved version, so I figured I’d give it a shot. Basically, this recipe takes two of my favorite desserts and combined them into one. The brownie part tastes like brownies (and I especially liked that it took chocolate, not cocoa powder since I don’t have powder lol) and the cookie part tastes like cookie dough.

    I had a small mishap when making it, in that I only had like a half a cup of granulated sugar left so I had to make it with powdered sugar (I used what I had left of the regular sugar in the brownie part since it is the part that’s getting baked and things like that matter when you’re baking). It still worked out, although I had to add an extra 1/4 cup of flour for the consistency to feel right for the cookie dough. I also only had regular size choc chips, but that was okay too.

    This was so freaking good! (the only way it could be “improved” is to add a cheesecake layer then I could get all my favorite desserts in one! hmmmm….) But be aware that you can only eat one small square of this, it is super rich and super thick!

  46. postedMay 30, 2012 9:33 AM
    Sarah N

    Also I would like to add that you really do have to refrigerate it until it is solid before cutting and eating, it makes a huge difference! I ate a piece last night after only about one hour of refrigeration and then another piece this morning (yup, I had it for breakfast… I’m that cool) and it was so much better this morning because the consistency was much thicker and subsequently easier to bite.

    I had no problems with the dough adhering to the brownie or anything, just fyi. and for the graininess complainers, even with powdered sugar instead of granulated sugar it was still grainy (I did use brown sugar though). I like it grainy so I was pleased; I didn’t use powdered on purpose I just didn’t want to go to the store at 9pm.

    • postedMay 30, 2012 9:35 AM

      Thank you for all of the fabulous feedback!! Glad they were a hit, and it’s good to know that you thought they were as good as I did!!

  47. postedMay 30, 2012 11:27 AM

    I am so glad I found your blog, you are a breath of fresh air. Can’t wait to try these. Thank you!

    • postedMay 31, 2012 10:16 PM

      Thank you!

    • postedJun 1, 2012 12:06 PM

      You’re so sweet! Thank you!

  48. postedMay 30, 2012 12:55 PM

    This look so incredibly amazing. I can’t stop thinking about them! Must make soon!!!

  49. postedMay 30, 2012 1:35 PM

    I’ve seen the your first version floating around pinterest here and there… I have to say they look pretty darn good… as do these!! I think I need to try them very very very soon…

    PS… Cookie dough really does need to be grainy… that’s part of what makes it cookie dough! All that sugar YUM!

  50. postedMay 30, 2012 4:30 PM

    I’m really excited to try the new version. I made this last year for my 11 year olds birthday and he and his friends LOVED it, I will admit that I wasn’t loving the brownie as much as the cookie dough (because it wasn’t as fudgy as I like and well I’m a brownie girl hands down with cookie dough coming in a VERY, VERY close 2nd) now that you made the brownie even more fudgy (or is it fudgier…not sure that’s a word! LOL) anyways I can’t wait to make them again and see if I go from really like this to loving it! Oh and anyone who doesn’t think the cookie dough shouldn’t be grainy, ummm..hello it’s supposed to be!

  51. postedMay 30, 2012 11:49 PM
    Mariette Visser

    Oh boy! These brownies look super-delicious! I live in South-Africa and here we don’t have the cookie dough obsession………….maybe because we just haven’t tried it yet? But I guess it’s time I try it, because you guys can’t be raving on every food page about it if it wasn’t worth it! You have cookie dough with just about everything! Sounds to me like we’re missing out!
    To me the “grainy”-part sounds delicious (I read “crunch”?) and all those chocolate chips!!!! Yummy!
    Let me teach you an Afrikaans word: LEKKER! (to pronounce it correctly, it allmost sounds like “lacquer”, but you have to accentuate the “r” – and the more you do, the better the meaning ) and it means: sweet, pleasure, delectable, delicious, pleasant, luscious – and that’s what these brownies look like to me! Lekkerrrrrr!!! I can’t wait to try them!

  52. postedMay 31, 2012 3:01 AM

    Wow, these look amazing. Brownies & Cookie dough are two of my favourite things, so together I can’t even begin to imagine how divine these must taste!

  53. postedMay 31, 2012 6:23 AM

    Looks like perfecting to me! Yum!

  54. postedJun 1, 2012 6:54 AM

    The sugary graininess is cookie dough is out favorite!!! These are perfection, Lori!

  55. postedJun 1, 2012 7:09 AM

    I made these last night and they are AMAZING! Followed the recipe exactly and they came out perfect. Couldn’t resist taking a pic – not only do they taste great, they look pretty too! I just happened to stumble upon your blog but you can bet I’ll be back for more 🙂

  56. postedJun 2, 2012 12:15 PM

    I have a pan of the first version of chocolate chip cookie dough brownies in my fridge right now. They are AMAZING. I think the brownie layer is great, and it just got fudgier the longer it sat in the fridge. It it like chocolate chip cookie dough brownie fudge, in my opinion. I haven’t had any problem with the top sticking to the base, and I followed your footnote to double the cookie dough layer so I think the layers are perfectly proportioned. It is crazy addictive and super rich and delicious. I am interested in trying this version though, to compare. For, uh, science. 🙂

  57. postedJun 2, 2012 12:57 PM

    my oh my! those look decadently delicious! you had me at cookie dough! thanks for sharing!

  58. postedJun 3, 2012 6:23 AM

    Seems like we’re both in a chocolate chip cookie dough brownie mood this week! I just posted the recipe from The Cookie DOugh Lover’s Cookbook, but I’ll have to give your version a try. Love how crazy thick both layers are!

  59. postedJun 4, 2012 6:37 PM
    Christy Neigel

    I used milk chocolate instead of the bitter in brownies. These are the best brownies I have ever had. The cookie dough topping tastes like cookie dough yummmmm!

    • postedJun 4, 2012 7:08 PM

      Oh yeah! Now that’s the kind of feedback I like to hear!

  60. postedJun 5, 2012 8:59 PM

    These are STUNNING!!!! And, oh boy, my FAVORITE ingredient – CHOCOLATE!!!

    Must try these!

    Thanks, Lori!!! 😀

  61. postedJun 6, 2012 3:59 AM

    Wow – these look amazing – would love to try making them.

  62. postedJun 6, 2012 5:49 AM

    These look wonderful! I haven’t tried your first recipe, but I understand how frustrating it is to hear those observations. I love how thick the cookie dough layer is in this one!

  63. postedJun 6, 2012 8:17 AM

    oh my word… these look SOOOO good!!!!!!

  64. postedJun 7, 2012 3:51 AM

    I’m making these tonight and I cannot wait!!! They look fabulous and I’m sure they taste incredible!

  65. postedJun 10, 2012 8:50 AM

    I can´t wait to make them! And was wondering: maybe there´s a way to mix some colour into this recipe? Taste will change of course (sorry brownie-lovers!), but I think cookie dough goes well with soooo many other flavours!

  66. postedJun 11, 2012 8:50 AM

    These are life changing brownies!!!! I made them last night following the recipe exact, and was blown away. I made them as a thank you gift for a friend with 2 young boys. She’s already offering me more hand-me-down toys for my son, I think she really liked my “thankyou” :). Thank you so much for sharing!!!

  67. postedJun 11, 2012 8:29 PM
    nisreen maali

    could you use boxed brownies as a short cut ??????

    • postedJun 11, 2012 8:50 PM

      Some people have done so- yes!

  68. postedJun 12, 2012 6:53 PM

    Now those brownies look seriously good!

  69. postedJun 14, 2012 2:51 PM

    this is a very greasy recipe, wasted alot of time and ingredents

    • postedJun 18, 2012 9:38 PM

      What was greasy? The brownies?

  70. postedJun 17, 2012 6:09 PM

    When I made this recipe, the dough seemed to be really pasty. I added more brown sugar and flour to give it more of a soft version of cookie dough. I would also suggest adding half the butter and replacing it with some sour cream to the brownie to give it a more chewy texture.

  71. postedJun 19, 2012 9:34 PM

    I have no idea how I stumbled upon this recipe, but I made these brownies and they are the BEST thing I ever ate! I’m lazy, so I skipped your actual brownie directions and used a box of Betty Crocker fudge brownies, baked them in a 9×9 pan for 28 minutes and added the cookie dough layer to the top after it cooled. The first batch I made for a party, along with 7 other sweet treats, and these brownies were the first to disappear. I made another batch for my home because my family liked them so much and despite my diet I’ve been creeping around my kitchen in the middle of the night like a crackhead, eating brownies and promising myself that I’ll count my calories and give the rest of them away in the morning. I love’em more than wedding cake, I love’em so much I wanna drive around town handing them to strangers because I think everyone deserves to eat these…maybe the sugar has gotten to me a little bit. Thanks for the great recipe.

  72. postedJun 20, 2012 4:23 AM

    i came across this website accidentally. the browny caught my attention.. looks absolutely yummy and tempting!! the mere look of it motivated me to start making it. am really happy to tell you that I made these yummy brownies for my baby’s first birthday..
    my husband loved it.. so there is another new ingredient that got automatically added to my browny.. ‘Love..!’ Thank you Lori!
    My cousin wanted to know the recipe. she too visited this page..
    i also shared the photos with her to let her know about each stage.. also let me tell you that all those interested in cooking and would love to share the photos as and when you cook that too only with people whom you choose, check out LiveAlbum. ASAP..

    Thank you once again Lori..!

  73. postedJun 21, 2012 8:08 PM

    I want to use the brownie part of this recipe for another brownie bar you had posted a while back (, but that recipe calls for a 9×13, and yours calls for a 9×9. Am I still able to use your recipe by cooking them for less time? What would you suggest? Thank you!

    • postedJun 22, 2012 7:30 AM

      How Sweet It Is is another blog- so that’s not my recipe. Since I haven’t baked these in a different sized pan, I can’t assure you that they’ll work, but you can certainly experiment!

  74. postedJun 26, 2012 3:49 PM

    My new boo thang is a major chocolate lover. I think I’m gonna make these for him this weekend, I’m sure he’ll love them. But in the meantime I’m going to run to Coldstone and get some ice cream with GRAINY pieces of cookie dough 😉

  75. postedJun 27, 2012 1:33 PM

    i needed to make these with truvia so my step father could eat them too (he has sugar problems) they didnt come out nearly as fudgy as i had hoped, not sure if the sugar thing did that or maybe i did something wrong, they are sort of bread-like.. the cookie dough is fine it is extreamly rich so i dont think anyone could handle more then one at a time of them. all in all i do enjoy them, next time i may use a box mix for the brownies and real sugar in the cookie dough though! Thanks

    • postedJun 27, 2012 6:06 PM

      It’s gotta be the truvia that made them turn out different- these are a very fudgy brownie!

  76. postedJul 3, 2012 2:20 PM

    Hi Lori,

    I am making the chocolate chip cookie dough brownies for a BBQ tomorrow and I wanted to see if were ok to make box mixes and refrigerate overnight to then just bake in the morning? I have already made the brownie mixture but wanted to check with you first before I did the same for the cookie dough.

    Thank you & I look forward to serving this scrumptious treat!


    • postedJul 4, 2012 9:29 AM

      Hi Paige, I’m probably late to answering your question! I haven’t used boxed mixes to make this combination, but please let us know if you had success!

  77. postedJul 5, 2012 11:10 AM

    For me these didn’t come out quite the same, but I also didn’t have bittersweet chocolate chips so maybe that’s part of the reason. I think the original version was better. But I tried this one b/c we were running low on brown sugar… well, we’ll see what my husband thinks when he gets home… lol 🙂

  78. postedJul 5, 2012 4:09 PM

    Well he really really liked them! He liked both versions a lot! 😉 Toooo much sugar… but they are yummy!

  79. postedJul 9, 2012 8:53 AM

    Very tempting and so pretty! I must try them. Would probably cut down on the sugar, though.

  80. postedJul 16, 2012 10:18 PM

    How far in advance can I make these delicious sweets?

    If I make way in advance, can I freeze the batches?


    • postedJul 19, 2012 8:13 AM

      I’m not sure about freezing since I haven’t tried it, but it would be okay to make them a day or two ahead of time and keep them covered in the refrigerator until serving.

  81. postedJul 21, 2012 8:13 PM

    First of, awesome way on taking criticism! I love it.
    Second… OMGosh these look amazing! I would love one of these right now with coffee. YUM!

  82. postedAug 10, 2012 9:51 PM

    So I didnt make the brownies but I did use your cookie dough recipe to have in my freezer and eat! Its amazing!

  83. postedAug 11, 2012 7:10 PM

    I am not the type to cook or bake. But these chocolate chip cookie dough brownies may be just the inspiration I need. They look absolutely delicious. Wow!

  84. postedAug 13, 2012 1:12 PM

    absolutely delicious! I will be making these again. My brother asked if I was trying to make him diabetic! haha <3

  85. postedAug 13, 2012 1:48 PM

    I have had trouble baking these twice! They are delicious but I cant seem to get the brownies to bake evenly. Any advice? Also I am thinking about starting a blog of what I cook and bake. Do you mind if I link this recipe?

    • postedAug 14, 2012 8:24 AM

      Twice? Eek. Try a different pan? Linking to the recipe would be great, rather than re-printing it in its entirely on your own blog. Good luck!

  86. postedAug 28, 2012 6:31 AM

    Made these yesterday…breakfast today! Yum! My mistake was making the frosting when the brownies were in the oven. 😉 Thanks for a very easy homemade dessert!

  87. postedSep 1, 2012 12:24 PM

    Hi, i would like to make these for my classmates at school but the yield isn’t quite enough. I wanted to make about 30 or so of these brownies like the yield for the orginal cookie dough brownie recipe. How would I do that using this recipe?

    • postedSep 2, 2012 11:21 AM

      I would double the recipe (or just make it twice) and use two 9×9-inch pans.

  88. postedSep 3, 2012 1:47 PM
    Sandy VanHoey

    Oh my…I am a chocolate addict and would LOVE these. Thanks for making it easy and including a print button on some of your fabulous recipes. I hope you keep them coming. I just have to try this.

  89. postedSep 4, 2012 3:54 PM
    Wendy L

    I have been making the original recipe for months.I love the brownie recipe and undercook a bit to make them fudgy. My daughter took some in her lunch today and she said her friends fought over them. I think the original was amazing, so I’m sure these will be even more so.

  90. postedSep 16, 2012 12:19 PM

    Yes please. I just stumbled across this recipe while searching the internet for something to bake. I am so going to try this!! 🙂 Yum!

  91. postedSep 16, 2012 8:52 PM

    I ended up having every ingredient in my pantry except mini chips (I only had regular). I made these today and used the regular chips and I added a teaspoon of instant espresso powder in the brownie batter to enhance the chocolate flavor. SUPER YUM! I will make them again. Thanks for posting this recipe! 🙂 Sweet tooth satisfied. 🙂

  92. postedSep 16, 2012 8:54 PM

    PS–I used a 13X9X2 pan for the above recipe(s) and they worked just fine, times and all! 🙂

  93. postedSep 17, 2012 4:56 PM

    I made a 9×13″ pan of these tonight. Do I need to refrigerate the leftovers? It might be the kitchen light but the cookie dough might look a little darker than earlier this evening?? I don’t like hard chocolate chips so I would prefer to not refrigerate, but if they are going to get yucky if I don’t… What do you do?

    • postedSep 18, 2012 5:47 PM

      I definitely refrigerate leftovers of any “cookie dough” recipes that I make. The cookie dough will get icky left at room temp.

  94. postedSep 19, 2012 8:01 AM

    These look delicious. Trying them today but doesn’t the brownie layer need a leveling agent?
    There’s no baking powder or soda or anything..

    • postedSep 19, 2012 9:49 AM

      Nope- it’s okay as is.

  95. postedSep 19, 2012 5:12 PM

    Is it possible to bake the cookie dough with the brownie? Maybe 10 minutes before the brownies is done i’ll put the cookie dough on top and bake it together.

    • postedSep 19, 2012 5:13 PM

      No- this cookie dough recipe is not meant to be baked (there is no egg!)… it will just melt into a miserable mess. If you have a need to bake it, look for another choc chip cookie recipe to use.

  96. postedOct 12, 2012 7:39 PM

    I just whipped this up…is the cookie dough soft or did i mess up. Its been chilling for hours and is super soft. I don’t want to top the brownies unless its right.

    • postedOct 12, 2012 7:47 PM

      If it has been chilling for hours, it should be firm enough. If you take a peek at the photos, that’s cookie dough that has been chilled for hours.

  97. postedOct 16, 2012 4:58 PM

    I just made these but I misread the recipe and didn’t let the brownies cool before putting the cookie dough on. They are chilling in the fridge, hopefully it all firms up :/. I did sneak a llittle bite and so far, they are absolutely delicious!
    Thank you for posting these!!!

  98. postedNov 13, 2012 2:48 PM

    Well, now I HAVE to make BOTH versions and test taste them. It is a tough sacrifice, but I am willing to make it for you…(please note the sarcasm and do not send angry hate mail.) I think you are awesome and really you can’t please everyone. But you are sure sweet to try and we all benefit! 🙂
    A new Fan

  99. postedNov 26, 2012 6:44 PM

    hello, i am making these brownies and i was wounding how many calories are in each brownie if you could let me know that would be awesome
    thank you

  100. postedNov 28, 2012 7:34 PM

    Just ate them. Wow! In love. Thanks for this recipe. Perfect.

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