Chocolate Chip Cookie Dough Brownies: Take Two

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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.  

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

Observation #1:

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

Observation #2:

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

Observation #3:

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

Observation #4:

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? 🙂

How to make eating raw flour safe:

I know there are concerns about eating flour that hasn’t been cooked.  Here’s the solution, if you are worried about that. Toast your flour in the oven before using in this recipe.  You’ll just put the flour in a pan and toast it at 350 degrees. F. for 5 minutes. That will kill any potential bacteria in the flour, and you can feel safe to use it in an uncooked cookie dough recipe.

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5 from 8 votes

Chocolate Chip Cookie Dough Brownies

A delicious layer of chocolate chip cookie dough sits on top of a fudgy brownie layer.
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time: 2 hours
Total Time 55 minutes
Servings 16 servings
Calories 530kcal
Course Dessert
Cuisine American
Keyword chocolate chip cookie dough brownies, cookie dough brownies



  • 3/4 cup (1½ sticks) unsalted butter
  • 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 (1½ sticks) unsalted butter, at 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
  • teaspoons vanilla extract or vanilla bean paste
  • 1 cup all purpose flour (see RECIPE NOTES below)
  • 1 cup miniature chocolate chips
  • additional miniature chocolate chips, if desired (to sprinkle on top)



  • 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.
  • 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).


  • 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).


  • 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.



  • If you are worried about eating raw flour, you can cook it in the oven before using it in this recipe.  Sprinkle the flour on a cookie sheet and toast it at 350 degrees. F for 5 minutes.  This will kill any potential bacteria in the flour.


Serving: 1serving | Calories: 530kcal | Carbohydrates: 68g | Protein: 5g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 163mg | Potassium: 173mg | Fiber: 1g | Sugar: 51g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 1.5mg
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  • Kim wrote:

    I LOVE cookie dough. The only problem I see with this cookie dough recipe is the raw flour. Flour is not supposed to be eaten raw. Bags of flour veey clearly say so. Maybe a cookie dough round 3 without flour?

  • Justina wrote:

    We baked loads of these brownies for a corporate event and they were soooo delicious! Thanks a lot sharing your recipe!

  • Janae wrote:

    So I don’t have bittersweet chocolate chips, only milk chocolate. Would those be okay to use instead? I also have unsweetened chocolate cocoa powder. Would you use that? If so how much? (I’m thinking for the brownie part!

    • Lori Lange wrote:

      Milk chocolate chips should work fine- the brownies will not have as rich of a flavor.

  • Amelia wrote:

    I’ve been making your original version for years. Whenever I take it to a function, they always get demolished. I didn’t like the brownie part though, so often times I used a store bought mix instead. I’m going to try this version of the brownies and see if I like it better. 

    And YES! Cookie dough is grainy. That’s just how it is. And it is delicious! Out of all of the eggless cookie dough recipes I have seen and tried, your original one is the best. 

  • imelda herrera wrote:

    Hi, is it okay to eat raw flour just like you did in the cookie dough?

    • Lori Lange wrote:

      I’ve eaten cookie dough since I was a little kid. Some people will argue that it’s not good for you at all… I have never had any trouble so I can’t say it’s bad!

  • Madeleine wrote:

    I come from Paris, France and I made this wonderful recipe to my family last week-end.
    And they loved it ! According to them it tasts very American…
    I really enjoyed preparing it, it’s easy and soooo good !
    Thank you !

    • Lori Lange wrote:

      Happy to hear!

  • Pamela wrote:

    Your great pictures and entertaining story are what grabbed my attention.  Figured I’d botch it up somehow, but it was one of the best treats I’ve made in a long time.  Thanks!

  • Diane wrote:

    I made these exactly as written and THEY WERE AWESOME!!!  I wouldn’t change a thing!  My only question is can you freeze them?  If not, I’ll eat the entire pan in one evening!  Thanks for the AMAZING recipe.

    • Lori Lange wrote:

      I think freezing would work just fine!

  • Amy wrote:

    What fat percent of milk/cream should I use? Also, should I use milk, or dark, chocolate chips for the cookie dough? Thanks!

    • Lori Lange wrote:

      Any kind of milk or cream will be fine, and you can use whatever kind of chips you prefer!

  • Erica wrote:

    Can you freeze this?

    • Lori Lange wrote:

      You should be able to freeze leftovers and just defrost when ready to eat.

  • Kathleen Grausgruber wrote:

    These were incredible!! The brownie alone was to die for!! A THICK cookie dough top pit it right over the edge!! A dream dessert. Recipe was perfect. Great job perfecting it!! And THANK YOU!

  • Nancy Van Belle wrote:

    I just stumbled onto this recipe yesterday. I thoroughly enjoyed reading your responses to suggestions. Very funny! Also agree enthusiastically that cookie dough is grainy. (Yum) I want to try this recipe. I have a question for you though… Do you think the brownie layer needs to be ‘fudgy’ to make this work? The reason I am asking is because I have a favorite brownie recipe but it is for an old fashioned brownie…not fudgy at all. I was wondering if I could use it or if I shouldn’t deviate from the recipe as is…..
    Thank you!,

    • Lori Lange wrote:

      I think a fudgy brownie will allow the cookie dough to stick a little bit easier, but you could certainly try your recipe to see if it works!

  • Eden wrote:

    I don’t have an electric mixer, unfortunately. Can I still get away with this recipe without one? Should I melt everything for the cookie dough so it’s easier to mix? Please let me know.

    • Lori Lange wrote:

      It will be tougher… but I wouldn’t melt the butter. Just make sure the butter is fairly soft.

  • Robin wrote:

    Can I make them in a 9 by 13 pan?

    • Lori Lange wrote:

      I’d probably double the recipe if you wanted to use the larger pan.

  • Jess wrote:

    I have absolutely no complaints with “grainy” cookie dough! Love this recipe, so much so that I have featured it in my 35+ Holiday Cookie Recipe Roundup! Keep those yummy ideas coming 🙂 xo

  • Katie wrote:

    I just made these and they are delicious! (I really liked your older version too) How would you recommend storing them?

    • Lori Lange wrote:

      I like to just keep them refrigerated in a covered container.

  • Dodi wrote:

    Loves these! Maybe on your 3rd take 😉 you could top it with chocolate chip cheese cake that way no grit!

  • Hanni wrote:

    I wonder how they would taste with melted marshmallows on top. Just sayin…

  • Ellynn wrote:

    These look amazing! As an aside, it’s not usually the eggs in raw cookie dough that cause salmonella, it’s the flour, so leaving out the eggs doesn’t really change your risk factor. That being said, I love raw cookie dough and I’ll eat it anyway, so there’s that. Can’t wait to try this recipe! I wonder if there’s a way to make a cookie/brownie hybrid that is all cooked? Hmmm. Thanks for sharing!

  • Rae wrote:

    the cookie dough was perfect. but the instructions for baking the brownies should rly be more detailed. my friend and i repeatedly checked it with a toothpick (as you suggested) but it did not come out clean at all. we ended up baking it for twenty extra minutes before finally giving up, and it did not look completely done. we then cooled it in the refridgerator, and when we removed it, it was hard as a rock. probably would have made a good pie crust.