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!
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.
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?
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.
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.
Chocolate Chip Cookie Dough Brownies
Recipe Details
Ingredients
BROWNIE LAYER:
- 3/4 cup (1½ sticks) unsalted butter
- 1½ 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
COOKIE DOUGH:
- 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
- 1½ 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)
Instructions
PREPARE THE BROWNIE LAYER:
- 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).
PREPARE THE COOKIE DOUGH LAYER:
- 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).
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.
Video
Notes
- 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.
Just ate them. Wow! In love. Thanks for this recipe. Perfect.
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
no idea.
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! 🙂
sincerely,
A new Fan
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!!!
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.
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.
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.
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.
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..
Nope- it’s okay as is.
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?
I definitely refrigerate leftovers of any “cookie dough” recipes that I make. The cookie dough will get icky left at room temp.
PS–I used a 13X9X2 pan for the above recipe(s) and they worked just fine, times and all! 🙂
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. 🙂
Yes please. I just stumbled across this recipe while searching the internet for something to bake. I am so going to try this!! 🙂 Yum!
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.
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.
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?
I would double the recipe (or just make it twice) and use two 9×9-inch pans.
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!
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?
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!
absolutely delicious! I will be making these again. My brother asked if I was trying to make him diabetic! haha <3
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!
So I didnt make the brownies but I did use your cookie dough recipe to have in my freezer and eat! Its amazing!
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!
How far in advance can I make these delicious sweets?
If I make way in advance, can I freeze the batches?
Thanks
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.
Very tempting and so pretty! I must try them. Would probably cut down on the sugar, though.
Well he really really liked them! He liked both versions a lot! 😉 Toooo much sugar… but they are yummy!
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 🙂
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!
Paige
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!