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Chocolate chip cookies meet rich and fudgy brownies in these decadent cookie brownie bars, the best of both classic favorites. There’s no need to choose between cookie or brownie here, making these layered treats a must for any dessert lover.

Chocolate Chip Cookie Brownie Bars

Topped with chocolate chips and baked until just set (go for a slightly gooey center!), there’s nothing better than a chocolate chip cookie brownie collision.

Chocolate Chip Cookie Brownie Bars

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Chocolate Chip Cookie Brownie Bars

  • Yield: 12 bars

Ingredients

Brownie Layer

  • 1 cup semisweet chocolate chips
  • 1/4 cup unsalted butter, cubed
  • 2 large eggs, at room temperature
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup flour

Cookie Layer

  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 cup semisweet chocolate chips

Topping

  • 2 Tbsp semisweet chocolate chips

Instructions

  1. Preheat oven to 350Β°F and line an 8-inch square baking pan with parchment paper. For the brownie layer, combine chocolate chips and butter in a microwave-safe bowl and heat together in 30 second intervals, stirring after each interval until smooth and glossy. Let cool slightly.
  2. Combine eggs, sugar, salt, and vanilla in a medium mixing bowl. Whisk together until light and fluffy, about 1 minute. Whisk in melted chocolate. Fold in flour just until incorporated. Pour batter into prepared pan and smooth with an offset spatula.
  3. For the cookie layer, whisk together flour, baking soda, and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips.
  4. Drop spoonfuls of cookie dough evenly over brownie batter (don’t worry about a completely even layer of dough). Gently smooth cookie dough with an offset spatula and sprinkle dough with chocolate chips, pressing gently to adhere. Bake for about 38 to 40 minutes, until top and edges are golden and set (tent with foil after 25 minutes of baking time to prevent over-browning). Cool completely in baking pan on a wire rack. Lift parchment to remove bars from pan and place on a cutting board; cut into bars with a sharp knife.

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Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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13 comments

  1. Yum, these look mighty delicious, Laura. Thank you for this and the amazingly constant stream of fun recipes you bake up for the rest of us. Cheers, Ardith

  2. These were delicious! Love the combination of two of my go-to desserts. Thanks for the recipe and also for the recommendation of tenting the bars with foil at the 25 minute mark.

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