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Chocolate Chip Brookies

Chocolate chip brookies layer a rich brownie base with chocolate chip cookie dough in one 9x13-inch pan. Bake until the cookie top is golden at the edges, then cool completely for bars with fudgy brownie centers and chewy cookie tops.
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Prep Time 25 minutes
Cook Time 40 minutes
cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the brownie layer
  • 0.75 cup unsalted butter melted
  • 1.5 cups granulated sugar
  • 3 eggs large
  • 1 teaspoon vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 0.75 cup all-purpose flour
  • 0.5 teaspoon fine salt
For the cookie dough
  • 0.5 cup unsalted butter softened
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon fine salt
  • 0.5 cup light brown sugar packed
  • 0.5 teaspoon baking soda
  • 1 cup semisweet chocolate chips

Equipment

  • 1 9x13-inch metal baking pan

Method
 

Prepare the oven and pan
  1. Preheat the oven to 350°F.
  2. Lightly grease a 9x13-inch metal baking pan and line it with parchment paper, leaving an overhang on two sides.
Make the brownie layer
  1. Whisk 3/4 cup melted butter with 1 1/2 cups granulated sugar.
  2. Whisk in 3 eggs and 1 teaspoon vanilla extract.
  3. Add the cocoa powder, 3/4 cup flour, and 1/2 teaspoon salt.
  4. Fold just until no dry streaks remain.
  5. Spread the batter evenly in the prepared pan.
Make the cookie dough
  1. Beat 1/2 cup softened butter with the brown sugar and 1/4 cup granulated sugar until creamy.
  2. Beat in the remaining egg and 1 teaspoon vanilla extract.
  3. Mix in 1 1/2 cups flour, the baking soda, and the remaining 1/4 teaspoon salt.
  4. Fold in the chocolate chips.
Assemble and bake
  1. Drop spoonfuls of cookie dough over the brownie batter.
  2. Gently press the cookie dough into an even layer, leaving a few small gaps.
  3. Bake for 35 to 40 minutes, until the cookie top is golden at the edges and a toothpick inserted through a gap into the brownie layer comes out with a few moist crumbs.
  4. Cool completely in the pan, about 2 hours.
  5. Lift out using the parchment and cut into bars.

Notes

For clean bars, let the brookies cool completely before cutting. Store in an airtight container in the refrigerator for up to 5 days; they can be frozen for up to 2 months. For a dairy-free variation, use plant-based butter and dairy-free chocolate chips.