Chocolate Chip Cookie Brownies

There’s some thing you need to recognize. I continually underbake. On cause. So nowadays in particular as you gaze upon those fudgy underbaked chocolate chip cookie brownies, I’m hoping no person takes offense to the immoderate gooeyness. It’s simply how I roll. 

Permit’s speak dessert real brief. that is the dessert that makes me consider my first-rate friend which equals street journeys, university, movie nights, and Mexican meals. absolutely a herbal connection there. backside line: we make these all the time.

That is additionally the dessert that need to be clearly easy to make however by some means took me four attempts to get it simply proper. I child you not: I made this 4 times, so yes, all of us inside a ten mile radius of our residence now knows what chocolate chip cookie muffins are.


  • 1 stick salted butter (1/2 cup, very soft)
  • 3/4 cup white sugar
  • 2 tablespoons brown sugar, packed
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup + 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 18.9 ounce brownie mix – my all-time favorite is Ghirardelli Double Chocolate – this is also a great brownie recipe but I found it more difficult to bake evenly when I made my brownies from scratch
  • (eggs, oil, and water for brownie mix)


  1. With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
  2. Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. In my 8×8 square pan, I was able to get about 2/3 of the cookie dough to fit over the brownies and I just saved the rest for regular cookies. Press gently on the dough just until it starts to sink down into the batter a little bit.
  3. Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), covering with foil if you need to keep the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.
  4. Full recipe in