Classic Chocolate Chip Brookies
Classic Chocolate Chip Brookies
Ingredients
For the Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
For the Chocolate Chip Cookie Layer
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- as needed non-stick cooking spray
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with non-stick cooking spray or line with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
For the brownie layer: In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 5 min
- 3
In a separate small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips. Spread the brownie batter evenly into the prepared baking pan.
⏱️ 5 min
- 4
For the chocolate chip cookie layer: In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar with an electric mixer until light and fluffy.
⏱️ 3 min
- 5
Beat in the egg and vanilla extract until well incorporated.
⏱️ 2 min
- 6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the semi-sweet chocolate chips.
⏱️ 5 min
- 7
Evenly drop spoonfuls of the cookie dough over the brownie layer in the pan. Gently spread and press the cookie dough to cover the brownie layer as much as possible, leaving some gaps for the brownie to peek through if desired.
⏱️ 5 min
- 8
Bake for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake.
⏱️ 30 min•🌡️ 350
- 9
Remove from the oven and let the brookies cool completely in the pan on a wire rack before cutting into squares. This is crucial for clean cuts and for the brookies to set properly.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chocolate Chip Brookies
For the Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
For the Chocolate Chip Cookie Layer
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- as needed non-stick cooking spray
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with non-stick cooking spray or line with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
For the brownie layer: In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 5 min - 3
In a separate small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips. Spread the brownie batter evenly into the prepared baking pan.
⏱️ 5 min - 4
For the chocolate chip cookie layer: In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar with an electric mixer until light and fluffy.
⏱️ 3 min - 5
Beat in the egg and vanilla extract until well incorporated.
⏱️ 2 min - 6
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the semi-sweet chocolate chips.
⏱️ 5 min - 7
Evenly drop spoonfuls of the cookie dough over the brownie layer in the pan. Gently spread and press the cookie dough to cover the brownie layer as much as possible, leaving some gaps for the brownie to peek through if desired.
⏱️ 5 min - 8
Bake for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Be careful not to overbake.
⏱️ 30 min•🌡️ 350 - 9
Remove from the oven and let the brookies cool completely in the pan on a wire rack before cutting into squares. This is crucial for clean cuts and for the brookies to set properly.
⏱️ 15 min