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
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG!! I love this!! I combined this recipe with the ooey gooey brownie recipe and its pure heaven! I made it for the guy I’m seeing cuz he has a huge sweet tooth for caramel and cookie dough! He loved it! And I got huge brownie points for making it! You should rename them “Never be single long” Brownies!! Thank you so much!!
The cookie dough is grainy because the dough is uncooked and the heat does not cause the chemical reaction of “blending the ingrdients” baked chocolate chip cookies are not grainy.
I can’t WAIT to try this. It seems like you perfected it.
I’m going to try this tomorrow! Just bought all the ingredients needed. This is the first time in weeks I’m excited again about baking something! It looks so yummy! I just hope I can keep myself from eating all the dough before it’s ready… maybe I should double the whole thing to prevent having too little dough left 😀
Finally, a baker who understands mixing methods! I have seen at least 3 of this cookie dough brownie recipe and yours is the only one with the correct brownie mixing method, and perfect measurement requirements. Thank you for the recipe of the cookie dough layer. Having a Sunday gathering of friends tomorrow to try it out. Hopefully everyone will love it!
Does it matter if you use milk or cream for the cookie dough? Would half and half work as well?
Perhaps- I’m not entirely sure since I haven’t tried it.
I made the first recipe with no problem. I didn’t even consider the two not sticking because on the first try I decided it needed even more chocolate. So I got the Duncan Hines Chocolate Glaze, microwaved it and smothered the brownies with a thin layer of it before applying the cookie dough. During chilling they seemed to morph into a solid block but they still warm up into a delectable treat.
There wasn’t meant to be cooking chocolate in the brownie was there?!!?! In ur original recipe u had cooking chocolate for the brownie but in this version there’s no cooking chocolate only choc chips
This is a different recipe, so no… this one just requires the chocolate chips.
I’ve made these a few times now, most recently for a choir picnic this past weekend, and as a cookie dough fiend this might be my favorite thing to bake ever.
I use a Ghiradelli mix for the brownies, though I’ve learned (for all the other cheaters out there) to use a mix that does not contain any “chunks” as that makes it more difficult to cut cleanly. And I keep them firmly ensconced in the fridge, but I always like my baked goods and my chocolate chilled.
Great recipe; these disappear like nothing else. (unless for some reason I find myself with a bunch of health nuts, and then, what am I doing there?) Keep up the good work!
Wow! I made these and they were amazing!!!! I pretty sure I should never make these just at home again… They’re dangerous!