*If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies! These are good too- but I took the comments suggested in this post and created a new recipe based on feedback.
Okay, Cookie Dough Lovers. I gave you those Chocolate Chip Cookie Dough Truffles a few weeks ago, and now I’m giving you Chocolate Chip Cookie Dough Brownies! The raw dough is egg-free, of course. Cookie dough is definitely my nemesis. I love the stuff. I try not to love it, but I love it anyways. Whatever the cookie, whatever the dough… it’s usually some pretty good stuff to nibble. Yeah, I know it has raw egg in it. Yeah, I know that some people are grossed out by it and all. But my Momma raised me right- to sample raw cookie dough (and I continue to live to tell about it). Good thing I’m a runner.
I first saw these in a bakery in Maine a few years back. They were a fudgy brownie with a thick layer of cookie dough stacked on top. I inquired about the egg thing, and the baker informed me that they just make the cookie dough without any egg in it. Then it’s completely safe for weary-raw-dough-eaters to eat. I’ve had these in my head for three years now, and I’ve finally decided to give them a go.
Question: But isn’t raw flour not safe to eat?
That’s a good point. Some people have become wary of eating raw flour in recent years because of the possibility of getting salmonella poisoning from the flour. Not to worry: I have included a safe-tip here!
- 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.
I’d say I had some major success with this recipe. The brownie part is extra fudgy, and I used mini- chocolate chips so as not to overwhelm the dough. And I kicked it all up a notch by adding a chocolate drizzle on top. If you’re a regular reader of my blog, you’ll know that I’m a drizzler.
These chocolate chip cookie dough brownies are easiest to eat when placed in little cupcake wrappers. Just stick a fork in them and they’re a take-and-go dessert. Keep them in the refrigerator until you’re ready to serve them. I brought them to my son’s school for a teacher appreciation luncheon last week, and the platter was completely clear when I returned to pick up. I think they liked them 🙂
Popular Question: Can these brownies be baked so you’re not eating raw cookie dough?
No. This is not a traditional brownie recipe that would turn out fabulous when baked. Don’t try it!
Here are a few more cookie dough themed recipes you might enjoy:
- Chocolate Chocolate Cookie Dough Truffles
- Chocolate Chip Cookie Dough Truffles
- Chocolate Chip Cookie Dough Cupcakes
- Cookie Dough Bars
- Peanut Butter Cookie Dough Brownies
Chocolate Chip Cookie Dough Brownies
Ingredients
BROWNIE LAYER:
- 4 ounces unsweetened chocolate, finely chopped
- 1 cup (2 sticks) salted butter, melted
- 2 cups packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 cup miniature chocolate chips
COOKIE DOUGH LAYER (see NOTES below):
- 3/4 cup (1 1/2 sticks) salted butter, at room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup granulated white sugar
- 3 tablespoons milk
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour (see NOTES below)
- 1½ cups miniature chocolate chips
TOPPING (optional):
- 1/2 cup semisweet chocolate chips
- 1 teaspoon shortening
Instructions
PREPARE THE BROWNIE LAYER:
- Preheat the oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt the chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in the melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread the batter into the prepared pan. Bake 25 to 35 minutes. Watch closely and remove from the oven when a toothpick inserted into the center comes out clean. Let cool completely.
PREPARE THE COOKIE DOUGH LAYER:
- In a medium bowl, use an electric mixer to combine the butter, brown sugar and white sugar. Mix in the milk and vanilla. Mix in the flour just until combined (see recipe notes about how to "cook" the flour before using). Stir in the chocolate chips.
ASSEMBLE:
- Spread the cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
DRIZZLE ON TOP:
- If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.
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.
- You'll find that the cookie dough layer is quite sweet. If you'd like a thin layer of cookie dough, prepare the recipe as directed above. If you'd like a thicker layer of dough as pictured, use these ingredients for the dough instead of what is listed above:
1 cup salted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated white sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
2 cups miniature chocolate chips
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My only challenge is not eating the cookie dough. I find the cookie dough disappears as I eat so much of it while baking.
I’m 6 months pregnant and craving cookie dough like crazy! This is the perfect answer to my problem! Thank you so much!
so glad I found this recipe! My friend made them for a group of us on the weekend and added caramel sauce on top, so good! can’t wait till I make them myself!
I found your recipe on Pinterest and CANNOT WAIT to make them! One problem that I have run into is that I want to make them for my friend who is lactose intolerant. Do you know if the recipe still works if margarine is used instead of the butter?
I don’t use margarine at all so I’m not entirely sure!
These are awesome! I use a brownie recipe from Betty Crocker, circa 1974, which is made in a saucepan and mixed by hand. These are always chewey and chocoloty. Maybe that is because you don’t get so much air in the batter.
OMG!!!! these look even better than Bobby Flay’s blondies. I have got to try this!
I made these…delicious! However, the cookie dough layer was so thin it was like frosting. I put it in a 9×13 pan followed your exact recipe…what could be wrong? thinking next time ill put in a 8×10 pan.
Did you make the amount of cookie dough listed in the Tips, or did you follow what was in the actual recipe?
PS. I noticed people raving about the cookie dough. I don’t get it. I love cookie dough and this cookie dough was nothing like the cookie dough I enjoy in ice cream or before I make cookies. I don’t like contradicting anyone, but before you go and make a huge pan of these with tons of ingredients, try a half batch. I also noticed a lot of people saying they liked them after not even following the recipe (ie using a boxed brownie mix). Come on people.
Well, i tried these bad boys out and thought they were very bland. Sure they look awesome and the combo sounds amazing, but I was disappointed in the complete lack of flavor. The brownie portion had a strange taste to it as well. If anyone is making these hoping they will taste like toll house cookie dough on top of brownies made from the box, think again. I do like the mini chip idea and the concept as a whole, but will be using different recipe next time. The cookie dough did not stick to the brownie portion and the brownie was fudgy. And yes, I followed the instructions to the ‘t’.
I’m sorry you had so many problems! I make these all the time, and they’re always a big hit for me. I had “mini chips added to the brownie batter” in the recipe tips, but I went ahead and just added it to the recipe. They’re better that way if you like things chocolatey.
While this is a great concept, the composition is completely underwhelming. I am an experienced baker and was really dissapointed in the brownie part. Not very chocolately, took 15 minutes longer to finish baking than stated, and didn’t taste like a brownie at all – more like a sweet, slightly chocolate baked egg. The flour to egg ratio is off. Also, as other posters commented, the cookie dough is not nearly as thick as pictured, if you use the recommended size pan. I know you want the pictures to be enticing, but you should post pics of the real deal or else change the recipe amounts to get what is shown.
Next time, I will use my own homemade brownie recipe and top with the cookie dough part of this recipe. Now I’m stuck with a pan of brownies that no one in my house will eat.
Doesn’t taste like brownie at all? That’s strange. They are not meant to be eaten alone- the topping of the cookie dough adds more than enough sweetness to pair with them. You’d need to add a handful of chocolate chips to the brownie batter if you wanted to serve them up as brownies. I added alternate amounts for the cookie dough if you’d like a thicker layer. It’s quite sweet, so a thinner layer is actually preferred by most people.