Chocolate Chip Cookie Dough Brownies (2024)

Once upon a time I made aChocolate 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 Recipeand 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.