Chocolate Chip Topped Brownie Chunk Cookies
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A thick, bakery‑style cookie studded with fudgy brownie chunks is already asking for trouble, and then a crown of melty chocolate chips takes it straight to dessert heaven! These Chocolate Chip Topped Brownie Chunk Cookies have thick, buttery edges, soft centers, and big pockets of actual brownie in every bite. Keep the brownie pieces cold, scoop the dough generously, and prepare for one glorious cookie-brownie mashup.
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Why You’ll Love These Chocolate Chip Topped Brownie Chunk Cookies
- Real brownie pieces make every bite better. Some chunks stay thick and fudgy, while a few softer edges melt right into the vanilla dough. That combination is fabulous!
- The chocolate chips go right where you can see them. Pressing them onto the warm tops gives Brownie cookies with chocolate chips an extra-melty finish without crowding the dough.
- These are big bakery-style treats. A 1/4-cup scoop makes 20 thick cookies with crisp golden edges and a soft middle.
- You control the brownie swirl. Very cold pieces stay chunky; slightly softer pieces marble into the dough for chocolate ribbons.
Want to keep the chocolate goodness rolling? These 4-ingredient fudgy brownies are perfect when only a brownie will do, while the ultimate chocolate chip Levain cookies bring another thick cookie worth dreaming about.
Ingredients for Chocolate Chip Topped Brownie Chunk Cookies
You need a batch of thin baked brownies, a thick vanilla cookie dough, and chocolate chips for the tops. The secret to Brownie chunk chocolate chip cookies is temperature, so cool the brownies completely before cutting them. I like 2 1/2 cups of firm chunks for plenty of chocolate in every scoop, although 2 to 3 cups gives you room to make them your own.
Brownie Pieces for Brownie Cookies with Chocolate Chips
- 1 box Betty Crocker Dark Chocolate Brownie Mix: Prepare it with the eggs, oil, and water listed on the package.
- 2 to 3 cups cold brownie chunks: Cut them small enough to fit comfortably inside a large cookie scoop.
Cookie Dough for Chocolate Chip Topped Cookies
- 3 cups all-purpose flour, plus 2 to 4 tablespoons if needed: Start with 3 cups and add only enough extra flour to make a thick, scoopable dough.
- 2 teaspoons baking soda: This gives the large cookies just the right lift.
- 1 teaspoon salt: Don’t skip it; the chocolate needs it.
- 1 cup unsalted butter, room temperature: Softened butter creams smoothly into the sugars.
- 1 cup firmly packed light brown sugar: This keeps the centers soft and rich.
- 3/4 cup granulated sugar: It helps the edges bake beautifully golden.
- 2 large eggs: Add both for a dough sturdy enough to hold the brownie pieces.
- 2 teaspoons vanilla extract: Vanilla gives the cookie layer its lovely bakery flavor.
- About 1/2 cup chocolate chips, as needed: Save every chip for pressing onto the warm tops.
How to Make Chocolate Chip Topped Brownie Chunk Cookies
Bake the brownies thin, chill the pieces until firm, and then fold them gently into the finished cookie dough. Parchment paper gives the cleanest bottoms, and baking one sheet at a time helps every oversized cookie color evenly.
Prep the Brownie Pieces
- Prepare 1 box Betty Crocker Dark Chocolate Brownie Mix with the eggs, oil, and water listed on its package.
- Spread the prepared batter in a greased or parchment-lined 13×18-inch rimmed half-sheet pan. Bake at the package temperature, start checking the thin brownies after 15 minutes, and remove them when a tester has moist crumbs.
- Cool the half-sheet pan of brownies completely, then cut enough brownies to make 2 to 3 cups small chunks.
- Chill the 2 to 3 cups brownie chunks in the refrigerator for at least 30 minutes, or freeze them for 15 minutes, until firm.
Bake the Brownie-Loaded Cookies
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, or coat them lightly with nonstick spray.
- Whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt in a medium bowl.
- Beat 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 3/4 cup granulated sugar at medium speed until smooth and creamy.
- Mix 2 large eggs and 2 teaspoons vanilla extract into the butter mixture on low speed until incorporated.
- Gradually mix the 3-cup flour mixture into the wet ingredients just until combined. If the dough feels too soft to hold a mound, add 2 to 4 tablespoons additional flour, 1 tablespoon at a time.
- Gently fold 2 to 3 cups cold brownie chunks into the dough. Stop as soon as they are distributed so the thick pieces stay intact.
- Scoop the dough with a 1/4-cup scoop to make 20 large cookies. Place 6 to 8 portions per baking sheet, leaving plenty of room between them.
- For extra-thick cookies, chill the 20 scooped dough portions for 15 to 30 minutes, or flash-freeze them for 10 minutes.
- Bake 1 sheet at a time at 350°F for 12 to 14 minutes, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.
- Immediately press about 1/2 cup chocolate chips, as needed, onto the warm cookie tops. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool.
Tips for Chocolate Chip Topped Cookies
Keep the brownie pieces cold and stop mixing as soon as they are folded into the dough. Cold chunks give Chocolate chip topped cookies those dramatic fudgy pockets, while room-temperature brownie pieces create more of a chocolate swirl. Both are delicious, so choose your own brownie adventure!
- Make ’em big. The 1/4-cup portions leave enough room for several brownie pieces in each cookie.
- Do not flatten the scoops. Tall mounds bake into thicker centers.
- Watch the edges, not the clock alone. Pull the cookies when the edges are lightly golden and the tops have lost their wet shine.
- Top them while warm. The chips soften against the fresh cookies and hold once everything cools.
For even more cookie inspiration, grab the 10 Chocolate Chip Cookie Recipes Cookbook. A fresh cookie idea is always welcome around here!
How to Store Brownie Chunk Chocolate Chip Cookies
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. Brownie chunk chocolate chip cookies stay softer with a sheet of parchment between the layers. For longer storage, freeze the baked cookies for up to 2 months, then thaw them at room temperature. A quick 8 to 10 seconds in the microwave brings back that lovely soft center.
Brownie-Piece Cookie Variations
- Marbled cookies: Let the 2 to 3 cups brownie chunks soften slightly before folding, then give the dough one extra turn for chocolate streaks.
- Triple chocolate: Use dark, milk, and white chips across the warm tops. Brownie cookies with chocolate chips look especially fun with all three!
- Walnut brownie: Fold 1/2 cup chopped walnuts into the dough with the cold brownie pieces.
- Sea-salt finish: Add a tiny pinch of flaky sea salt after pressing the chocolate chips onto each warm cookie.
Brownie-Topped Cookie FAQs
Can I use store-bought brownies?
Yes, use 2 to 3 cups of firm, fudgy store-bought brownie pieces. Avoid heavily frosted brownies because the frosting can make the dough slippery and cause extra spreading. Chill the pieces before folding them into Brownie cookies with chocolate chips.
Why did my cookies spread?
The butter or brownie pieces were probably too warm, or the dough needed a little more flour. Chill the scooped portions for 15 to 30 minutes. If the dough still will not hold a mound, mix in the reserved flour 1 tablespoon at a time, up to 4 tablespoons total.
When should I add the chocolate chips?
Press the chocolate chips onto the cookies immediately after baking. The warm surface melts the bottoms just enough to make them stick while keeping the tops picture-perfect. For Brownie chunk chocolate chip cookies, that finishing touch gives every bite a little extra chocolate.
Thick golden edges, a soft vanilla center, and cold brownie pieces that bake into fudgy pockets make every cookie feel extra special. Brownie chunk chocolate chip cookies bring the brownie pan and the cookie jar together beautifully, while Chocolate chip topped cookies add that melty little finish right on top. Bake a batch, pour the milk, and enjoy every chocolate-packed bite. Happy baking!
I would love to see your cookies! Follow me on Instagram, save the recipe on Pinterest, and share your bakes on Facebook.
More Desserts to Try
- Fudgy Chocolate Chunk Brownies
- Ultimate Super Thick Mini M&M Chocolate Chip Cookies
- Vanilla Chai Brownie Blondies (Box‑Mix Shortcut)
- Hostess Cupcake Cookie Sandwiches
- High Fiber No Bake Chocolate Brownie Protein Bars (with Dates & Walnuts)
Chocolate Chip Topped Brownie Chunk Cookies
Equipment
- 13x18-inch rimmed half-sheet pan
- 2 baking sheets
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Electric mixer
- 1/4 cup cookie scoop
- Wire cooling rack
Ingredients
Brownie Chunks
- 1 box Betty Crocker Dark Chocolate Brownie Mix
- Eggs, oil, and water in the amounts listed on the brownie mix package
Cookie Dough
- 3 cups all-purpose flour (plus 2-4 tbsp additional if needed)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar firmly packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins and Topping
- 2 to 3 cups brownie chunks cold
- ½ cup chocolate chips approximately, for topping only
Instructions
Prepare the Brownie Chunks
- Prepare 1 box Betty Crocker Dark Chocolate Brownie Mix with the eggs, oil, and water in the amounts listed on its package.
- Spread the prepared brownie batter in a greased or parchment-lined 13x18-inch rimmed half-sheet pan. Bake at the package temperature, start checking after 15 minutes, and remove the brownies when a tester has moist crumbs.
- Cool the half-sheet pan of brownies completely, then cut enough brownies to make 2 to 3 cups small chunks.
- Chill the 2 to 3 cups brownie chunks for at least 30 minutes in the refrigerator, or freeze for 15 minutes, until firm.
Mix and Bake the Cookies
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, or coat them lightly with nonstick spray.
- Whisk 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt together in a medium bowl.
- Beat 1 cup room-temperature unsalted butter, 1 cup firmly packed light brown sugar, and 3/4 cup granulated sugar at medium speed until smooth and creamy.
- Mix 2 large eggs and 2 teaspoons vanilla extract into the butter mixture on low speed until incorporated.
- Gradually mix the 3-cup flour mixture into the wet ingredients just until combined. If the dough is too soft to hold a mound, add 2 to 4 tablespoons additional flour, 1 tablespoon at a time.
- Gently fold 2 to 3 cups cold brownie chunks into the cookie dough just until distributed.
- Use a 1/4-cup scoop to make 20 large dough portions. Place 6 to 8 portions on each prepared baking sheet with plenty of room between them.
- Chill the 20 scooped dough portions for 15 to 30 minutes, or flash-freeze them for 10 minutes, for extra-thick cookies.
- Bake 1 sheet at a time at 350°F for 12 to 14 minutes, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.
- Immediately press approximately 1/2 cup chocolate chips, as needed, onto the warm cookie tops. Rest the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
Notes
- Very cold brownie chunks stay intact, while slightly softer chunks marble into the cookie dough.
- Add only enough of the reserved 2 to 4 tablespoons flour for the dough to hold a tall scoop.
