Brownie Chunk Cookies
Recipe #6 in my 40 Day Challenge!
What if you made chocolate chip cookie dough and instead of adding in the traditional chocolate chips…you added in brownie chunks instead?
OMGosh were these cookies good!
In my house, it was unanimous – all for voted these over the traditional!
My youngest, who doesn’t like chocolate chip cookies, (doesn’t really like chocolate candy) really enjoyed these! My son actually moaned…a few times as he downed his first two cookies…ok, ok I think I did too…just a little!
I spotted these beauties a while back in a Bon Appetit Magazine and they have been haunting me ever since!
I really enjoyed making the pan of brownies the prior night…to me, it was an easier clean up as this was made in 2 stages. PLUS I really liked the fact that the brownie recipe yields enough for 2 big batches of the cookies. Use half now and freeze the other half for the next time you get a craving for these amazing cookies – which I have to tell you will be really, really soon!
PLUS as an added perk – you KNOW what all the ingredients are…there is nothing you can’t pronounce here! Not a week goes buy in my home without a fresh batch cookies of one sort or another being whipped up – why buy packaged cookies…ever? Except for the occasional Oreo’s….you have to haveana Oreo now and again!
I control what goes into my kids in the areas I can, that way I don’t stress about the areas I can’t. I can feel fine about them chomping down the occasional prepackaged treat at school, at friends homes or parties.
Brownie Chunk Cookies
2 1/2 cups flour
1 tsp baking soda
2 sticks butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
1/2 recipe of chilled Old Fashioned Brownies (below)cut into 1/2 inch chunks
Preheat oven to 350 degrees
Line 2 large rimmed baking sheets with parchment paper, Whisk first 2 ingredients in a bowl and set aside. Beat butter and both sugars in a large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients. Gently fold in your chilled brownie chunks.
Using a 1/4 to 1/3 cup size cookie/ice cream scooper or a tablespoon, scoop your batter and drop onto your prepared baking sheets about 1 1/2 inches apart. Flatten the mounds with your fingers to about a 1-inch thickness.
Bake for 14-20 minutes depending on the size cookie made – or until just golden.
Old Fashioned Brownies
5 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
2 cups sugar
2 teas vanilla
4 large eggs
1 cup flour
Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan/dish with parchment paper (allow an overhang). Melt chocolate and butter in a saucepan over low heat, whisking till smooth. Cool for 10 minutes.
Whisk sugar and vanilla into chocolate mixture, whisk in eggs then flour. Spread the batter into your prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Cool in pan, then refrigerate overnight. When ready to make your cookies, lift chilled brownies from the pan and cut in half. Freeze half for next time and cut the half you are using into 1-inch chunks.
Feel free to add in a cup of your favorite nut!