Brownie Chunk Cookies Recipe
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Ingredients: |
Ingredients: For Brownie:
5oz unsweetened chocolate, chopped
1 stick unsalted butter, diced
2 cups sugar
2 tsp vanilla
4 large eggs
¼ tsp salt
1 cup all purpose flour
For Cookies:
2½ cups all purpose flour
1 tsp baking soda
¼ tsp fine sea salt
2 sticks unsalted butter, room temp
1 cup packed golden brown sugar
½ cup sugar
2 large eggs
1 tsp vanilla
1 cup walnuts, broken into ½" pieces
½ of cooked brownies from recipe below, cut into ½" cubes, about 4 generous cups
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Directions: |
Directions:For brownies: Preheat oven to 350º. Line a 13x9x2" metal baking pan with foil, leaving overhang. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 15 min. Whisk sugar and vanilla into chocolate mixture, then whisk in eggs and salt; stir in flour. Spread batter into prepared pan. Bake brownies until tester comes out clean, about 20 min. Cool in pan. Cover and chill overnight. Using foil as aid, lift brownies from pan. Cut in half for cookie recipe and reserve remaining half for another use.
For cookies: Preheat oven to 350º. Line 2 large rimmed baking sheets with parchment. Whisk first 3 ingredients in medium bowl. Beat butter and both sugars in large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients, then walnuts. Cut brownie into 1" cubes and gently fold into cookie batter (brownies may crumble) Spray ¼-⅓ cup ice cream scoop with non stick spray. Scoop batter; drop onto prepared sheets, spacing about 2" apart and spraying scoop with non stick spray as needed. Using moist fingertips, flatten mounds to 1" thickness. Bake cookies, 1 sheet at time, until just golden, 18-20 minutes. Cool cookies on baking sheets |
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This recipe for Brownie Chunk Cookies is from