Brownie Chunk Chocolate Chip Cookies

I was scrolling through my reader yesterday when I saw this recipe from Picky Palate. I didn’t have a pan of leftover brownies, but I wasn’t going to let that stop me from making these cookies. I immediately went into the kitchen and threw a box of brownie mix into the oven.

I let them cool, and started making the dough. As I put the brownie chunks into the bowl and they started to disintegrate into the cookie dough, I realized that I should have made the cake-like brownies, instead of the fudge brownies. Note to self: Make sturdier brownies for these cookies, because the cookies that have an actual chunk of brownie are the best.

I’m kind of into the salty-sweet combo lately, so when I saw that the recipe only called for a ½ tsp of salt, I decided to up it to 1 tsp. I’m really glad I did. The saltiness came through perfectly, and I thought these were a fun variation on chocolate chip cookies.

Brownie Chunk and Chocolate Chip Cookies

Adapted from Picky Palate

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chocolate chips
2 cups cubed prepared brownies

Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.

Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.

Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.

Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies