photo courtesy of Chris Rochelle @ CHOW
Team Yo! Cookie! sneaked whole other kind of baked good into their cookies…but was that fair? Hell yeah!! These Fist Pumpin’ Brownie Chunk Cookies incorporate, you got it, chunks o’ brownies into the mix. Way to kick chocolate chips out of “da club”, right? If you’re over those flimsy chips, it’s time to replace them with brownies, duh. Read about the team’s personal experience here. Continue reading for recipe…
Team Yo! Cookie!’s
Fist Pumpin’ Brownie Chunk Cookies
(Adapted from Bon Appetit)
Makes about 40 cookies.
Note: These cookies require a batch of brownies to be made the day before and refrigerated over night before incorporating into the cookies. I highly recommend refrigeration; it helps keep the brownie chunks intact when the are incorporated into the cookie batter.
INGREDIENTS:
For the brownies:
5 ounces unsweetened or bittersweet chocolate, chopped (if you use bittersweet, just cut down on the amount of sugar you add)
1/2 cup (1 stick) unsalted butter, diced
2 cups sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
1/4 teaspoon salt
1 cup all purpose flour
Preheat the oven to 350 degrees. Prep a 9×13 pan by lining it with foil, leaving an overhang, and spraying lightly with cooking spray.
Combine the chocolate and butter in a heavy bowl set over a pot of simmering water until melted and smooth. Let cool for 15 minutes.
Once cooled, whisk in the sugar and vanilla until combined. Then add the salt and eggs. Sift the flour over the mixture and stir until just combined.
Pour the batter into the prepared pan and bake about 20 minutes, until a tester inserted into the middle comes out with just a few moist crumbs. Cool in pan; cover and chill overnight.
For the cookies:
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon espresso powder
1/2 recipe chilled brownies, cut into small cubes (in order to obtain optimal brownie chunks in the cookies, I used one full brownie recipe for one cookie recipe)
DIRECTIONS:
Preheat oven to 350 degrees. Line two large baking sheets with silicone mats or parchment paper.
Whisk flour, baking soda, and salt together in a medium bowl. Using a stand mixer, beat butter and both sugars together until smooth. Add the eggs and vanilla and beat until fully incorporated. Stir in the dry ingredients. Gently fold in the brownie chunks.
Using a 1 1/2 teaspoon cookie scoop, scoop balls of dough onto lined pans, spacing about 2 inches apart. Bake cookies for 12 minutes, rotating pans halfway through. Let cool on racks for five minutes then transfer to foil to cool completely.