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Brownie Chunk Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 5 reviews
  • Author: Sue
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes per batch
  • Total Time: 3 hours including chilling and baking
  • Yield: 14 cookies
  • Category: Dessert, Cookie
  • Method: Baking
  • Cuisine: American

Description

Delight in the rich and indulgent Brownie Chunk Chocolate Chip Cookies, blending fudgy brownie pieces with classic chocolate chips in a golden, nutty brown butter cookie dough. These soft, chewy cookies feature a perfect balance of sweet and slightly salty notes, enhanced with flaky sea salt on top. Chilled chunks of homemade brownies are folded into a browned butter cookie batter, making this a decadent treat perfect for any occasion.

Ingredients

Brownie Chunks

  • 1/3 batch of forever brownie recipe, baked in an eighth sheet pan or large loaf pan, cooled completely and refrigerated until chilled

Cookie Dough

  • 120g salted or unsalted butter (cold from the fridge is fine)
  • 120g brown sugar
  • 45g granulated sugar
  • 1 large egg (about 50g, at room temperature)
  • 1 tsp vanilla extract or vanilla bean paste
  • 140g all-purpose flour
  • 1/2 tsp kosher salt (adjust if using salted butter or table salt)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 85g chocolate from a bar, chopped (72% cocoa recommended)
  • All the brownie chunks
  • Flaky sea salt for finishing (optional)

Instructions

  1. Prepare Brownie Chunks: Remove the chilled brownie from its pan and peel off the parchment paper. Using a sharp knife, slice the brownie into small cubes. Transfer the cubes onto a parchment-lined small sheet pan or plate and place them in the freezer to firm up slightly while preparing the cookie dough.
  2. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently and swirling the pan, until the butter foams and then turns golden brown with a nutty aroma. This process takes about 3-4 minutes and you'll notice the butter foam and then quiet down right before it’s done.
  3. Cool the Browned Butter: Measure out 95g of the browned butter into a medium mixing bowl. Let it cool for 10-15 minutes to prevent scrambling the eggs. You can place the bowl inside a larger bowl of cold water to speed cooling if needed; it can be a little warm but not hot.
  4. Mix Wet Ingredients: Once cooled, whisk in brown sugar, granulated sugar, egg, and vanilla until the mixture thickens and lightens slightly in color.
  5. Add Dry Ingredients: Add flour, kosher salt, baking powder, and baking soda to the wet mixture. Stir with a spatula until almost combined, leaving a few flour streaks as they will be incorporated later.
  6. Incorporate Chocolate and Brownie Chunks: Gently fold in the chopped chocolate and frozen brownie chunks, being careful not to break up the brownie pieces too much.
  7. Shape Cookie Dough Balls: Line a small sheet pan or container with parchment paper. Using a #24 cookie scoop (about 2.5 tbsp or 55g), scoop portions of dough and place them onto the lined pan, allowing them to touch if you prefer. Cover with plastic wrap or a lid and chill in the refrigerator for at least 30 minutes.
  8. Preheat Oven: About 10 minutes into chilling, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  9. Arrange and Bake Cookies: Place 6 cookie dough balls evenly spaced on the first pan (bake one pan at a time). Bake for 13-14 minutes until edges and tops are set and lightly golden. Bake longer if you prefer crispier edges.
  10. Shape and Garnish Cookies: Remove cookies from oven and, if needed, use a slightly larger cookie cutter to gently press cookies into a perfect circular shape. Sprinkle with flaky sea salt if desired.
  11. Cool Cookies: Let cookies cool on the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  12. Repeat Baking: Repeat the baking process with remaining dough balls.
  13. Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.

Notes

  • Using chilled brownie chunks helps them retain their shape during mixing and baking.
  • Brown the butter carefully; do not let it burn as it imparts the nutty flavor.
  • Adjust salt quantity depending on if using salted or unsalted butter.
  • Chilling the dough helps control spread and enhances flavor.
  • You can use vanilla bean paste for a more intense vanilla flavor.
  • Using a high-quality chocolate bar with around 72% cocoa gives a rich chocolate flavor.
  • Flaky sea salt sprinkled on top adds a nice contrast to the sweetness.
  • If you prefer crisper cookies, bake a minute or two longer.

Find it online: https://suerecipe.com/brownie-chunk-chocolate-chip-cookies-recipe/