Can’t decide whether you want a cookie or a brownie? Have I got a treat for you!
These chewy cookies boast more than chocolate chips: there are also chewy brownie bits. Start with a cooled batch of brownies. Then you whip up a batch of cookie dough, crumble the brownies into bits, and fold those bits right into the dough.
This recipe takes longer than most, since you have to bake brownies all the way through and then bake a batch of cookies too. But you can totally save time by making semi-homemade brownies, or even buying some at the store. You could definitely use store-bought cookie dough, too. Makes no matter: you’ll end up with great cookies regardless. Every bite into these beauties rewards you with buttery dough, chocolate chips and fudgy brownie. Plus, you should have extra brownies left over…so that’s a win, right?
Brownie Bit Cookies
Original recipe: Two Peas and Their Pod. I’ve rewritten things a bit and added commentary.
Yield: ~30 cookies
Suggested equipment: Mixer
Total Time: ~2 hours
Cook Time: 40 minutes
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 1 1/4 cups Dutch-process cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp espresso powder
- 1 tbsp vanilla extract
- 4 large eggs, at room temp
- 1 1/2 cups flour
- 2 cups chocolate chips
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt (regular salt is fine if you don’t have sea salt)
- 1 cup unsalted butter, at room temp
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar
- 2 eggs, at room temp
- 2 tsp vanilla extract
- 1 1/2 cups brownie chunks
- 1 1/2 cups chocolate chips
- Extra sea salt to sprinkle on the cookies
Make your brownies
- Preheat your oven to 350F
- Use a medium, microwave-safe bowl to melt the butter. Use 30-second increments until the butter is fully melted
- Add your sugar and stir to combine
- Microwave the mixture until it’s hot, but not bubbling. Keep an eye on it, and stop microwaving once it’s shiny
- Stir in your cocoa, baking powder, salt, espresso powder and vanilla
- Whisk the eggs into the batter, stirring until it’s totally smooth
- Line a 9×13 pan with foil, and spray with nonstick spray
- Pour your batter into the pan. Bake about 28-30 minutes, until a toothpick comes out clean or with just a few moist crumbs. Your edges will look set, but the center will still look pretty moist
- Let the brownies cool completely, then chop them into bite sized bits so they’re ready to go for your cookies. Measure as you go, because you’ll have leftover brownies and can just keep the rest in the pan for later. You only need 1.5 cups of chunks for the cookies!
Make your cookies
- Preheat your oven to 350F
- In a medium bowl, whisk your flour, baking powder, baking soda and salt
- Use your mixer to cream butter, sugar and brown sugar for about 3 minutes
- Add your eggs and vanilla, then mix again until it’s fully combined
- Set the mixer to low, and slowly mix in your dry ingredients. Only mix until it’s combined—the dough is a little runny so you might be tempted to keep going, but don’t overmix the dough!
- Add your chocolate chips and brownie chunks, and stir one more time. I like to do this part by hand so I can keep an eye on mix-in distribution and size!
- Line baking sheets with parchment
- Use about two tablespoons of dough per cookie, and place onto the baking sheet. You can sprinkle the tops with sea salt if you want (definitely recommend this!)
- Bake about 10-12 minutes, until the edges are turning a golden brown
- Let the cookies cool on the baking sheet for a few minutes, then move them to a cooling rack to cool completely