Start with chocolate chip cookie dough. Add freshly baked, chewy brownie pieces. Finish off with a sprinkle of sea salt before baking.
Sounds like cookie perfection, right?
It is. It most definitely is.
Not to set the bar too high for these cookies, but when I brought them to work a co-worker said they were the best cookies he’d ever had. Kevin thinks they might rival my Pretzel Butterscotch Chocolate Chip Cookie recipe (see below). So there’s that.
This recipe comes courtesy of Two Peas & Their Pod, a blog I can always trust for delicious recipes, forwarded to me by my friend Watson (who I can also always trust for delicious recipes). In fact, some of my best recipe discoveries have been thanks to Watson, including perhaps my favorite cookie recipe for Pretzel Butterscotch Chocolate Chip Cookies. (Thanks, Watson! Keep the recipes links coming…)
For the brownie component, I suppose you could mix up some brownies from scratch, but, in my experience, boxed brownies are pretty amazingly delicious. I went with Trader Joe’s Brownie Truffle Baking Mix and would highly recommend you go this route as well. (Oh, and you won’t need the whole pan of brownies for these cookies. The recipe will use up about 1/3 to 1/2 of the brownies, which means you’ll either be left with brownies to enjoy or get to freeze the extra brownies for a future batch of these cookies.):
Also, as a note, when I made these cookies I realized (too late) that I was low on brown sugar (as in, I just had 1/2 cup left). Since I definitely didn’t feel like making a run to the grocery store, I substituted the remaining cup of brown sugar with dark muscovado sugar, and it turned out great!
Chocolate Chip Cookies With Brownie Pieces
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups brownie pieces
- 1 1/2 cups chocolate chips
- Sea salt (for sprinkling on cookies)
- Preheat oven to 350 degrees and line baking sheets with parchment paper or Silpats. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine butter and both sugars and beat until creamed (about 3 minutes).
- Add in the eggs and vanilla and mix until combined.
- With the mixer on low speed, slowly mix in the dry ingredients.
- Stir in the chocolate chips and brownie pieces.
- Form the cookie dough into balls (using about 2 Tablespoons of dough per cookie). Place dough balls on the prepared baking sheet, about two inches apart.
- Sprinkle with sea salt.
- Bake for 10-12 minutes (I baked mine for 10 minutes exactly and they were gloriously under-baked and chewy, just the way I love them).
- Remove from baking sheet and transfer to wire rack to cool, then ENJOY!