Brownie Chunk Cookies

** NOTE: You need to make this recipe over two days. This is a 2 part recipe. First, you make your brownies and chill them overnight (or for at least 5 hours). Then, you make your cookie dough and add chunks of the chilled brownie into it.

For the Old Fashioned Brownies:

Preheat oven to 350 F. Line a 13x9x2 inch baking pan/dish with parchment paper (allow the parchment to hang over the edges).

Melt chocolate and butter in a saucepan over low heat, whisking till smooth. Cool for 10 minutes.

Then whisk sugar and vanilla into the chocolate mixture. Next, whisk in eggs then flour. Spread the batter into your prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Cool brownies in pan on a rack, then move the pan to the refrigerator and allow to cool overnight.

When ready to make your cookies, lift chilled brownies from the pan and cut the batch in half. Freeze half for next time and cut the half you are using today into 1 inch chunks.

For the cookies:

Preheat oven to 350 F.

Line 2 large rimmed baking sheets with parchment paper.

Whisk the flour and baking soda in a bowl and set aside.

Beat butter and both sugars in a large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients. Gently fold in your chilled brownie chunks.

Using a 1/4 to 1/3 size cookie or ice cream scooper or a tablespoon, scoop your batter and drop onto your prepared baking sheets about 1 1/2 inches apart. Flatten the mounds with your fingers to about a 1 inch thickness.

Bake for 14-20 minutes depending on the size of cookie made – or until just golden.

Feel free to add in a cup of your favorite nut!

Enjoy!

Source: Bon Appetit.