Chocolate Chip Brownie Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Brown sugar, light
  • 1 1/2 cups Chocolate chips
  • 1/2 cup Granulated sugar
  • 1 tsp Sea salt
  • 1 Sea salt
  • 2 tsp Vanilla extract

• Snacks

  • 1 1/2 cups Brownie chunks

• Dairy

  • 1 cup Butter, unsalted

Found on twopeasandtheirpod.com

Description

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup 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 chunks
• 1 1/2 cups chocolate chips
• Extra sea salt for sprinkling on cookies, if desired

Directions

• 1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the brownie chunks and chocolate chips. 4. Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Note-I like to use this recipe for the brownies. After the brownies cool, chop them into small chunks for the cookies. You can also keep the brownies in the freezer. Defrost brownies before using in the cookies. The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookies!