Leftover brownies. Sounds like an impossible concept, right? How on earth could anyone ever have leftover brownies?
Before you think I'm too crazy, I didn't actually have leftover brownies. I made a 9 x 13 pan of brownies for me and Austin last week, and after 24 hours, there were 2 brownies left.
Technically, I guess that means we had leftover brownies. But with only 2 people eating 80% of a 9 x 13 pan of brownies in less than a day, I'm not sure if I'd count that as "leftovers."
When I saw a recipe for brownie chunk chocolate chip cookies on Pinterest, I knew I had to try it out with our two "leftover" brownies.
Man, am I glad I did!! These are INSANE. They're the perfect combination of brownies and cookies.
Since I'm pretty sure leftover brownies are a myth, you might have to actually make the brownies to go with the cookies. But it's worth it. Totally worth it. Recipe adapted from Two Peas and Their Pod.
Brownie Chunk Chocolate Chip Cookies
Yields: 24 cookies1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup chocolate chips
3/4 cup brownie chunks
1. Preheat oven to 350 degrees fahrenheit. Line a cookie sheet with parchment or a silpat.
2. Combine flour, baking soda & powder, and salt. Set aside.
3. Cream together butter and sugars until light and fluffy. Add the egg and vanilla and beat until smooth. Add the dry ingredients and stir until combined. Add the chocolate chips and brownie chunks and stir until combined.
4. Scoop using a spoon or cookie scoop onto the baking sheet. Bake 9-11 minutes, or until the edges are golden. Let the cookies cool on the cookie sheet for 2-3 minutes before removing them to a cooling rack.
5. Store in an airtight container for up to a week.
