I really liked the cookies, especially because of the fudgey brownies. I thought it was a nice change of pace from the standard chocolate chip cookies. I am glad that I have some brownie chunks left over so I can make some more soon. Due to the amount slated for donation, there was only one for me to taste and it has left me wanting more.
The recipe makes about 20-24 large cookies. The brownie recipe is actually double the amount you need for the batter, I just made up the cookie batter twice to take care of the extra brownie ingredient. The recipe below reflects the original amounts.
Also, I have received some more sweet accolades in the form of awards, but I have decided to just cover two in this post and the rest I will do later.
The Versatile Blogger Award was given to me by:
Emily-at Life On Food: this particular blogger is a well seasoned photographer and cook! Having been in the blogosphere since 2009, her wonderful easy going personality jumps off the page. Her blog name is really fitting. With recipes, restaurant reviews and what I ate Wednesdays, Emily shares her day of food with you with a sprinkling of her travels and outdoor adventures. A few gems I found on her blog were: "Please meet the Mexican pizza" and "chocolate love".
Peter-at Chef Peters Kitchen : This blogger is fairly new to the scene having started his blog in December of 2011 and has just popped up on Foodbuzz this month. With a taste for the spicy, Peter comments that he is still learning. However, I do think we can learn a thing or two about food preparation on his site. I particularly liked the Jacked up Turkey Burgers as well as New York Deli Rye.
If you do not know these two yet, pop on over and introduce yourself, your stomach will be glad you did! Thanks again you two for passing this award on to me! Now on to the recipe.
Brownie Chunk Cookies
adapted from Bon Appetit
Ingredients/ Brownies
(only half needed for cookie batter recipe below)
4 eggs
1/2 cup butter
2 tsp vanilla extract
5 oz unsweetened chocolate, chopped
2 cups of sugar
1/4 tsp salt
1 cup flour
Prepare a 9X13 inch pan by lining with foil and leaving two sides overhanging to use as handles to later lift out the brownies. Preheat your oven to 350 degrees.
In a small bowl, sift together the salt and flour. Set aside. Place a saucepan over low heat. Fill with butter and chocolate, stirring until all is melted and smooth. Remove from heat and let cool for 15 minutes.
Stir in sugar and vanilla extract until completely blended. Transfer mixture to a large bowl. Blend in the eggs completely and then fold in sifted ingredients. Spoon batter into prepared pan and smooth the top.
Place in oven and bake until tester indicates moist crumbs. Recipe states it should take 20 minutes, however mine took about 28 minutes. Remove pan and let cool completely. Then cover and place in refrigerator overnight to chill.
Ingredients/Cookie Batter
1/2 recipe for chilled brownies (above), cut into 1/2 inch chunks
1 cup butter
2 eggs
2 tsp vanilla extract
1 cup chopped walnuts in 1/2 inch pieces
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup granulated sugar
Prepare 2 baking sheets by lining with parchment paper. Preheat oven to 350 degrees.
In a medium sized bowl, sift together baking soda, salt and flour. Set aside. Then cream together the butter and both types of sugars until fluffy. Then beat in eggs, one at a time until incorporated into sugar mixture. Then stir in vanilla extract.
Fold in sifted ingredients until no dry streaks remain. Then stir in the walnuts and lastly fold in the brownie chunks.
Using a 1/4 or 1/3 cup or scoop, drop batter onto baking sheet. Each should be spaced about 2 inches apart. Also, if the batter is sticking to the scoop, use some non-stick spray in the process. Using damp fingers, lightly press down the top of the batter so each dollup is about 1 inch thick. Do not press too much or you will smash the chunks and your cookie will be very flat after baking.
You want these to have some height to them and have big brownie chunks.
Bake until cookie edges turn golden about 15-20 minutes. Let cool completely on baking sheets and then enjoy!
**LAST YEAR: Pom Guava Mini Cheesecakes**
