This cookie is perfect for when you have leftover brownies or if you are a fan of brookies!
I use my brownie recipe for this, I prefer the updated version (check out post) but you can use any brownie recipe for this or if you have store bought ones, that is fine too.
Cut the brownies up in bite size pieces and add 3 to each cookie at the 7 minute mark; I do this so that the brownie doesn’t dry up in the oven the whole baking time also I like the way the cookies bake alone.
For the cookies, you can use 1 cup butter but if you want more of a bakery style use 3/4 butter and 1/4 cup vegetable shortening like Crisco.
I use only 1 cup chocolate chips for this recipe because of the brownie bits, but if you want to use this recipe without the brownies then add another cup of chocolate chips.
For the cookies:
- 1 cup unsalted softened butter
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla or 1 pkt vanilla sugar
- 2 and 1/4 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup semi sweet chocolate chips
- brownie bits
Preheat oven to 375.
Cream together the butter and sugars until light and fluffy; this takes a few minutes. Add in eggs one a time and beat until light and fluffy, then add in vanilla. In a measuring cup or bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the creamed butter mixture and combine until it turns into cookie dough; do not over mix. Stir in the chocolate chips.
Place parchment paper to baking sheets, and scoop up the cookie dough, I use 2 scoops for one cookie and slightly flatten them, I bake 6 cookies on one sheet at a time.
At the 7 minute mark, remove the cookies from the oven and place 3 brownie bits on each cookie, bake for another 2 to 3 minutes.
Remove from oven, transfer to cooling rack after 2 minutes of resting time on the baking sheet.
Repeat until cookie dough and brownie bits are done.