Rob needed some cookies for a cookie swap at work. He would not settle for traditional (aka lame) cookies. That is when I suggested these …
Ingredients3 sticks unsalted butter 2 cups brown sugar 1 cup sugar 2 eggs and 1/2 cup egg whites (or 2 eggs and 2 egg yolks) 4 teaspoons vanilla extract 4 cups + 4 tablespoons all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips 3 generous cups of brownie chunks (we used a box of Ghirardelli brownie mix, I can only do so much from scratch!)
Bake brownies according to recipe instructions, once cool place them in the refrigerator until you need them.
Preheat oven to 325 degrees Fahrenheit.
Heat a small saucepan over medium-low heat and add butter. (You might want to cut the butter into large chunks to help it melt a little faster, it’s a lot of butter.) Whisk until the butter melts, then continue just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately. Set aside and let cool to room temp, 10-20 minutes.
Once the butter is cool, pour into a large bowl. Add sugars and whisk until smooth. Then add in the eggs and mix until combined. Add vanilla extract and mix again. Add in flour, baking soda and salt and continue to mix until a dough forms. You may need to get your hands involved as the dough can be crumbly, but it will come together. Fold in your chocolate chips until evenly distributed. Gently fold in the brownie chunks.
Using an ice cream scoop, scoop batter and drop on to parchment lined baking sheets. Spacing them about 2 inches apart. Bake for about 14 minutes (maybe a little shorter/longer depending on your oven) or until the edges are slightly golden. Allow the cookies to cool on the baking sheet for a few minutes then gently transfer to a cooling rack.
Repeat with the rest of the batter until all cookies have been baked.
Make sure you have plans to gift some of these to friends & enjoy!