I love cookies. I love brownies. Mmm. . . . why not combine the two? I found this recipe on a blog sometime ago and have always had the idea stored in the back of my head until 2 weeks ago, when I actually had some brownie chunks to use. Then, I couldn't find it anywhere! (That's the way it works, right?) I spent what seemed like hours searching all the blogs I read and it was as if the recipe had been imagined. I just couldn't believe that I had imagined it, so I got online to cookiemadness.net and emailed Anna personally (she was super nice about it!), and she knew exactly which recipe I was talking about. . . however, she hadn't made them and couldn't find her link to the recipe either. She did mention that she had seen it in BonAppetit and so I googled it. . . and within 30 seconds, I had my recipe. Wahoo! I was so excited and couldn't wait to begin baking!
Here are my notes on the recipe:
:: I didn't make my own brownies. . . I used the brownie bites left over from a MOPS meeting.
:: I didn't add any nuts.
:: The comments on this recipe said the brownie recipe used was amazing. . . some day, I will try it.
:: Jon said that they were the closest thing to plain old chocolate chip cookies he had had in a long time (try a year. . . yes, it has officially been a year of no baking Nestle Toll House Chocolate Chip Cookies. I am going to plan on baking him some, soon!)
:: These were really good. I hope to make them again sometime, however, there are so many new recipes to try, it might be awhile, and brownies don't usually last that long in our house. . . especially those fresh out of the oven!
:: Please try this recipe and let me know your thoughts. . . I would love to hear them!
Here's the recipe from BonAppetit:
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup walnuts, broken into 1/2-inch pieces
1/2 recipe (1/2 sheet) chilled Old-Fashioned Brownies, cut into 1/2-inch cubes (generous 4 cups)
Nonstick vegetable oil spray
Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment. Whisk first 3 ingredients in medium bowl. Beat butter and both sugars in large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients, then walnuts. Gently fold in brownie cubes (brownies may crumble).
Spray 1/4- to 1/3-cup ice cream scoop with nonstick spray. Scoop batter; drop onto prepared sheets, spacing about 2 inches apart and spraying scoop with nonstick spray as needed. Using moist fingertips, flatten mounds to 1-inch thickness.
Bake cookies, 1 sheet at a time, until just golden, 18 to 20 minutes. Cool cookies on baking sheets.