Chocolate chip brownie cookies

So here is the recipe for chocolate chip brownie cookies from Two Peas and their Pod.  You don’t need a happy mistake brownie to make these.  Use your favourite brownie recipe or if you don’t have time to cook brownies from scratch use shop bought ones.  Happy baking.


  • 360g plain flour
  • 1½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp sea salt
  • 240g unsalted butter, at room temperature
  • 100g granulated sugar
  • 270g brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1½ cups brownie chunks (use white measuring cup)
  • 1½ cups chocolate chips (use white measuring cup)


  •  Preheat oven to 170 degrees Celsius. Line 4 large baking with baking paper and set aside
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Using an electric mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients.  Stir in the brownie chunks and chocolate chips.
  • Put cookie dough mixture in the fridge for 30 minutes to ‘set’ slightly.
  • Weigh out 40-45g of cookie dough mixture and form into balls. Place eight to nine cookies on each of the prepared baking sheets, about 5cm apart.  They can spread quite a lot.
  • Bake cookies for 10-12 minutes or until the edges are slightly golden brown.
  • When baked, remove from oven and let cookies cool on the baking sheet for 2-3 minutes.
  • Transfer to a wire cooling rack and cool completely.
  • The cookies will keep in an airtight container for 3-4 days.

Source: Two Peas and their Pod

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