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