These chocolate chip cookies are the best of both worlds! With a brown butter cookie base, chunks of chocolate, and chunks of underbaked brownie, these are such a fun variation on a classic chocolate chip cookie!
Hi hi! I am just popping in to share the recipe for these brownie chunk chocolate chip cookies! These went low key viral on social media recently, and so I figured I should probably write up a proper recipe for them!
In the initial video I used my brown butter chocolate chip cookie recipe as a base, however I found that it spread a tiny bit too much, so I switched to my small batch chocolate chip cookies, which is a slightly firmer dough, and has a chill time so the cookies spread a little less. This did the trick
In the initial recipe I only used brownie chunks, for this recipe I also incorporated in a little bit of chopped chocolate too just to give a little bit of texture.
These are a tiny bit more work with having to make brownies first and then the cookies, but they are SO good, I promise that they are worth it!
Brownie chunks in cookies?!
Yep, you read that correctly. I made a ⅓ batch of my classic brownie recipe (I always scale recipes around eggs if I can), and baked it in an eighth sheet pan (a large loaf pan works well too). I then baked it until it was only just set, froze it, then chopped it into little pieces. Keeping the pieces frozen until I added them in worked well to help stop them from getting too smeary when I scooped the cookies.
Two quantities of butter in the recipe?
I get this every time I post a recipe with brown butter - this is not a typo. You lose moisture when you brown butter due to the water evaporating, so I get you to weigh the butter both before browning and afterward, as different butters release different amounts of water.
If you need a little more information on brown butter, I have a whole guide on my site where I talk you through the whole thing - Brown Butter 101 - the Ultimate Guide!
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Brownie Chunk Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 14 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These chocolate chip cookies are the best of both worlds! With a brown butter cookie base, chunks of chocolate, and chunks of underbaked brownie, these are such a fun variation on a classic chocolate chip cookie!
Ingredients
Brownie Chunks
- ⅓ batch of my forever brownie recipe, baked in an eighth sheet pan or large loaf pan, cooled completely and refrigerated until chilled (there are notes in the brownie recipe card on quantities and baking time)
Chocolate Chip Cookie Dough
- 120g salted or unsalted butter (I used salted), cold from the fridge is fine
- 120g brown sugar
- 45g granulated sugar
- 1 large egg (about 50g not including the shell), at room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 140g all-purpose flour
- ½ tsp kosher salt (use less if you have used salted butter or if you are using table salt)
- ¼ tsp baking powder
- ¼ tsp baking soda
- 85g chocolate from a bar, chopped - I used 72% cocoa, use something you are happy to eat on its own
- All the brownie chunks
- Flaky sea salt for finishing (optional)
Instructions
BROWNIE CHUNKS
- Once the brownie has chilled, remove from the pan, remove the parchment paper, and slice into small cubes using a sharp knife. Transfer to a parchment paper lined small sheet pan or plate, and place into the freezer while you are preparing the rest of the cookie dough. They don't get fully solid in the freezer but it helps them to keep their shape when it comes time to add them to the cookie dough.
COOKIES
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, stirring frequently and swirling the pan often, until the butter foams up and then goes golden and nutty - it will make a bit of noise and then foam and go quiet just before it is done. This should take 3-4 minutes.
- Measure out 95g of the brown butter into a medium mixing bowl. Set aside for 10-15 minutes to cool to avoid it scrambling your eggs. Alternatively you can place the bowl into a larger bowl of cold water and stir as it cools down - a little bit warm is fine, you just don't want it to be hot.
- Once the butter has cooled, add the brown sugar, granulated sugar, egg, and vanilla. Whisk until the mixture has thickened and lightened slightly in colour.
- Add the flour, salt, baking powder, and baking soda. Mix until almost incorporated with a spatula. I like to leave a few flour streaks that will get incorporated when the chocolate chunks are added.
- Add the chopped chocolate and frozen brownie chunks and mix to incorporate. Stir it carefully to avoid squishing too many of the brownie chunks.
- Line a small sheet pan or container with parchment paper (this is to chill the cookie dough in so an airtight container will work here too).
- Using a #24 cookie scoop (2.5 tbsp), scoop balls of cookie dough (Mine weighed about 55g each). Arrange on the lined sheet pan or container (they can be touching). I just leave mine as scoops but you can roll into balls if you like. I got 14 dough balls.
- Cover with plastic wrap or a lid, and chill the dough for at least 30 minutes.
- 10 minutes into the chilling period, preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper.
- Arrange 6 cookie dough balls on a pan, spacing evenly. I like to bake mine one pan at a time and generally do 6 on the first pan and then 8 on the second once I know how much they spread.
- Bake the cookies for 13-14 minutes, until they are set around the edges and on top and lightly golden brown. Bake longer if you prefer your cookies a little more crispy on the edges.
- Remove from the oven, and if desired, using a cookie cutter slightly larger than the cookies, 'scoot' them into a perfectly circular shape if they have gone a little wonky in the oven.
- Sprinkle with flaky sea salt if using. Leave to cool on the pan for 10-15 minutes and then transfer to a wire rack to cool completely.
- Repeat the process with the remainder of the cookie dough balls.
- Store in an airtight container at room temperature for up to 4 days.
Notes
If you are unsure about browning butter I have a full guide on my site - Brown Butter 101: The Ultimate Guide