These cookies are from The Sweet Pea Bakery & Catering via the Bon Appetit September issue. They are out-of-this-world good! The recipe is after the jump:
*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) (recipe follows), 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.
* 5 oz unsweetened chocolate, chopped
* 1/2 cup (1 stick) unsalted butter, diced
* 2 cups sugar
* 2 teaspoons vanilla extract
* 4 large eggs
* 1/4 teaspoon salt
* 1 cup all purpose flour
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil, leaving overhang. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 15 minutes.
Whisk sugar and vanilla into chocolate mixture, then whisk in eggs and salt; stir in flour. Spread batter in prepared pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool in pan. Cover and chill overnight.
Using foil as aid, lift brownie sheet from pan and cut in half or into twelve 3-inch bars.