½ lbs. leftover Brisket Burnt Ends, cubed
¼ cup maple syrup
3 cups all-purpose flour
½ cup granulated sugar
1 ½ cup brown sugar, lightly packed
1 tsp. baking soda
1 tsp. coarse Kosher salt or sea salt
2 tsp. vanilla extract
2 large eggs, at room temperature
2 sticks unsalted Butter, softened
1 ½ cup semi-sweet chocolate chips
Preheat oven to 350℉ and line cookie sheets with parchment paper.
In a medium bowl whisk together flour, baking soda, and salt and set aside.
In the bowl of an electric stand mixer, using the paddle attachment, cream butter and sugar together until fluffy. Add vanilla and eggs mixing until combined. Slowly add the flour mixture until evenly incorporated. Turn mixer to low setting and add chocolate chips until combined.
Remove dough from mixer bowl and use parchment and plastic wrap to form dough into a log, about 4 inches in diameter, and refrigerate for up to 24 hours, if time permits, allowing the dough to set.
Toss burnt ends in maple syrup and bake on a cookie sheet for about 3-5 minutes or until syrup is sticky and absorbed. Set aside.
Once ready to bake, remove dough from fridge, slice into ½-¼ inch thick slices place on cookie sheet.
Bake for 8-10 minutes. Remove from oven and press burnt end pieces into the cookies and continue baking for 2 minutes. Allow to cool for 5 minutes before placing on a wire rack to cool completely.
To Make Skillet Cookies
Press cookie dough into well-greased mini 6” cast iron skillets, filling about half way. Bake cookies at 350℉ for 10-15 minutes. Remove from oven and press burnt end pieces into the cookies and continue baking for 2 minutes, or until edges are slightly browned. To test the doneness, insert a toothpick into the cookie and see if it removed cleanly.
Inspired by Leroy & Lewis Barbecue’s Burnt End Chocolate Chip Cookie
This cookie dough can also be frozen for future use. If using freezer method remove from freezer about 30 minutes to an hour before portioning and baking.