Brownie Cookies Recipe
Deliciously fudgy brownie cookies made from a rich Ghirardelli Double Chocolate Brownie Mix, combined with eggs, oil, and mini chocolate chips. These cookies offer the perfect balance of chewy and gooey texture with optional walnut crunch, guaranteed to satisfy any chocolate lover's craving.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Total Time: 18-20 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
- 1/2 cup all-purpose flour
Wet Ingredients
- 2 large eggs
- 5 tablespoons vegetable oil
- 1 tablespoon water
Add-ins
- 1/2 cup mini chocolate chips
- 3/4 cup chopped walnuts (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dough: In a large bowl or stand mixer fitted with a paddle attachment, combine the brownie mix, all-purpose flour, eggs, vegetable oil, water, mini chocolate chips, and walnuts if using. Mix well, scraping down the sides as needed. Expect the dough to be very sticky.
- Portion cookie dough: Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet, spacing them about 2 inches apart. If you prefer larger cookies, use a medium scoop but increase the baking time by 1 to 2 minutes.
- Bake cookies: Bake the cookies for 8 minutes initially. They should develop a thin film on top, and the batter will no longer look glossy but still show small ripples of darker batter. Be careful not to overbake, as they cook quickly and can dry out. Adjust timing with a test batch according to your oven.
- Cool cookies: Remove cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
- Store or serve: Enjoy the cookies immediately or store them in an airtight container for up to one week, if they last that long.
Notes
- For softer, fudgier cookies, do not overbake and watch the baking time closely.
- Adding walnuts is optional but provides a nice crunch and flavor contrast.
- If using a medium cookie scoop, increase baking time by 1 to 2 minutes.
- Cookies will be very sticky before baking—this is normal.
- Store cookies in an airtight container at room temperature for up to one week.
Find it online: https://cozyplatter.com/brownie-cookies-recipe/
