Ingredients
Dry Ingredients
- 1 20 oz box Ghirardelli brownie mix
- 1/4 cup all purpose flour
Wet Ingredients
- 1/4 cup vegetable oil
- 2 eggs
Add-ins
- 1/2 cup chocolate chips (mini chocolate chips or regular semi-sweet chocolate chips)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the ingredients: In a large bowl, combine the brownie mix, all-purpose flour, vegetable oil, eggs, and chocolate chips. Use a hand mixer for quick, even mixing, or mix thoroughly with a wooden spoon until the dough is well combined and evenly mixed.
- Scoop the dough: Using a 2-tablespoon cookie scoop, portion the cookie dough onto the prepared baking sheet. Space each dough ball about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake the cookies for 8 to 10 minutes. The cookie edges should be set but the centers will still look slightly doughy, which ensures a chewy texture.
- Cool the cookies: Remove the baking sheet from the oven and let the cookies rest on it for 3 minutes to finish setting. Then, transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For a more intense chocolate flavor, use mini chocolate chips as they distribute better throughout the dough.
- If you prefer a cakier cookie, bake for the full 10 minutes; for chewier cookies, aim for 8 minutes.
- Make sure not to overmix the dough to maintain tender cookie texture.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- You can add nuts or a pinch of sea salt on top before baking for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
