Description
These irresistibly easy cookies made from brownie mix are a delightful treat that combines the rich, fudgy taste of brownies with the soft, chewy texture of cookies. Perfect for quick baking sessions, these cookies feature semi-sweet chocolate chips for an extra burst of chocolatey goodness. With minimal ingredients and just a few minutes of prep, they make an ideal dessert or snack for any occasion.
Ingredients
Scale
Dry Ingredients
- 18 oz Brownie Mix (Use a recommended brand like Betty Crocker)
Wet Ingredients
- 1/4 cup Oil (Use a neutral oil such as vegetable or canola)
- 1 large Egg (Do not exceed one egg despite package directions)
Add-ins
- 1 cup Semi-Sweet Chocolate Chips (Enhances the chocolate flavor)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the cookies evenly.
- Prepare Cookie Dough: In a mixing bowl, combine the 18 oz of brownie mix with 1/4 cup of oil and 1 large egg. Stir the mixture until all ingredients are well incorporated into a thick cookie dough.
- Add Chocolate Chips: Fold in 1 cup of semi-sweet chocolate chips gently to distribute them evenly throughout the dough without crushing them.
- Shape Cookies: Using a spoon or cookie scoop, portion out the dough onto a baking sheet lined with parchment paper or a non-stick baking mat. Leave enough space between each dough mound to allow for spreading during baking.
- Bake: Bake in the preheated oven for 7 minutes or until the cookies are set around the edges but still soft in the center.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up to the perfect chewy texture.
Notes
- Do not exceed one egg despite package directions on the brownie mix to maintain the right dough consistency for cookies.
- Use neutral oil such as vegetable or canola to avoid overpowering the chocolate flavor.
- Chocolate chips add extra richness but can be substituted with nuts or white chocolate chips for variation.
- To keep cookies soft, avoid overbaking. Remove as soon as the edges set and centers are still slightly soft.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
