Brownie Cookies Recipe
Delightfully fudgy and chewy brownie cookies made with Ghirardelli Double Chocolate Brownie Mix, enhanced with mini chocolate chips and optional chopped walnuts for added texture and flavor. These easy-to-make cookies bake in just 8 minutes, resulting in a luscious, gooey treat perfect for chocolate lovers.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
- 1/2 cup all-purpose flour
- 1/2 cup mini chocolate chips
- 3/4 cup chopped walnuts (optional)
Wet Ingredients
- 2 large eggs
- 5 tablespoons vegetable oil
- 1 tablespoon water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large bowl or stand mixer fitted with a paddle attachment, combine the Ghirardelli brownie mix, all-purpose flour, mini chocolate chips, walnuts (if using), eggs, vegetable oil, and water. Mix thoroughly, scraping down the sides as needed until the dough is well combined but sticky.
- Portion Dough: Using a small cookie scoop, drop scoops of dough about 2 inches apart on the prepared baking sheet. If using a medium scoop, bake for an additional 1-2 minutes to ensure thorough cooking.
- Bake Cookies: Bake for 8 minutes to start. Look for a thin film forming on the top with the batter no longer glossy; you should still see small ripples of darker batter. Avoid overbaking as this can dry out the cookies—test a small batch to determine your oven’s exact timing.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool completely.
- Store or Serve: Enjoy immediately for the best fudgy texture, or store cookies in an airtight container for up to one week.
Notes
- Do not overbake; cookies continue to cook slightly after removal from oven.
- Using a medium cookie scoop will result in larger cookies and slightly longer bake time.
- Chopped walnuts are optional but add a pleasant crunch and flavor contrast.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a glossy top appearance, ensure not to overmix the dough.
Keywords: brownie cookies, chocolate cookies, Ghirardelli brownie mix, fudgy cookies, easy dessert, chocolate chip cookies
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