Can I use a different brand of brownie mix?

I've successfully tested this recipe with 18-ounce boxes of Ghirardelli and Duncan Hines brownie mixes. Betty Crocker mix tends to produce flatter cookies because it lacks baking soda. If using Betty Crocker, try adding 1 teaspoon of baking soda, although results may vary.

Why did my cookies spread too much?

This typically happens if the brownie mix you used has different ingredients than recommended, if the dough was too warm, or if you used too little flour. Try chilling the dough for 30 minutes before baking next time.

Can I make these cookies larger?

Absolutely! If using a medium cookie scoop, add 1-2 minutes to the baking time. Just watch them carefully as they'll still need to look slightly underdone when you remove them from the oven.

How do I know when they're done baking?

The perfect brownie cookie should have a thin, crackly film on top with the batter no longer glossy, but still showing small ripples of darker batter. The edges should be set while the center still looks slightly soft.

Brownie Cookies Recipe

Description

Delightfully fudgy and chewy on the inside with a slightly crisp exterior, these brownie cookies marry the best of brownies and cookies into one decadent treat. Perfectly rich, chocolaty, and studded with mini chocolate chips, these are quick to prepare and guaranteed to satisfy chocolate lovers. With simple ingredients and minimal effort, this recipe is ideal for any occasion!

Ingredients

Units 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

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking during baking.
Mix the Ingredients:
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine all the ingredients listed. Scrape down the sides of the bowl as needed to ensure everything is well blended. Expect the dough to be thick and sticky — this is normal.
Portion the Dough:
Use a small cookie scoop to portion out the dough into even-sized balls. Drop the dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart. If you use a medium scoop, plan to add 1-2 extra minutes to the baking time.
Bake the Cookies:
Bake for approximately 8 minutes. The cookies are ready when they form a thin film on top and are no longer glossy, but you may still see small ripples of darker batter. Avoid overbaking, as these cookies cook quickly and can dry out if left too long. Conduct a test batch with a few cookies to determine the optimal baking time for your oven.
Cool the Cookies:
Remove the baking sheet from the oven and let the cookies cool on the pan for a couple of minutes. Transfer them to a cooling rack to cool completely before serving or storing.
Storage:
Store the cookies in an airtight container at room temperature for up to one week. If stored properly, they will stay soft and chewy.

Notes

For best results, use only 18-ounce boxes of Ghirardelli or Duncan Hines brownie mix, as other brands/sizes may yield different outcomes.
If using Betty Crocker brownie mix, consider adding 1 teaspoon of baking soda to prevent flat cookies; however, this modification has not been tested.
The cookies will continue to cook slightly on the hot baking sheet after removal from the oven, so aim to take them out when slightly undercooked for a fudgier texture.
Each oven bakes differently. Gas ovens may require 8 minutes, while electric ovens may need 9-10 minutes. Always do a test batch for accurate timing.
The dough is very thick and sticky, so avoid using a whisk or whisk attachment for mixing; opt for a paddle or regular spoon.

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 8g
Sodium: 85
Fat: 4g
Saturated Fat: 3g
Unsaturated Fat: 1
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg