Description
Transform a standard box of brownie mix into gourmet, fudgy cookies with a signature crinkle top and dense chocolate center. This recipe uses specific ingredient adjustments to ensure the cookies maintain their structural integrity while delivering a decadent, melt-in-your-mouth texture.
Ingredients
- 18 oz Ghirardelli Double Chocolate Brownie Mix
- 1/2 cup (60g) all-purpose flour
- 5 tablespoons (75ml) vegetable oil
- 2 large eggs
- 1 tablespoon (15ml) water
- 1/2 cup mini chocolate chips
- 3/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a heavy-bottomed baking sheet with parchment paper.
- In a large bowl or stand mixer with a paddle attachment, combine the brownie mix, flour, oil, eggs, and water on low speed until a thick, sticky dough forms.
- Gently fold in the mini chocolate chips and chopped walnuts until just combined, being careful not to overwork the dough.
- Using a small cookie scoop, portion the dough onto the baking sheet, ensuring each mound is spaced exactly 2 inches apart.
- Bake for 8 to 10 minutes until the tops appear dull rather than glossy; let the cookies rest on the pan for 2 minutes to set before transferring.
Notes
To ensure consistent results, use a kitchen scale for the flour and always perform a test bake with two cookies to calibrate the timing for your specific oven. If you switch to a mix that lacks leavening agents, such as certain basic brands, remember to add one teaspoon of baking soda to the dry ingredients.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American