Brownie Cookies

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Brownie Cookies

These brownie cookies combine the best of both worlds—rich, fudgy brownies and soft, chewy cookies. They have a crisp outer edge with a gooey center, packed with chocolate chips for extra indulgence. Whether you’re craving a quick chocolate fix or need a treat for a gathering, these cookies are a guaranteed crowd-pleaser!

Ingredients

  • 1 (18 oz.) box of Ghirardelli Double Chocolate Brownie Mix
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 5 tablespoons vegetable oil (or melted butter for extra richness)
  • 1 tablespoon water
  • 1/2 cup mini chocolate chips
  • 3/4 cup chopped walnuts (optional, for crunch)

Instructions

  1. Preheat & Prepare – Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
  2. Mix the Dough – In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the brownie mix, flour, eggs, oil, and water. Mix until smooth, scraping down the sides as needed. The dough will be thick and sticky.
  3. Add Mix-ins – Gently fold in the mini chocolate chips and walnuts if using.
  4. Scoop & Shape – Use a small cookie scoop to portion out the dough onto the prepared baking sheet, placing each scoop about 2 inches apart. If using a medium scoop, add 1 to 2 extra minutes to the baking time.
  5. Bake – Bake for 8 to 10 minutes. The cookies should have a thin film on top, and the batter should no longer look glossy. You should still see small ripples of darker batter. Avoid overbaking to keep them soft and fudgy.
  6. Cool – Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
  7. Enjoy or Store – Serve immediately, or store in an airtight container at room temperature for up to one week.

Storage & Freezing Tips

  • Room Temperature: Store in an airtight container for up to one week.
  • Freezing: Freeze baked cookies in a sealed bag for up to three months. To enjoy, let them thaw at room temperature or warm them in the microwave for 10-15 seconds.
  • Make-Ahead Dough: Scoop cookie dough onto a baking sheet and freeze. Once solid, transfer to a freezer bag and store for up to two months. Bake from frozen, adding 2-3 extra minutes.

Recipe Variations

  • Gluten-Free Option – Use a gluten-free brownie mix and substitute all-purpose flour with a gluten-free blend.
  • Dairy-Free Version – Swap vegetable oil for coconut oil and use dairy-free chocolate chips.
  • Extra Decadent – Drizzle the cooled cookies with melted chocolate or top with a sprinkle of sea salt.
  • Nut-Free – Simply omit the walnuts or replace them with extra chocolate chips or dried fruit.

These brownie cookies are quick, easy, and utterly delicious. Perfect for parties, lunchbox treats, or late-night cravings!

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