Description
A fudgy, chewy cookie made from a brownie mix base with added chocolate chips
Ingredients
- 18.75 ounce box Chocolate Supreme Brownie mix (with syrup packet)
- ½ cup all‑purpose flour
- ⅓ cup canola oil
- 2 large eggs (room temperature)
- 1 tablespoon water
- 1 cup semi‑sweet chocolate chips
Instructions
- In a large bowl, combine the brownie mix (including the syrup packet), flour, oil, eggs, and water. Using a hand mixer on low speed, beat about 1 minute until well combined.
- Fold in the semi‑sweet chocolate chips until evenly distributed.
- Cover the bowl and refrigerate the dough for at least 30 minutes (up to 1 hour).
- Preheat oven to 350 °F and line a baking sheet with parchment paper.
- Using a 1½‑inch (2 tablespoons) cookie scoop, scoop dough balls and place 12 on the baking sheet.
- Bake for 10 minutes or until the tops are set and slightly crackled. Let the cookies cool on the baking sheet for 10 minutes.
- Transfer to a wire rack to cool completely. Repeat baking with the remaining dough.
Notes
- Do not follow the instructions on the back of the brownie mix box — only use the ingredients listed in this recipe.
- Chilling the dough helps prevent excessive spreading; one hour chill gives better structure.
- Oven temperatures vary — watch the cookies closely as baking time approaches.
- You can prepare the dough up to 24 hours ahead by refrigerating it.
- Store baked cookies in an airtight container in the fridge for up to 5 days or freeze up to 2 months.
Nutrition
- Calories: 86 kcal
- Sugar: 3 g
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 16 mg
