Ingredients
Main Ingredients
- ¼ cup (59ml) neutral oil (vegetable, canola, olive oil; can substitute ¼ cup (57g) unsalted butter, melted)
- 2 large eggs
- 18-18.4 oz box brownie mix (recommend Ghirardelli)
- ¼ cup (30g) all-purpose flour
- ½ cup (85g) semi-sweet chocolate chips (omit if brownie mix already contains chocolate chips)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dough: In a large bowl, combine the neutral oil (or melted butter) and eggs thoroughly. Add the brownie mix and all-purpose flour, mixing until a thick dough forms. Continue to mix well until fully combined. Finally, fold in the chocolate chips.
- Scoop Dough: Using a tablespoon measure, scoop out dough balls about 2 tablespoons each. Place them on the prepared baking sheet, spacing them about 3 inches apart to allow room for spreading. Optionally, press extra chocolate chips or chopped pieces on the top of each ball.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes. The edges should be set, and the centers look slightly soft but not raw.
- Cool Cookies: Let the cookies cool completely on the baking sheet. They will be fudgy in texture and hold their shape once cooled.
Notes
- Using a high-quality brownie mix like Ghirardelli will greatly improve flavor.
- If your brownie mix already contains chocolate chips, you can skip adding extra chips.
- You can substitute the neutral oil with melted unsalted butter for a richer taste.
- Do not overbake to maintain the fudgy center.
- For best results, allow cookies to cool fully before removing from the baking sheet.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American