Description
Deliciously fudgy cookies made with Ghirardelli Double Chocolate Brownie Mix.
Ingredients
Scale
- 1 (18 to 18 ounce) box Ghirardelli Double Chocolate Brownie Mix
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients: In a large bowl or stand mixer fitted with the paddle attachment, combine the neutral oil (or melted butter) and eggs.
- Add in Dry Ingredients: Add in the brownie mix and flour. Mix until a thick dough forms. The dough will be very thick in chocolate chips or pieces, if using.
- Scoop Dough: Scoop the dough onto the prepared baking sheet. For smaller cookies, use a small cookie scoop or a tablespoon, spacing them 2 inches apart. For a larger cookie, use a medium cookie scoop or about 2 tablespoons. Press a few pieces of chocolate chunks on top before baking for a pretty presentation.
- Bake smaller cookies for 8-10 minutes and larger cookies for 10-12 minutes. The edges will be set, and the centers soft and fudgy NOT OVERBAKE. They will bake fast and can dry out easily if cooked too long. Every oven is different, so watch your first batch carefully.
- Cool: Allow the cookies to cool completely on the baking sheet. They are fudgy and need time to set.
- Enjoy!
Notes
- Every oven is different, keep an eye on the first batch to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg