This quick and simple recipe for semi-homemade chocolate chip brownie cookies blends the chewiness of brownies with a crispy cookie. Chewy on the inside, flaky on the outside. And so easy to make!
What are brownie cookies?
Brownie cookies are the perfect hybrid of a chewy brownie and slightly crispy cookie. You get the best part of the brownie, the chewy middle, with the slightly crispy outer shell of a cookie. The worst part of an over done cookie (at least for me) is the crumbly, crispy texture. You bite in hoping for chewy deliciousness, but it just breaks apart. Not these cookies! You get the best of both worlds, the chewiness and the slightly crispy shell.
How to make brownie cookies from a box.
I love a good cooking shortcut. I don’t mind spending time in the kitchen but sometimes, I just want super easy dessert. These brownie cookies can be made with your favorite brownie mix, a bit of oil, two eggs, and whatever toppings you want to add. That’s it! I would recommend leaving out any liquid other than the oil, as the consistency would end up being too runny and the cookies would lose their shape.
How long to bake brownie cookies?
My idea of the perfect cookie is one that’s chewy on the inside with just the right amount of crispiness on the outside. I don’t like a cookie that crumbles when I try to break it or bite into it. I bake these cookies for 9 minutes and the results are the perfect chewy on the inside, flaky on the outside cookie! I’ve also tried between 10 to 12 minutes, and they turned out too crispy for my liking.
How long can brownie cookies last?
These cookies have lasted up to a week in an airtight container without getting crispy or dried out.
If you love brownies and you love chewy cookies, I think you should make these asap! I hope you enjoy!!
Chocolate Chip Brownie Cookies
Equipment
- Hand Mixer
- Spatula
- Medium Cookie Scoop
- Cookie Sheet
- Cooling Rack
Ingredients
- 1 box favorite brownie mix (I used the family size, 18.4 oz)
- 1/2 cup canola oil (or you can use vegetable oil)
- 2 eggs (at room temperature) (to get eggs to room temperature quickly, fill a bowl with hot water and soak eggs for 5 minutes)
- 1 cup chocolate chips
Instructions
- In a medium sized bowl, using the hand-mixer, beat brownie mix, oil, and eggs for about 5 minutes.
- Stir in chocolate chips and fold with a spatula until chips are evenly distributed.
- Leave the dough in a bowl and refrigerate for an hour, minimum.
- When you're ready to bake, pre-heat the oven to 375°F.
- Lightly oil the cookie sheet with a few drops of the canola oil and spread evenly with a paper towel.
- Using a medium-sized cookie scoop, drop the dough about 2 inches apart, as the cookies will spread a bit.
- Bake for 9 minutes.
Notes
- I always refrigerate my cookie dough since it helps the cookies retain their shape, and keeps them from spreading and flattening.
- I bake these cookies for 9 minutes exactly and they come out soft and chewy without getting crispy. I've also baked them for 10 minutes and they came out slightly crispier on the edges.
