Chocolate Chip Brownie Cookies
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!
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.