These are a favorite cookie in this house! And they are so easy to make! A few ingredients mixed into the brownie mix makes a stiff cookie batter and delicious brownie cookies!
Use any type of Ghiradelli boxed brownie mix. You can use another brand of brownie mix, but there are different ratios of oil, flour, etc. in brownie mixes and differences in ounces in the box that affect the crispiness, the shine, the height, etc. But they will still be good!! I stick to Ghiradelli since it is our favorite brownie mix and this is the recipe that came from Ghiradelli. (I know a chocolate connoisseur who thinks very highly of Ghiradelli chocolate!)
At the 9 minute mark, I like to flatten the cookies with a metal spatula only because I like them thin. You don’t have to. Then I put them back in for another minute. Every oven is different, so watch them and really, you have to underbake them a bit.
When you take them out of the oven, they might look soft to you, but take them out anyway. They should be a little soft to the touch. The cookies harden as they stand.
I cool them in the pan on top of the wire rack for only about a minute and then I transfer the cookies to the wire rack to finish cooling.
Check out some variations you can try in the EXTRA TIPS below the recipe!
See how very easy and fast it is to make these in the slideshow below.
Easy Ghiradelli Brownie Mix Cookies
- 1 box (19 ounces) brownie mix Ghiradelli
- 2 eggs
- ⅓ cup oil
- 3 tablespoons flour
- 1½ cups chocolate chips any kind
- Preheat the oven to 350°.
- Spray or grease cookie sheets, or line them with parchment paper.
- With the mixer at medium speed, mix all ingredients together to form a stiff dough.
- Drop the batter 2 inches apart onto the prepared cookie sheets. Use a # 40 cookie scoop, or drop in mounds equal to about1-1/2 tablespoons. You will get 24 cookies.
- Bake for 10-12 minutes. (For a thinner cookie, at the 9 minute mark, flatten the cookies with a spatula and bake for another 1 minute or 2. Watch them. They should be a little soft to the touch when you take them out.
- Remove the pan to a wire rack and let them cool in the pan for ONLY 1 minute. The cookies might look a little soft, but that is okay. They harden as they stand.
- Transfer the cookies to a wire rack to complete the cooling. If you leave them too long in the pan to cool, they will continue to bake and be too hard.
- Store the cookies covered in a tin or container at room temperature.
I love how you show how you prep and make the recipes. This is an amazing site. What a gift to all of us. Thank you!
Thanks so much, Deb! Glad you like them!