Ingredients
Dry Ingredients
- 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
- 1/2 cup all-purpose flour
- 1/2 cup mini chocolate chips
- 3/4 cup chopped walnuts (optional)
Wet Ingredients
- 2 large eggs
- 5 tablespoons vegetable oil
- 1 tablespoon water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large bowl or a stand mixer fitted with the paddle attachment, combine the brownie mix, all-purpose flour, eggs, vegetable oil, water, mini chocolate chips, and walnuts if using. Mix well, scraping down the sides as needed until a sticky dough forms.
- Scoop Dough: Using a small cookie scoop, portion out the dough and place scoops about 2 inches apart on the prepared baking sheet. If using a medium scoop, increase bake time by 1 to 2 minutes to ensure doneness.
- Bake Cookies: Bake in the preheated oven for 8 minutes initially. The cookies should have a thin film on top, no longer appear glossy, and you should see small ripples of darker batter. Avoid overbaking to keep cookies moist and chewy.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the pan for a couple of minutes before transferring them to a wire rack to cool completely.
- Serve or Store: Enjoy the cookies immediately for best texture or store them in an airtight container for up to one week.
Notes
- The dough will be very sticky, so using a cookie scoop helps manage portion sizes and keeps hands clean.
- Do not overbake to preserve the fudgy texture; every oven heats differently, so test a small batch first.
- Chopped walnuts are optional and can be omitted or substituted with other nuts or dried fruit for variation.
- Storing cookies in an airtight container keeps them fresh up to one week.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
