Description
These fudgy brownie cookies are rich, chocolatey, and incredibly easy to make. Perfect for a quick treat!
Ingredients
Scale
- ¼ cup (59ml) neutral oil (vegetable, canola, olive oil; can substitute with ¼ cup (57g) unsalted butter, melted)
- 2 large eggs
- 18–18 oz box brownie mix (I recommend Ghirardelli)
- ¼ cup (30g) all-purpose flour
- ½ cup (85g) semi-sweet chocolate chips (skip if mix already contains chocolate chips)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the neutral oil (or melted butter) and eggs. Add in the brownie mix and flour. Mix until a thick dough forms. The dough will be very thick, but keep mixing. Stir in the chocolate chips.
- Scoop the dough into balls (about 2 tablespoons each) and place them 3 inches apart on the prepared baking sheet. Press additional chocolate chips or chopped chocolate pieces on the outside of the dough balls.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool completely on the baking sheet as they will be fudgy.
Notes
- These cookies are best enjoyed fresh out of the oven for a warm, gooey texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg