Brownie Cookies #desserts #chocolate

Brownie Cookies #desserts #chocolate

These Brownie Cookies are produced using an adjusted brownie box blend and are stacked with chocolate chips! They have a fresh external edge and chewy fudge place simply like a great brownie!

These treats are a little inconsistent with regards to heating time. They cook before long, and one additional moment could mean a not really fudgy focus (wahhhh, no one need's that). I have a gas stove and I found the 8 moment was the ideal measure of time.

You need these treats to be marginally half-cooked when you remove them from the broiler since they will keep on cooking a little on the preparing sheet. I think on the off chance that you have an electric broiler, you're going to need either 9 or 10 minutes of cook time, yet test two or three treats first so you get them right where you need them!

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Brownie Cookies #desserts #chocolate

Ingredients

  • 1 (18 oz.) box Ghirardelli Double Chocolate Brownie Mix
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 5 tablespoons vegetable oil
  • 1 tablespoon water
  • 1/2 cup mini chocolate chips
  • 3/4 cup chopped walnuts optional

Instructions

  1. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. 
  2. In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.
  3. Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart.
  4. Bake for 8 minutes to start, cookies should have a thin film on top and the batter should no longer be glossy, should still be able to see small ripples of darker batter. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can try out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need. 
  5. Remove from oven and allow to cool on pan for a couple of minutes before transferring to a cool rack.
  6. Consume immediately or store in an air-tight container for up to one week (if they last that long)

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