Discover the magic of Ghirardelli brownie mix cookies, a foolproof way to achieve decadent, chewy cookies with minimal effort. This recipe transforms a humble box of Ghirardelli brownie mix into a delightful dessert that’s perfect for any occasion, offering a rich chocolatey experience without the fuss.
Key Ingredients for Ghirardelli Brownie Mix Cookies
- 1 box (18-19 oz) Ghirardelli Chocolate Brownie Mix (any variety you prefer, such as Double Chocolate or Milk Chocolate)
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (optional, for a slightly chewier cookie)
- 1/2 cup chocolate chips or chunks (milk chocolate, semi-sweet, or dark, optional)
- Pinch of salt (if your brownie mix is unsalted)
How to Make Ghirardelli Brownie Mix Cookies
Whip up these incredible Ghirardelli brownie mix cookies in under 30 minutes of prep time, yielding fudgy, intensely chocolatey cookies that rival bakery-bought treats. Their simplicity makes them a weeknight lifesaver or a last-minute party pleaser, bursting with rich cocoa flavor and a melt-in-your-mouth texture.
Step-by-Step Instructions
Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
Combine Wet Ingredients: In a large mixing bowl, whisk together the 2 large eggs, 1/2 cup of melted unsalted butter, and 1 teaspoon of vanilla extract until well combined and slightly frothy.
Add Brownie Mix and Flour: Add the entire box of Ghirardelli Chocolate Brownie Mix to the wet ingredients. If you’re using the optional 1/2 cup of all-purpose flour for a chewier texture, add it now. Stir everything together with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage; a few streaks of flour are okay.
Incorporate Add-Ins (Optional): If you’d like to add extra chocolatey goodness, gently fold in 1/2 cup of your favorite chocolate chips or chunks. This step is entirely optional but highly recommended for an even more indulgent experience.
Scoop the Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size, or simply use two spoons.
Bake to Perfection: Bake for 10-14 minutes, or until the edges are set and slightly golden, and the centers appear slightly soft. The baking time will vary depending on your oven and the size of your cookies, so keep a close eye on them. They will continue to bake and set as they cool on the baking sheet.
Cool the Cookies: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Why You’ll Love This Ghirardelli Brownie Mix Cookies
You’ll adore these Ghirardelli brownie mix cookies for their incredibly rich, fudgy texture that’s perfectly balanced with a satisfying chew, just like your favorite classic brownie. What truly sets them apart is the depth of Ghirardelli chocolate flavor that shines through in every bite, making them a crowd-pleaser without the complex steps of scratch baking. Plus, using a premium brownie mix means you get gourmet taste on a budget, saving you money without sacrificing quality.
Forget spending hours meticulously measuring and mixing ingredients for brownies; these cookies offer that same decadent chocolate experience in a fraction of the time. They’re a testament to how simple ingredients can yield extraordinary results, perfect for those moments when a chocolate craving strikes but time is of the essence. So why wait? Gather your simple ingredients and whip up a batch of these amazing Ghirardelli brownie mix cookies today – your taste buds will thank you!
Storing and Reheating Tips
To keep your Ghirardelli brownie mix cookies fresh and delicious, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can place them in the refrigerator, which might slightly alter their texture but will extend their freshness for up to a week. If you wish to freeze them for future enjoyment, ensure they are completely cooled. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Properly stored, frozen cookies can last for up to 3 months. To reheat, you can gently warm them in a 300°F (150°C) oven for a few minutes to bring back their soft texture, or enjoy them straight from the container.
Final Thoughts
These Ghirardelli brownie mix cookies are a testament to how simple shortcuts can lead to truly delicious results. Give them a try for a quick, satisfying chocolate fix that will undoubtedly become a go-to recipe for any baker.
Ghirardelli Brownie Mix Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, whisk together the 2 large eggs, 1/2 cup of melted unsalted butter, and 1 teaspoon of vanilla extract until well combined and slightly frothy.2 large eggs, 1/2 cup unsalted butter, 1 teaspoon vanilla extract
- Add the entire box of Ghirardelli Chocolate Brownie Mix to the wet ingredients. If you’re using the optional 1/2 cup of all-purpose flour for a chewier texture, add it now. Stir everything together with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage; a few streaks of flour are okay.1 box Ghirardelli Chocolate Brownie Mix (18-19 oz), 1/2 cup all-purpose flour
- If you’d like to add extra chocolatey goodness, gently fold in 1/2 cup of your favorite chocolate chips or chunks. This step is entirely optional but highly recommended for an even more indulgent experience.1/2 cup chocolate chips or chunks
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size, or simply use two spoons.
- Bake for 10-14 minutes, or until the edges are set and slightly golden, and the centers appear slightly soft. The baking time will vary depending on your oven and the size of your cookies, so keep a close eye on them. They will continue to bake and set as they cool on the baking sheet.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.