Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line 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 vegetable oil, and 1 teaspoon vanilla extract until well combined and slightly frothy.2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Add the entire contents of the 1 box of chocolate brownie mix to the wet ingredients. If you desire a slightly chewier cookie, stir in the 1/4 cup of all-purpose flour now; omitting it will result in a more cake-like cookie.1 box chocolate brownie mix, 1/4 cup all-purpose flour
- Using a sturdy spoon or a rubber spatula, mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be thick and fudgy, resembling mashed potatoes.
- For easier handling and to prevent cookies from spreading too much, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Place the 1/2 cup of powdered sugar into a shallow bowl.1/2 cup powdered sugar
- Once the dough has chilled (or if you skipped chilling), scoop out rounded tablespoons of dough. Roll each portion into a smooth ball between your palms.
- Generously roll each dough ball in the powdered sugar, ensuring it is fully coated. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-12 minutes, or until the edges are set and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days. Can be refrigerated for up to a week or frozen for up to 3 months.
