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 even baking. This also makes for easier cleanup!
- In a large mixing bowl, vigorously whisk together the melted butter, eggs, and vanilla extract until well combined and slightly frothy. This emulsion is key to creating a tender cookie.1/2 cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
- Pour the entire box of brownie mix into the bowl with the wet ingredients. If you are using them, add the all-purpose flour and granulated sugar now. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage; a few streaks of dry mix are okay.1 box chocolate brownie mix, 1/2 cup all-purpose flour, 1/4 cup granulated sugar
- Add the chocolate chips (or your chosen mix-ins) to the batter. Fold them in gently until they are evenly distributed throughout the dough. The dough will be thick and slightly sticky, which is exactly what you want for fudgy cookies.1 cup semi-sweet chocolate chips
- Use a cookie scoop (1.5 to 2 tablespoons) or two spoons to portion the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread slightly. For a more rustic look and even more fudgy centers, you can gently press down on the top of each dough ball before baking.
- Bake for 10-14 minutes, or until the edges are set and slightly firm, but the centers still look slightly underbaked. The exact baking time will depend on your oven and the size of your cookies. It’s crucial not to overbake them; they will continue to cook slightly on the baking sheet as they cool.
- Let the cookies cool on the baking sheets for about 5-10 minutes before transferring them to a wire rack to cool completely. This resting period allows them to firm up and achieve that perfect chewy texture. Once cooled, these Chewy and Fudgy Brownie Mix Cookies are ready to be devoured!
Notes
Store in an airtight container at room temperature for up to 3-4 days or refrigerate for up to a week. Freezing dough is also an option.
