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 medium mixing bowl, whisk together the two large eggs and the melted butter until well combined and slightly foamy. Stir in the vanilla extract, ensuring it's fully incorporated.2 large eggs, 1/2 cup unsalted butter, 1 teaspoon vanilla extract
- Pour the entire box of brownie mix into the wet ingredients. If you’re adding any optional mix-ins like chocolate chips or chopped nuts, stir them in now.1 box fudgy brownie mix, 1/2 cup chocolate chips, chopped nuts, or sprinkles
- Using a spatula or wooden spoon, gently mix the ingredients until just combined. Be careful not to overmix; a few streaks of dry mix are perfectly fine at this stage. Overmixing can lead to tough cookies.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for consistent sizing. For an even fudgier texture, you can press down slightly on the dough balls with your palm or the bottom of a glass.
- Bake for 12 to 15 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and reach their perfect chewy texture.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze for up to 3 months. Reheat in microwave for 10-15 seconds or toaster oven for a few minutes.
