Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup. This step is crucial for achieving evenly baked cookies.
- 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 the mixture is smooth. Ensure the butter has cooled slightly so it doesn't cook the eggs.2 large eggs, 1/2 cup unsalted butter, 1 teaspoon vanilla extract
- Pour the entire package of 18.3 ounce brownie mix into the bowl with the wet ingredients.1 (18.3 ounce) package brownie mix
- Using a spatula or wooden spoon, stir the brownie mix into the wet 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.
- Gently fold in 1 cup of chocolate chips. If you desire an extra chocolatey cookie or want tempting chocolate ooze on top, feel free to add a few extra chocolate chips to the dough now.1 cup chocolate chips
- Drop rounded tablespoons of 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 two spoons to shape the dough.
- Bake for 9-12 minutes, or until the edges are set and slightly firm, and the centers look slightly underbaked. They will continue to cook as they cool on the baking sheet. For softer cookies, err on the side of less baking time.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This resting period allows them to firm up and develop their wonderfully chewy texture.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat in the microwave for 10-15 seconds for a gooey center.
