Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the melted butter, eggs, and vanilla extract until well combined and slightly frothy.1/2 cup (1 stick) unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
- Add the entire box of fudgy brownie mix to the wet ingredients. Sprinkle in the baking powder.1 box (18.3 ounces) brownie mix, 1/2 teaspoon baking powder
- Using a spatula or wooden spoon, mix the ingredients until just combined and a thick dough forms. Be careful not to overmix; overmixing can lead to tough cookies.
- Gently fold in the chocolate chips and any other desired add-ins, such as chopped nuts or M&M's. Ensure they are evenly distributed throughout the dough.1/2 cup chocolate chips, 1/2 cup chopped nuts, M&M's
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be quite thick, so you might find it easier to use a cookie scoop or two spoons.
- For a slightly flatter cookie with more of a crisp edge, you can gently press down on the top of each dough ball with your palm or the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to set as they cool. For a gooier center, err on the side of less baking time.
- Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
- While the cookies are still warm, you can sprinkle them with a pinch of flaky sea salt for an extra layer of flavor complexity.sea salt flakes
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2-3 months. Reheat gently in a 300°F (150°C) oven for 5-7 minutes or microwave for a few seconds.
