Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This step is crucial for easy cleanup and to prevent the cookies from sticking.
- In a large mixing bowl, whisk together the 2 large eggs and 1/2 cup of vegetable oil (or melted butter) until well combined. Ensure there are no streaks of egg yolk or white.2 large eggs, 1/2 cup vegetable oil
- Add the entire box of devil's food cake brownie mix to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage; a few dry streaks are okay.1 box devil's food cake brownie mix
- If you prefer a chewier cookie, stir in 1-2 tablespoons of all-purpose flour. This helps to firm up the dough slightly and enhance that desirable chewiness.1-2 tablespoons all-purpose flour
- Gently fold in the 1/2 cup of chocolate chips and the optional 1/4 cup of chopped nuts. Distribute them evenly throughout the dough.1/2 cup chocolate chips, 1/4 cup chopped nuts
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. You can use a cookie scoop for uniform size. The dough will be thick and fudgy, almost like brownie batter.
- Bake for 12-15 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to cook as they cool on the baking sheet. For a softer, fudgier cookie, err on the side of less baking time.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Can also be refrigerated or frozen.
