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 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 slightly frothy.2 large eggs, 1/2 cup unsalted butter, 1 teaspoon vanilla extract
- Add the entire box of Ghirardelli Chocolate Brownie Mix to the wet ingredients. If you're using the optional 1/2 cup of all-purpose flour for a chewier texture, add it now. Stir everything together with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage; a few streaks of flour are okay.1 box Ghirardelli Chocolate Brownie Mix (18-19 oz), 1/2 cup all-purpose flour
- If you'd like to add extra chocolatey goodness, gently fold in 1/2 cup of your favorite chocolate chips or chunks. This step is entirely optional but highly recommended for an even more indulgent experience.1/2 cup chocolate chips or chunks
- Drop rounded tablespoons of the cookie 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 use two spoons.
- Bake for 10-14 minutes, or until the edges are set and slightly golden, and the centers appear slightly soft. The baking time will vary depending on your oven and the size of your cookies, so keep a close eye on them. They will continue to bake and set as they cool on the baking sheet.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
To store, keep in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to a week. Freeze cooled cookies in a freezer-safe bag for up to 3 months. Reheat gently in a 300°F (150°C) oven for a few minutes.
