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.
- In a medium mixing bowl, whisk together the 2 large eggs and the melted 1/2 cup of unsalted butter until well combined. Stir in the 1 teaspoon of vanilla extract until everything is thoroughly incorporated.2 large eggs, 1/2 cup unsalted butter, 1 teaspoon vanilla extract
- Add the entire contents of the 1 box (about 18.3 ounces) of chocolate brownie mix to the wet ingredients. If your brownie mix does not contain salt, add a pinch of salt now, which helps to enhance the chocolate flavor.1 box chocolate brownie mix, 1 pinch salt
- Using a rubber spatula or wooden spoon, stir the mixture until it is just combined and forms a thick, dough-like consistency. Be careful not to overmix, as this can lead to tougher cookies. The dough will be quite stiff.
- If you're using them, fold in the 1/2 cup of chocolate chips. This step elevates the chocolate flavor and adds delightful bursts of molten chocolate within each cookie.1/2 cup chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. You can use a cookie scoop for uniform sizing.
- Bake for 10-13 minutes, or until the edges of the cookies are set and slightly firm to the touch, but the centers still appear soft and slightly underbaked. The cookies will continue to cook slightly as they cool on the baking sheet.
- Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This step is crucial for them to firm up and achieve the perfect chewy texture.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze unbaked cookie dough balls for up to 3 months. Reheat gently in a microwave for 5-10 seconds or in a low oven.
