Description

These Brownie Mix Cookies transform a standard boxed mix into a sophisticated, fudgy dessert with a crackly top and dense center. By adjusting the hydration and structural elements, this recipe delivers the perfect balance of chocolate intensity and textural contrast.

Ingredients

1 (18 oz) box Ghirardelli Double Chocolate Brownie Mix
1/2 cup all-purpose flour
2 large eggs
5 tablespoons vegetable oil
1 tablespoon water
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

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Instructions

Preheat oven to 350°F and line a large baking sheet with parchment paper to ensure even heating and prevent sticking.
Using a stand mixer fitted with a paddle attachment, combine brownie mix, flour, eggs, oil, water, chocolate chips, and walnuts until a thick, sticky dough forms.
Portion the dough using a small cookie scoop and place them on the prepared baking sheet about two inches apart.
Bake for approximately 8 minutes, removing from the oven once the surface is set and no longer glossy, even if they appear slightly soft.
Allow the cookies to rest on the hot baking pan for 2 minutes to stabilize before transferring them to a wire cooling rack.

Notes

To achieve the signature crackly top, ensure your oven is fully preheated before baking to trigger immediate steam release. If the dough feels too sticky to handle, chilling it for 30 minutes can make portioning easier without compromising the final fudgy texture.

Prep Time: 10 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American