Chocolate Chip Brownie Cookies

This quick and simple recipe for semi-homemade chocolate chip brownie cookies blends the chewiness of brownies with a crispy cookie. Chewy on the inside, flaky on the outside. And so easy to make!

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Prep Time 10

Cook Time 9

Refrigeration time 1

Total Time 1 19

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

1 box favorite brownie mix (I used the family size, 18.4 oz)
1/2 cup canola oil (or you can use vegetable oil)
2 eggs (at room temperature) (to get eggs to room temperature quickly, fill a bowl with hot water and soak eggs for 5 minutes)
1 cup chocolate chips

Equipment

Hand Mixer
Spatula
Medium Cookie Scoop
Cookie Sheet
Cooling Rack

Method

In a medium sized bowl, using the hand-mixer, beat brownie mix, oil, and eggs for about 5 minutes.
Stir in chocolate chips and fold with a spatula until chips are evenly distributed.
Leave the dough in a bowl and refrigerate for an hour, minimum.
When you're ready to bake, pre-heat the oven to 375°F.
Lightly oil the cookie sheet with a few drops of the canola oil and spread evenly with a paper towel.
Using a medium-sized cookie scoop, drop the dough about 2 inches apart, as the cookies will spread a bit.
Bake for 9 minutes.

Notes

I always refrigerate my cookie dough since it helps the cookies retain their shape, and keeps them from spreading and flattening.
I bake these cookies for 9 minutes exactly and they come out soft and chewy without getting crispy. I've also baked them for 10 minutes and they came out slightly crispier on the edges.