- 18 ounce box of brownie mix
- 2 large eggs
- ¼ cup all purpose flour
- ¼ cup canola oil
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 ½ cups chocolate chips
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Heat oven to 375 degrees F and line a cookie sheet with parchment paper.
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In a large mixing bowl combine 18 ounce brownie mix, 2 eggs, ¼ cup all purpose flour, ¼ cup canola oil, 1 teaspoon pure vanilla extract, and pinch of sea salt.
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Using a hand or stand mixer with beater attachment, mix on medium speed about 2 minutes to combine. Mixture will be thick.
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Fold in 1 ½ cup chocolate chips using a sturdy spoon.
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Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet spacing cookies 2 inches apart.
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Bake 8-10 minutes until just set for gooey, chocolaty cookies.
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Cool on pan 2-3 minutes until firm enough to move to a cooling rack.
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Serve and enjoy!
Use any 18 ounce boxed brownie mix that includes baking soda in the ingredient list. I used White Lily Chocolate Fudge Brownie Mix with excellent results.
Use parchment paper to line your baking sheet. This will prevent the cookies from sticking and make clean-up easier.
Don't over-mix the dough. Once all the ingredients are combined, stop mixing. Over-mixing can lead to tough, dry cookies.
Use a cookie scoop to ensure evenly sized cookies. This will help them bake evenly and look uniform.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This will help them set and prevent them from falling apart.
If you want a crispier cookie, bake them for an extra minute or two. Keep in mind that they will continue to cook slightly as they cool on the baking sheet.