Brownie Chocolate Chip Cookies (Printer-friendly)

Chewy, fudgy treats blending brownie mix with chocolate chips for rich, gooey bites.

# What You Need:

→ Dry Ingredients

01 - 1 box brownie mix (18-19 oz)

→ Wet Ingredients

02 - 2 large eggs
03 - 1/3 cup vegetable oil

→ Add-ins

04 - 1 cup semi-sweet chocolate chips

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, combine brownie mix, eggs, and vegetable oil. Mix until a thick, sticky dough forms.
03 - Stir in chocolate chips until evenly distributed throughout the dough.
04 - Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
05 - Bake for 9-11 minutes, or until edges are set and centers appear slightly underbaked.
06 - Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Top Tips:

01 -
  • You can have warm, fudgy cookies cooling on a rack in under 30 minutes, no fancy techniques required.
  • That brownie mix does all the heavy lifting flavor-wise, leaving you to add chocolate chips and feel like a baker.
  • They stay chewy in the center even the next day, which means you won't judge yourself for eating one cold from the container at midnight.
02 -
  • Overbaking by even two minutes turns these into cake instead of chewy cookies, so set a timer and trust it when it goes off.
  • Letting them cool on the baking sheet first is non-negotiable—it gives them structure before they finish setting elsewhere.
03 -
  • Brown the butter and let it cool, then swap it for the oil—it adds a toasted depth that elevates the whole thing.
  • Press the dough balls down slightly before baking so they bake more evenly and develop better texture on the bottom.
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