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Category: Cookies
Prep Time: Cook Time: Total Time:
1 pkg brownie mix
2 tbsp flour
1/2 cup unsalted butter, melted
2 large eggs
1 tsp ground coffee or instant coffee, if desired
2/3 cup semisweet chocolate chips
2 tsp confectioners sugar, for sifting, if desired
Preheat the oven to 350. Set aside 2 ungreased baking sheets.
Place the brownie mix, flour, melted butter, eggs, and coffee and beat until the ingredients are just combined, about 30 seconds. Stop the machine and scrape down the sides of the bowl. Fold in the chocolate chips with a wooden spoon.
Using a small scoop or spoon, drop cookie dough by generous tablespoons or 1-inch balls about 2 inches apart on the ungreased baking sheets. Place the baking sheets one at a time into the oven, and bake the cookies until they are firm around the edges but still soft in the center, 10 to 13 minutes. Remove the baking sheets from the oven and let the cookies cool on them for 2 to 3 minutes. Then, using a metal spatula, transfer the cookies to wire racks and dust with confectioners’ sugar, if desired. Serve warm or let cool 20 minutes before storing.
NOTES: For ease of preparation, use a small scoop to plop just the right amount of dough – about a generous 1-inch ball – onto cookie sheets. Place the bowl of dough in the refrigerator between batches because it makes it easier to scoop up if it is chilled.
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CHOCOLATE CHEWY BROWNIE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 pkg brownie mix
2 tbsp flour
1/2 cup unsalted butter, melted
2 large eggs
1 tsp ground coffee or instant coffee, if desired
2/3 cup semisweet chocolate chips
2 tsp confectioners sugar, for sifting, if desired
Preheat the oven to 350. Set aside 2 ungreased baking sheets.
Place the brownie mix, flour, melted butter, eggs, and coffee and beat until the ingredients are just combined, about 30 seconds. Stop the machine and scrape down the sides of the bowl. Fold in the chocolate chips with a wooden spoon.
Using a small scoop or spoon, drop cookie dough by generous tablespoons or 1-inch balls about 2 inches apart on the ungreased baking sheets. Place the baking sheets one at a time into the oven, and bake the cookies until they are firm around the edges but still soft in the center, 10 to 13 minutes. Remove the baking sheets from the oven and let the cookies cool on them for 2 to 3 minutes. Then, using a metal spatula, transfer the cookies to wire racks and dust with confectioners’ sugar, if desired. Serve warm or let cool 20 minutes before storing.
NOTES: For ease of preparation, use a small scoop to plop just the right amount of dough – about a generous 1-inch ball – onto cookie sheets. Place the bowl of dough in the refrigerator between batches because it makes it easier to scoop up if it is chilled.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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