Brownie Mix Double Chocolate Cookies

Name: Brownie Mix Double Chocolate Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24 cookies
Ingredients: 1 box of brownie mix (approx. 18 oz); 1/2 cup all-purpose flour; 1/2 cup vegetable oil; 2 large eggs; 1 cup chocolate chips; 1/2 cup chopped nuts (optional); 1 teaspoon vanilla extract

Highlighted under: Easy Desserts Favorites

I absolutely love whipping up these Brownie Mix Double Chocolate Cookies when I'm in the mood for something sweet and indulgent. With the rich flavor of chocolate brownie mix as the base, these cookies come together effortlessly and are sure to satisfy any chocolate lover's cravings. The addition of chocolate chips makes them even more decadent. In just a matter of minutes, you can have a warm batch of cookies that are perfect for sharing or just enjoying by yourself.

Created by

Ottoline Reeves

Last updated on 2026-02-27T21:17:35.434Z

Making these cookies is a delightful experience that brightens my day. I tried a few variations before landing on this perfect blend of brownie mix and chocolate chips. The result is a cookie that has the rich depth of a brownie yet retains that soft, cookie-like chewiness. It’s amazing how simple ingredients can yield such incredible flavor!

One tip I found helpful is to chill the dough for just a bit before baking. This not only enhances the texture but also helps in achieving the perfect puffiness in each cookie. Trust me, letting the batter firm up slightly makes a world of difference in the outcome.

Why You'll Love These Cookies
Intense double chocolate flavor that hits the spot
Chewy and rich, reminiscent of a classic brownie
Easiest recipe you'll ever find, perfect for any skill level

Creating the Perfect Texture

The key to achieving the perfect chewy texture in these cookies lies in the chilling step. By refrigerating the dough for 30 minutes, you allow the fats to solidify, which results in cookies that are chewy on the inside while retaining a slightly crispy exterior. Be cautious not to skip this step, as it prevents the cookies from spreading too much while baking, which can lead to thin, dry cookies.

When combining the brownie mix with flour, you're introducing additional structure to the dough. This balance is essential, as it allows the cookies to hold their shape when baked while still retaining that rich brownie flavor. Remember, the goal is to mix until just combined; overmixing can lead to tougher cookies rather than the tender texture we desire.

Ingredient Substitutions and Variations

If you're looking to cater to specific dietary needs, several substitutions can be made without compromising flavor. For a gluten-free option, simply use a gluten-free brownie mix in place of the standard brownie mix. Additionally, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture might differ slightly, but it should still yield delicious results.

For a nut-free version, feel free to omit the chopped nuts entirely or replace them with seeds like sunflower or pumpkin seeds for added crunch and nutritional value. If you want to switch up the chocolate profile, consider substituting half of the chocolate chips with white chocolate or caramel chips for a delightful twist.

Storing and Serving Suggestions

To keep your cookies fresh for longer, store them in an airtight container at room temperature. They can last for up to a week, although I find they rarely last that long! For extended storage, these cookies freeze beautifully. Just layer them between sheets of parchment paper in a freezer-safe bag or container, and they'll be good for up to three months. When ready to enjoy, let them thaw at room temperature or warm them briefly in the microwave.

These cookies are perfect on their own, but you can elevate your serving game by pairing them with a scoop of vanilla ice cream for an indulgent dessert sandwich or drizzling them with chocolate sauce. You can also customize the experience with a sprinkle of sea salt on top just before baking, which enhances the chocolate flavor and adds a touch of sophistication.

Ingredients

Gather these simple ingredients to make your cookies:

Ingredients

1 box of brownie mix (approx. 18 oz)
1/2 cup all-purpose flour
1/2 cup vegetable oil
2 large eggs
1 cup chocolate chips
1/2 cup chopped nuts (optional)
1 teaspoon vanilla extract

With your ingredients ready, let’s move on to baking!

Instructions

Follow these simple steps to bake your cookies:

Prepare the Dough

In a large bowl, combine the brownie mix, flour, oil, eggs, and vanilla extract. Mix until well combined, then fold in the chocolate chips and nuts if using.

Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This helps create the perfect texture.

Preheat and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoons of the chilled dough onto the baking sheet, spacing them about 2 inches apart.

Bake the Cookies

Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Once baked, dig in while they're warm or store them in an airtight container to keep them fresh!

Pro Tips

For an extra touch, sprinkle sea salt on top of the cookies just before baking for a delightful salty-sweet combo.

Troubleshooting Common Issues

If you notice that your cookies are spreading too much while baking, it may be because the dough was too warm. To fix this for future batches, be sure to chill the dough sufficiently before placing it on the baking sheet. If they come out too dry, it could be due to overbaking; keep an eye on them during the last few minutes of baking. They should look set around the edges but still soft in the center.

Another common issue is cookies that are too hard. This can often be traced back to using too much flour. Make sure to measure your flour correctly; using the spoon-and-level method instead of scooping directly from the bag can help prevent this issue. It's important for risk-free baking to keep your ingredients weighed and precise.

Scaling the Recipe

If you need to make a larger batch for gatherings or events, this recipe scales up beautifully. Easily double the ingredients by using two boxes of brownie mix—this will yield about 36 cookies depending on size. Remember to adjust your baking sheet space accordingly, and consider baking in batches if needed to maintain even cooking times. Just be careful to monitor the baking time as larger batches may need a minute or two longer.

For smaller gatherings or to simply satisfy a late-night craving, you can easily halve the recipe. Just remember that halving the quantities could lead to slightly less precise baking time, so keeping an eye on the cookies while they bake becomes even more crucial to avoid overcooking.

Making Ahead

These brownie mix double chocolate cookies can be made ahead and prepped for later. You can prepare the dough a day or two in advance and keep it in the refrigerator until you're ready to bake. Just be sure to cover the bowl tightly to prevent the dough from drying out. Chilling the dough for a longer period can actually enhance the flavors as they sit, making them even richer.

For convenience, you can also roll the dough into balls and freeze them. Once frozen, you can transfer them to a zip-top bag and keep them for up to three months. Bake them straight from the freezer, adding a couple of extra minutes to the baking time to ensure they’re cooked through perfectly while maintaining that rich, gooey center.

Questions About Recipes

→ Can I use a different type of chocolate mix?

Yes, you can use any type of brownie mix, but the flavor and texture may vary slightly.

→ How should I store leftover cookies?

Store them in an airtight container at room temperature for up to a week.

→ Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to three months. Just thaw in the refrigerator before baking.

→ What can I substitute for eggs?

You can use 1/4 cup of unsweetened applesauce or a flax egg as a substitute for each egg.