This quick and easy brownie cookie recipe is great for beginning bakers as well as busy ones. Just 3 ingredients (four if you add chips or chunks)
1 (18 oz.) box brownie mix, I prefer Ghirardelli
½ cup vegetable oil
1 large egg, well beaten
1 cup chocolate chips or chunks (optional)
In a large mixing bowl, combine the brownie mix, oil, and egg. The batter will be very thick. Fold in the chocolate chips or chunks now, if desired. Set the batter aside for about 15 minutes to allow the dry ingredients to hydrate while the oven preheats.
Heat oven to 350 degrees. Line a baking sheet or two with parchment paper or a silicone baking mat. Use a medium cookie scoop to portion out the batter into 1.5-tablespoon balls onto the prepared baking sheets. The cookies will spread while baking, so I recommend only placing 8 cookies per baking sheet.
Bake for 9 to 10 minutes, check at 9 minutes, they are done when they are no longer shiny on top, even though they may look underbaked. Let cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
