Brownie Mix Double Chocolate Chip Cookies Recipes

GRANDMA'S DOUBLE CHOCOLATE BROWNIE COOKIES

Steps:

• Cream butter & sugars.
• Add eggs, vanilla & milk, mix well.
• Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter).
• Mix in flour, cocoa, baking soda & salt till well combined.
• Stir in nuts if using & chocolate chips.
• Drop by tablespoon on parchment lined cookie sheet.
• Bake at 350 for 10 - 12 minutes.
• Cool on wire rack.
• Store in airtight container.

BROWNIE MIX DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
• Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
• Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
• Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.

DOUBLE-CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.
• Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

BROWNIE CHIP COOKIES

Steps:

• Combine brownie mix, eggs, and oil; Mix with electric mixer until well blended.
• Stir in chocolate morsels and pecans.
• Drop dough by rounded teaspoonfuls onto greased cookie sheets.
• Bake at 350° for 10-12 minutes.
• Cool slightly on cookie sheets.
• Remove to wire racks, and let cool completely.

DOUBLE CHOCOLATE CHUNK SWIRL SUGAR COOKIES

Steps:

• In medium bowl, stir together double chocolate chunk cookie mix, oil, water and 1 of the eggs until well combined. Set aside.
• In another medium bowl, stir together sugar cookie mix, softened butter and remaining egg until well combined.
• Between 2 sheets of cooking parchment paper and using rolling pin, roll sugar cookie dough into 18x12-inch rectangle. Remove top sheet of paper. Spoon chocolate cookie dough evenly over sugar cookie dough. Return paper to top of chocolate cookie dough. With rolling pin, gently roll chocolate cookie dough into even layer over sugar cookie dough.
• Remove top sheet of paper. Starting with one 18-inch side, roll up dough into a log. Wrap log in bottom sheet of paper. Refrigerate until firm, about 2 to 3 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. On cutting board, cut chilled cookie dough into 1/2-inch slices; place 3 inches apart on cookie sheets.
• Bake 14 to 16 minutes or until edges are light golden brown. Cool cookies on cookie sheet 2 to 3 minutes. Remove from cookie sheets to cooling racks. Cool completely before serving. Store cookies in airtight container.