Ghirardelli Triple Chocolate Brownie Cookies Recipes

GHIRARDELLI BROWNIE MIX COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Add the brownie mix and flour to a bowl and mix thoroughly.
• Next, add the vegetable oil and beaten eggs. Mix the ingredients thoroughly. FYI, the batter will be thick and sticky.
• Add the finely chopped pecans to the batter and mix. Omit this step if you're not adding nuts.
• Let the cookie dough rest for ten minutes. This will thicken the dough and make scooping out the cookies easier.
• Line a baking sheet with parchment paper. Add a heaping spoonful (about two tablespoons) of brownie mix cookie dough to the sheet. Use a cookie scoop (for an accurate two tablespoons). Use a spoonula spatula for effectively scraping down the sides of the bowl. Space each cookie two inches apart. You should get around 24 cookies.
• Add the optional M&M's at this time. I add about four M&M's on top of each cookie dough plop before putting them in the oven.
• Bake for 10 minutes at 375 degrees F.
• Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
• Chop the semi-sweet chocolate baking bar into 1-inch pieces.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
• Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
• In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
• Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.