19.9 oz - Package of your favorite brownie mix or any mix suitable for 9X13 pan
- 1 large egg plus 1 white (or substitute 3 whites, or 3/4 cup egg substitute)
6 Tbsp - unsalted butter (3/4 stick)
3 oz - chocolate chips (about 1/2 cup)...I use semi-sweet
1/2 Cup - chopped walnuts, pecans, or other (my fave is macadamia for this)
BROWNIE MIX COOKIES (makes about 3 dozen cookies)
Ridiculously easy to make, using your favorite store-bought brownie mix - they're chewy in the center, crispy on the outside, these are the perfect cookie.
Butter flavored non-stick cooking spray, for the pan
1 large egg plus one egg white (or substitute 3 egg whites), at room temp
one 19.9oz package of your fave brownie mix or any mix suitable for a 9X13" pan
6 Tbsp unsalted butter (3/4 stick)
3 oz (about 1/2 cup) choc chips (I use semisweet)
1/2 cup chopped walnuts, pecans, or other. My fave are macadamia for this.
1) Position your oven racks evenly. If your oven heats unevenly, consider switching the pan positions partway through baking. Preheat oven to 350. Spray pans with butter flavor non-stick cooking spray.
2) Beat the eggs together until frothy. Add brownie mix and melted butter. Stir until smooth. Add chocolate chips and nuts (no need to toast them, the time in the oven will do it for you). Drop by the tablespoonful onto the prepared cookie sheets, leaving about 2 inches between. I usually make large cookies, but I find that either way, I can't fit all the batter onto only 2 pans, so you may have to prep more pans, or make 2 batches.
3) Its suggested that you bake them for 5 min, then reverse sheets and bake for an additional 6 min. Remove from the oven and allow to cool on wire racks for 5 min before removing the cookies from the pans and transferring them to the wire racks to cool completely. Store the cookies covered, at room temperature, for about 4 - 7 days. The book says they can be frozen in plastic wrap inside a freezer bag, but why would you do this since its so easy to make??
To vary the recipe - try adding one of the following: 1 tbsp of vanilla extract, 2 tsp rum extract, 2 tsp maple extract, 1 & 1/2 tsp almond extract, 1 tsp peppermint extract
Try mint, milk, or white chocolate chips. I like 'em with peanut butter chips and I keep meaning to try them with Andes mint baking chips.
This recipe is from a book I LOVE, The Ultimate Brownie Book, by Bruce Weinstein (ISBN 0060937610). It also has great fat free and applesauce brownie recipes, as well as blondies, coca-cola, mayonnaise, cream cheese brownies - you name it. I love it because he always tells you whether the brownie is chewie or cakey - and how well it stores. There are also "from scratch" brownie cookies that I think are better than this one using packaged mix, but of course, its more time consuming.