Double-Chocolate Brownie Cookies – a delicious recipe with All-purpose, Chocolate, Baking Soda, Cocoa, Butter, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine flour, brownie mix, baking soda and cocoa powder in a large mixing bowl. Mix well and set aside.
2
In another medium-sized bowl add butter and sugar and mix until creamy. Beat in the egg until the mixture is smooth. I mixed by hand but feel free to use an electric mixer. Add the butter, sugar and egg mixture into the large mixing bowl. Stir until the flour is fully incorporated, then fold in the chocolate and the sprinkles.
3
Preheat the oven to 350 F. This cookie dough is very sticky so put the dough in the freezer for about 20 minutes while the oven preheats.
4
Remove dough from the freezer. Spoon small balls of the semi-frozen dough onto an un-greased cookie sheet. Try scooping a spoonful of dough and pushing it onto the cookie sheet with your fingers and don't worry about having perfectly shaped balls. Again, it's very sticky and this is why you have to put it in the freezer before trying to work with it. Space cookies about 2 inches apart.
5
Bake for 11-12 minutes. Mine have needed 12 minutes every time. Remove pan from oven and set it on a rack. Allow them to cool for five minutes on the baking sheet before transferring them to a cooling rack. Enjoy.
873
kcal
Calories
51
g
Fat
94
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/2 cups Packaged Chocolate Brownie (Dry) Mix (I Used Betty Crocker), 1 teaspoon Baking Soda, 1 teaspoon Cocoa Powder, and more.
Yes, Double-Chocolate Brownie Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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