1box of brownie mixI used Betty Crocker 18.3 ounce box
¼cupall purpose flour
2eggs
¼cupunsalted buttermelted
1tablespoonchocolate syrup
1teaspoonvanilla
1cupmini semi-sweet chocolate chips
Instructions
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium sized mixing bowl, combine the brownie mix and flour together.
Add the eggs, butter, chocolate syrup, and vanilla and mix well.
Stir in the chocolate chips.
Use a 2 tablespoon cookie scoop to create cookie dough balls and place them about 2” apart on the baking sheet.
Bake for 8-9 minutes. The edges of the cookie will look set and the center may still look soft. Cook an additional minute if desired for the center to set, or leave gooey.
Let the cookies cool completely on the baking sheet or at least for 10 minutes for the center to set.
Notes
The chocolate chips and chocolate syrup help make the cookies soft and gooey but can be omitted if desired.
Do not over bake the cookies or they will become hard.
Cookies can be stored in an airtight container at room temperature for up to 1 week.
Cookie dough can be frozen in an airtight container for up to 3 months - I like to create cookie dough balls before freezing.