Big Brownie Cookies (using brownie mix)

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Book Description

In COOKIE DOUGH DELIGHTS, Camilla V. Saulsbury worked magic with refrigerated cookie dough. With BROWNIE MIX BLISS she turns her attention to the familiar box of brownie mix and the many possibilities contained herein. Incredibly, all 175-plus recipes in BROWNIE MIX BLISS begin with a standard box of brownie mix. What's more, all the recipes have been streamlined for easy, everyday baking.

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Brownie Mix Bliss: More Than 175 Very Chocolate Recipes for Brownies, Bars, Cookies and Other Decadent Desserts Made with Boxed Brownie Mix

Authors: Camilla V. Saulsbury

Date:

ISBN: 1581824440

Publisher: Cumberland House Publishing

Paperback

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Big Brownie Cookies
(using brownie mix)
Recipe from: Brownie Mix Bliss
by Camilla V. Saulsbury
Cookbook Heaven at Recipelink.com

So easy, so good, and so very chocolate — who can resist a cookie with those credentials? These cookies are great last-minute makers because an entire batch comes together in well under an hour and the results are so very impressive. If you wish to make smaller cookies, drop by heaping teaspoons (rather than tablespoons) and proceed as directed, baking for 9—13 minutes, until set. This will make about 3 dozen cookies. If you choose to add nuts, sprinkle them on top of each cookie rather than stirring them into the batter. The nuts will get toasted this way, deepening their flavor.

Makes about 2 1/2 dozen big cookies

1 (19.5 to 19.8 ounce) package brownie mix
1/3 cup vegetable oil or melted unsalted butter
2 large eggs
1 1/2 cups semisweet chocolate chips or chunks
1 cup chopped nuts, any variety, sprinkled on top of cookies before baking (optional)

Preheat oven to 350 degrees F. Spray cookie sheets with nonstick cooking-spray.
In a large mixing bowl combine brownie mix, oil, and eggs with wooden spoon until just blended and all dry ingredients are moistened; stir in chocolate chips.
Drop dough by heaping tablespoonfrils, 2 inches apart, onto pared cookie sheets. Sprinkled with nuts, if desired.
Bake 11—14 minutes until cracked in appearance and just barely set at center when lightly touched. Cool 1 minute on sheets. Transfer to wire racks with metal spatula and cool completely.

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