Brownie Mix Double Chocolate Chip Cookies

Total Time
Prep 10 mins
Cook 10 mins

I retrieved this recipe from my Mom in Ohio. This is a great recipe for get togethers, bake sales or you can freeze the dough in a bowl and just pull out what you need and re-freeze.

Ingredients Nutrition

  • 21 ounces brownie mix, Duncan Hines, pick your favorite
  • 12 cup all-purpose flour
  • 6 tablespoons canola oil
  • 2 eggs, beaten
  • 2 tablespoons water
  • 6 ounces semi-sweet chocolate chips
  • 34 cup nuts, chopped (optional)


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
  3. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
  4. Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
  5. Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.
Most Helpful

SO ridiculously easy! I did as another user had posted and had to alter the recipe a tad due to my box being 18 ounces, as opposed to the 21 ounces this original recipe calls for. All I changed was: I used 5 tablespoons of oil instead of 6, and 1 tablespoon of water instead of 2. I rolled mine in powdered sugar before placing them on the pan to bake! I posted a picture of them so you can see the effect the sugar has on the cosmetics of the "cookie."

CourtneePalmer December 24, 2012

Easy and yummy! a challenge to stir for my little helper, but we did it

Curls_m December 23, 2012

These were easily the best cookies I have ever made! I followed the recipe exactly, except for one variation - I added dried cherries in place of the nuts. Even my neighbor who hates sweets loved them - and my crowd all agreed that the cherries added a lot to the mix - so I highly recommend that addition. Thanks!

Cindy O. May 08, 2011