By Brandess on April 01, 2008
Photo by CourtneePalmer
Photo by CourtneePalmer
"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."
Serving Size: 1 (24 g)
Servings Per Recipe: 48
"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.""
"Easy and yummy! a challenge to stir for my little helper, but we did it"
"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!"
"These brownies were sooo good! I had a 19 oz brownie mix and so I didn't add water and it made the cookies very fudgey and chewy and delicious. I would recommend watching the timer, 9 minutes was a perfect time for them. I will definitely make these again!"
"Delicious! I used peanut butter chips instead of nuts"
"I was looking for a double chocolate chip cookie recipe, so decided to try this. These are really good, but (not surprisingly) they taste like a brownie. Rich and fudgy, but still a brownie. So if you like that (which I really do) then this is the recipe for you. But if you can't get past it tasting like a brownie, then skip this one. I will do these again, but still be looking for just the right double chocolate chip recipe. My husband wants one that tastes like those Grandma's cookies you can buy. I may be looking for a while!!"
"These were very easy to make. I used Ghirardelli brownie mix which is my favorite and white chocolate chips and they turned out superb."
"I used a 16 oz package of Marie Callendar's brownie mix. I used almost 2/3 cup coconut flour and used coconut oil instead of canola. I cooked them for 11 minutes at 350 and they were perfect. The mix was a little difficult to stir at first, but once I start "smooshing" instead of stirring it seemed to incorporate the wet into the dry better."
"Awesome recipe! And to make an even yummier version, I have two words: dark chocolate. Used dark chocolate brownie mix, no nuts, dark chocolate chips... my two teenagers and husband keep eating them right out of the oven."
"Great recipe, easy and so tasty! Excellent recipe for chocolate lovers. I used a 19.5 box of double fudge brownie mix, and since I didn't have enough all-purpose flour, I substituted "Softasilk" cake flour, and the cookies turned out very well. I omitted the nuts, and used semi-sweet chocolate chips. Thanks for sharing this recipe!"
"I agree this is an excellent receipe. My brownie mix was only 20 oz. I used butterscotch chips, pecans, and added some coconut. The kids didn't like them as much as the grown-ups -- which was just fine!"
"YUM! I added crushed oreos instead of chocolate chips and about a tablespoon of chocolate syrup. perfect!"
"Wow! So simple...I added Heath toffee bits instead of chips and nuts...yummmmmmmm!"
"Wow! I wanted something easier than dragging out my big mixer for chocolate chip cookies and found this recipe. I used a 20oz brownie mix and whole wheat flour--other than that I followed the recipe (probably put in more than 6oz of chocolate chips, though ;0). The cookies are amazing, quick and simple! Yummy..."
"I made these with my son, we didnt use nuts but we did add milk chocolate chips..... on the second batch I broke up a few Andes chocolate mints and mixed those in OMG! so yummy. Great recipe!"
"My box of brownie mix was only 18 oz (Betty Crocker Ultimate Fudge) so I changed the amount of some of the ingredients. First I reduced the flour by 1 Tablespoon. I also only added 1 Tablespoon of water and 5 Tablespoons of oil. I did not add chips or nuts initially. The batter was still too loose, so I added a heaping Tablespoon of flour back in. This seemed to help so I baked a batch and they turned out fine. When I started the second pan, I noticed that the batter had thickened somewhat in the meantime, so it was much more like cookie dough than thick cake batter. It was much easier to spoon out a scoop for each cookie. After the first two pans, I decided to add some nuts and craisins to the dough, and that worked out very well. Delicious cookies. Will definitely make these again."
"These were terrific! Make sure you are adding only the dry brownie mix and then the called for ingredients in this recipe and not the box directions ingredients also, that may be why some of the reviewers said it was runny. Mine came out perfect!!!"
"FABULOUS! I have no idea what this nonsense about runny batter is, my cookies turned out like mini brownies...mmmm yumm! and I used Betty Crocker mix. I love these! I am taking them to school in the morning, I am 99% percent sure my fellow 16 year olds will love these!"
"Tried making this today. Stirred after each ingredient. Before I put the water in, it was already too runny. Omitted the water and had to add 4 Tablespoons flour to make it more usable as cookie batter. This made them come out good, but if you follow this recipe exactly you will end up wasting brownie mix."
"The batter was too runny, so i threw it into the pan and the brownies were delish, but it wouldn't have made a good cookie. this may just depend on the brownie mix used."