Tips
For the richest flavor, substitute the vegetable oil with an equal amount of melted and slightly cooled butter. This simple swap adds a wonderful depth and a hint of bakery-style richness to the cookies.
If your brownie mix does not already include it, adding one teaspoon of pure vanilla extract to the wet ingredients will also round out the flavor profile beautifully.
To achieve the perfect chewy texture, the key is slightly underbaking. Since oven temperatures can vary, start checking your cookies at the 8-minute mark. They should look puffed and set around the edges but still very soft in the middle.
They will continue to cook from residual heat as they cool on the baking sheet. Using a cookie scoop ensures all your cookies are the same size, which promotes even baking.
Enhance the chocolate flavor itself by stirring one tablespoon of unsweetened cocoa powder or instant espresso powder into the dry brownie mix before adding the wet ingredients.
The espresso powder won’t make the cookies taste like coffee; instead, it will amplify the complexity of the chocolate.
For a fun and pretty effect, you can roll the dough balls in coarse or sparkling sugar before baking for a subtle sweet crunch.
How to Store
