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Whether you love gooey brownies or chewy edges, this recipe will show you how to get just the results you want. Thank you for supporting what I do here at Savoring Today. For more information, please see our Disclosure Policy. One Friday, I noticed there was not enough flour in the house for even half a batch. Out of time to get to the store, I remembered my friend Donna’s cookie recipe that she makes from a cake mix. If you’re more of the gooey middle brownie lover, reduce the baking time by 1 minute and see if that is closer to the brownie cookie you dream about.
Any 18-20 ounce brownie mix should work for this recipe, though I highly recommend Ghirardelli. 80 ounces of dough per cookie. Make ahead tip: Bake as directed and freeze for up to 3 months. Shared with someone, they taste even better!
I use and substitute for any vegetable oil called for in baking and stir-fry recipes. I also use whole wheat flour instead of all-purpose because that’s what I keep on-hand. In a separate bowl, slightly beat eggs with the coconut oil and add to the mix along with chocolate chip and any other custom add-ins. NOTE: Cold eggs will harden the coconut oil.
Bring eggs to room temperature quickly in a bowl of warm water for a few minutes before mixing. Mix on low speed, or by hand, until the flour is moistened. The dough should be pretty stiff like cookie dough. 1-2 minutes after removing from the oven. Remove from the pan and cool on baking racks. If you’re a fan of the chewy edge pieces lining a pan of brownies, you’ll want to follow the cooking time of the recipe just as it’s written.