Clean eating recipes and meal prep system for busy families. Whether you love gooey brownies or chewy edges, this recipe will show you how to get just ghirardelli brownie mix calories 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. 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-ounce brownie mix should work for this recipe, though I highly recommend Ghirardelli. If using a 20-ounce mix, omit the extra flour and test 1 cookie in the oven for shape.
If the cookie spreads too much, mix in 1-2 tablespoons of flour into the dough and retest. 25 Tablespoons of dough for each cookie. 50 portioner, scoop mouth diameter: 1. Make-ahead tip: Bake as directed and freeze for up to 3 months. Store in a zip-type bag at room temperature for up to 1 week.
Learn how to make this and all recipes even easier! Check out our Monthly Meal Prep System! If you try it, please rate the recipe and let me know how it went for you in the comments below. It makes my day to hear from you!
Follow us on INSTAGRAM to see more food behind the scenes. I don’t even like brownies, but these are the bomb. I added butter instead of coconut oil. Hey Daniel, thanks for letting me know you enjoyed this simple cookie recipe!
Butter is a good way to go too! I added walnuts and they are such a hit! Ghirardelli Brownie mix is the best out there too. So glad I found this recipe!