• 1 (18.3 oz / 519g) box brownie mix (any brand, choose “fudgy” for best results)
• 2 large eggs
• 1/2 cup vegetable oil (or canola oil)
• 1 teaspoon vanilla extract (optional, but highly recommended)
• 1 cup semi-sweet chocolate chips (or dark chocolate chips, milk chocolate chips, white chocolate chips, or a combination)
• Flaky sea salt (for sprinkling, optional)

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract (if using) until well combined. The mixture should be smooth and slightly pale yellow.
3. Add Brownie Mix: Pour the entire contents of the brownie mix box into the wet ingredients.
4. Mix the Dough: Using a sturdy spoon or a rubber spatula, mix the ingredients until just combined. Be careful not to overmix. The dough will be very thick and sticky, much thicker than typical brownie batter. A few streaks of dry mix are okay; they will disappear as you add the chocolate chips.
5. Fold in Chocolate Chips: Add 3/4 cup of the chocolate chips to the dough. Reserve the remaining 1/4 cup for pressing on top of the cookies later. Gently fold the chocolate chips into the dough until evenly distributed.
6. Scoop the Dough: Using a 1.5-inch cookie scoop (about 1.5 tablespoons) or two spoons, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. The dough will be sticky, so a scoop helps keep your hands clean and ensures uniform cookie size.
7. Add Extra Chocolate Chips: For a beautiful bakery-style finish, gently press a few of the reserved chocolate chips onto the top of each cookie dough ball. This makes the cookies look even more tempting once baked.
8. Bake the Cookies: Place the baking sheets in the preheated oven. Bake for 8-11 minutes. The exact baking time will depend on your oven and the size of your cookies. The cookies are done when the edges are set and slightly crinkled, but the centers still look very soft and slightly underbaked. They will firm up as they cool.
9. Sprinkle with Sea Salt (Optional): Immediately after removing the cookies from the oven, if desired, lightly sprinkle them with flaky sea salt. The salt enhances the chocolate flavor and adds a delightful contrast.
10. Cool on Baking Sheet: Let the cookies cool on the baking sheets for 5-10 minutes. This is crucial as they are very delicate when hot and need time to set. Trying to move them too soon will cause them to break apart.
11. Transfer to Wire Rack: After cooling on the baking sheet, carefully transfer the cookies to a wire rack to cool completely. Enjoy warm or at room temperature!

Cookies Made From Brownie Mix

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