In a large mixing bowl, add all the ingredients except the sea salt. Mix to combine.
1 box Betty Crocker Chocolate Fudge Brownie Mix (415g), 2 Eggs, ⅓ cup Vegetable Oil, 1 tsp Baking Powder, ⅛ cup Plain Flour, ½ cup Dark Chocolate Chips
Scoop roughly ½ heaped tbsp of the brownie cookie dough, roll into balls and place onto a lined baking tray. Make sure to leave at least an inch of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes until the top is crinkled throughout and set.
Allow the cookies to rest for about 5 minutes before transferring to a cooling rack to further cool down.
Garnish with sea salt if desired and enjoy!
Sea Salt (optional)
If you are using a different brand of brownie mix, check whether there is already baking powder on the product ingredients. Omit the baking powder if the brownie mix already has it.
You may have to add more flour in order to attain a dough-like texture. Start with the listed amount and add in 1 tbsp increments if needed.
Make sure you place the cookie dough at least an inch apart on the baking tray as the cookie will spread quite a bit
Baking time is about 10-12 minutes. It will slightly depend on your oven. For me, I find 10 minutes is still a bit undercooked where the cookies would collapse in height during resting. 12 minutes seem to be the sweet spot for me but I'd recommend to start checking up on the cookies at the 10-minute mark and go from there. The top of the cookie should be crinkled up throughout.
A very mini touch of sea salt helps to bring out the chocolate flavours. It's completely optional but I enjoyed mine with a small little sprinkle after they're out of the oven.
You can store these brownie cookies in an airtight container at room temperature for up to 5 days