I make these 3-ingredient cookies once a week — they're my favorite.

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I am a chocolate lover. I the need Everyday things, preferably in the form of a fun dessert (cookie, brownie, etc.) or high-end confection, although I've been known to eat small bowls of chocolate chips when I'm hungry.

Luckily, I always have this recipe for chocolate chip cookies in my back pocket. I don't even need this recipe anymore—it's so easy you'll memorize it soon enough. The trick is using a boxed brownie mix. Combined with an egg and some melted butter, it makes an ideal cookie dough.

The resulting brownie cookies have lightly crisp edges, a chewy, gooey center, and a flavor that satisfies my chocolate cravings. Best of all, this recipe only requires three ingredients and the first batch of cookies comes out of the oven in less than 20 minutes.

How to Choose a Brownie Mix

Any standard brownie mix will work for this recipe, but not all brownie mixes are created equal. All my fellow brownie lovers know that Ghiradelli makes some of the best brownie mixes out there. I like to use any of their blends that say “contains chocolate chips” on the front, such as the double chocolate, triple chocolate, and ultimate chocolate varieties.

That being said, any normal brownie mix will do. The more chocolatey the better, and bonus points if they come with chocolate chips. Note that I have not tested this recipe with a gluten-free mix, so try it at your own risk!

Just Recipes / Mark Behm


How to Make My 3-Ingredient Brownie Cookies

To make about 18 cookies, you'll need:

  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled.
  • 1 large egg
  • 1 (18- to 19-ounce) box brownie mix, preferably Ghiradelli's

Bonus Ingredients:

  • 1/3 cup dark or semisweet chocolate chips, optional
  • Flaky salt, for seasoning, optional.

Preheat the oven to 350°F with the oven rack in the top third and bottom third of the oven. Line two large baking sheets with parchment paper.

Add melted butter to a medium mixing bowl. It should be slightly warm, not hot. Add the egg and stir well to combine. Add the brownie mix and stir until no noticeable pockets of dry mix remain.

Use a medium cookie scoop or heaping tablespoon to scoop the batter into 1 1/2 tablespoon mounds at least 2 inches apart. I can fit 6 cookies per half sheet pan. For extra special cookies, gently press 3 or 4 chocolate chips into the top of each and sprinkle with flaky salt.

Bake until the centers of the cookies are shiny but not soggy, 11 to 12 minutes, centering the pan from top to bottom. Let cool for a few minutes before using a thin metal spatula to transfer the cookies to a cooling rack. Repeat with any remaining dough. Enjoy warm or at room temperature.

Brownie Cookie Upgrade

I always have chocolate chips or chunks as well as flaky salt, and they really add something special to the top of these cookies. Sometimes I add a teaspoon of instant espresso powder to the batter, which helps enhance the chocolate flavor.

Chopped toasted nuts would also be good, especially walnuts or pecans. Or add crushed freeze-dried raspberries for a sophisticated and fruity touch.

Just Recipes / Mark Behm


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