Brownie Mix Cookies

Ingredients:

1 (18 oz.) box Ghirardelli double chocolate brownie mix

1/2 cup all-purpose flour

2 large eggs

5 tablespoons vegetable oil

1 tablespoon water

1/2 cup mini chocolate chips

3/4 cup chopped walnuts (optional)

Instructions:

Preheat oven to 350°F and line a large baking sheet with parchment paper.

In a large bowl or stand mixer fitted with a paddle attachment, combine all of the ingredients and mix well, scraping down the sides as needed. The dough will be very sticky.

Using a small cookie scoop, scoop out the dough and drop onto the prepared baking sheet about 2 inches apart. If you use a medium cookie scoop, add 1 to 2 minutes to the bake time.

Bake for 8 minutes to start; cookies should have a thin film on top, and the batter should no longer be glossy, with small ripples of darker batter still visible. DO NOT OVERBAKE THESE COOKIES. They will cook up fast and can dry out easily if cooked too long. Every oven is different, so do a few in a test batch to see how long they need. Remove from oven and allow to cool on the pan for a couple of minutes before transferring to a cooling rack.

Consume immediately or store in an airtight container for up to one week (if they last that long).

Servings: 24 cookies