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Brownie Mix Double Chocolate Chip Cookies

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“I retrieved this recipe from my Mom in Ohio. This is a great recipe for get togethers, bake sales or you can freeze the dough in a bowl and just pull out what you need and re-freeze.”
READY IN:
20mins
SERVES:
48
YIELD:
4 Dozen
UNITS:
Metric

Ingredients Nutrition

  • 595.33 g brownie mix, Duncan Hines, pick your favorite
  • 118.29 ml all-purpose flour
  • 88.74 ml canola oil
  • 2 eggs, beaten
  • 29.58 ml water
  • 170.09 g semi-sweet chocolate chips
  • 177.44 ml nuts, chopped (optional)

Directions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
  3. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
  4. Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
  5. Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.

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