When our youngest started high school, I decided to bake cookies on Fridays for her and I to share when she got home from school. It is our special time together to linger over a cup of milk and warm cookies as we talk. Sometimes “life” happens, days get busy, or I’m simply tired…but the cookies are baked and the connection takes place. It is a standing weekly date that is rarely missed; the time we share makes the cookies that much sweeter.
I often make the standard chocolate chip (her favorite), snickerdoodles (my favorite), oatmeal-raisin, chocolate cookies with mint-chocolate chips, or the occasional peanut butter cookie just to keep things interesting. One Friday, the day was getting late when I noticed there was not enough flour in the house for even half of a batch. Out of time to get to the store, I remembered my friend Donna’s cookie recipe that she makes from a cake mix. I had Ghirardelli Double Chocolate Brownie Mix in the cupboard, so I decided to use Donna’s recipe as a guide. It worked like a charm and Friday cookies were right on schedule.
Ghirardelli Brownie Cookies
1 Ghirardelli brownie mix
1/3 cup oil
3 tablespoons flour (1/3 cup for high altitude)
1 1/2 cups of chocolate chips, peanut butter chips, or nuts to mixed-in (optional)
Mix flour into brownie mix. Lightly beat eggs with oil and mix in. The dough should be stiff like cookie dough. One recipe will make 24-30 cookies, depending on the size.
Bake at 350° for 10-11 minutes, depending on the size of the cookies, less if the cookies are 2″ or smaller. Let cookies rest on pan for 2 minutes; cool on baking racks.
Shared with someone, they taste even better!