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21 ounce box brownie mix (I used Duncan Hines Milk Chocolate)
½ cup all-purpose flour
6 tablespoons canola oil
2 eggs, beaten
2 tablespoons water
6 ounces semi-sweet chocolate chips
¾ cup nuts , chopped (optional)
Preheat oven to 350°F. In a medium bowl, combine all ingredients. Stir until well blended. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES. Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.