Total TimePrep: 15 min. + standing Bake: 10 min./batch
- 1 package fudge brownie mix (13x9-inch pan size)
- 1 cup all-purpose flour
- 1 large Eggland's Best egg
- 1/2 cup water
- 1/4 cup canola oil
- 1 cup (6 ounces) semisweet chocolate chips
- Confectioners' sugar
- Preheat oven to 350°. In a large bowl, beat brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Let stand 30 minutes.
- Place confectioners' sugar in a shallow dish. Drop dough by tablespoonfuls into sugar; gently roll to coat. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts1 cookie: 111 calories, 5g fat (1g saturated fat), 6mg cholesterol, 59mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 2g protein.
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Apr 17, 2018
These were very good. I agree with other reviewers as I added between 1/3 and 1/2 cup more flour and did refrigerate the dough and it did make a difference. I have made these several times and will make again.
Nov 4, 2017
Very disappointed, way to runny. Ended up making a pan of brownies. Guess I will be going back to my original recipe that I have used before.
Mar 28, 2017
very easy chocolate cookie that tastes great. I do add more flour and refrigerate the dough before rolling to cut down on the sticky gooeyness when they are being rolled in the sugar.
Mar 1, 2016
YUMMY!!! So easy to make and definitely satisfies a chocolate lover's craving.
Feb 23, 2016
These cookies are very good but with a few modifications. I used a Betty Crocker mix and it was, as others said, very moist. I added about 1/3C extra flour and refrigerated the dough. This helped but it still couldn't be rolled into balls until it was rolled in the powdered sugar. Next time I might add 1/2C of extra flour or decrease the water. In it's moist state it was a two person operation to roll them. One person to scoop dough into the powdered sugar and one to coat and roll into balls. I also found they needed to be baked more like 12-13 minutes to set. However, the end result is a soft, very chocolaty cookie.
Feb 5, 2016
I tried this recipe for the first time. I did adjust the recipe by adding 1 tsp. vanilla extract. I found that it worked best for me to bake these cookies at 7 to 8 minutes as I have an electric oven now! I also rolled the cookies in the sugar AFTER I'd baked them as the dough was very sticky, even after standing 1/2 hour as recipe suggested! I did share 1/2 of these cookies with the coffee shop at my retirement community and I was told that they won raves! A word of caution: I've found these cookies to be quite delicate! Handle with care! (I'm serious as I'd noticed that they can break easily and WEREN'T too easily removed from pans, even though I did grease them!)delowenstein
Feb 4, 2016
I live at high altitude but didn't adjust the flour as I ordinarily would, but I definitely should have - maybe even by 50%. Instead, I increased the baking time by 50% and they were still pretty fudgy. But this is from a gal who'd eat the dough anyway.
Jan 22, 2016
The flour took away form the brownie flavor and they stuck to pan even sprayed or parchment paper. Great appearance but would not make again or recommend.
Dec 17, 2015
I've made these many times. Make sure the mix is the right size and if the dough is too soft, let it sit a few minutes to soak up the liquid. It will still be a little soft but manageable.
Dec 13, 2015
I followed the recipe exactly and it was so runny. No way it could be rolled out. Looking up a different recipe after I write this.