What could possibly be better than an ooey, gooey, fudgey, still-warm, double chocolate brownie? Mmmmm, not much since this chocolate lover finds brownies nearly irresistible, BUT a whole brownie can be too much of a good thing. Finishing a brownie calls for commitment. Ta da! Brownie Crackle Cookies to the rescue, for those moments when just one bite will suffice. Not as densely chocolatey as a fudgey brownie, these cookies still scored a two-thumbs up rating from my chief taste tester.
The recipe comes from a box of Ghiradelli Double Chocolate Brownie mix, the blend with chocolate chips already in the package. My pantry always holds a box or two of brownie mix for emergencies (don't judge). I added a handful of chopped walnuts to this batch for a bit of crunch, an optional addition we enjoyed enough to repeat.
Yesterday's not-so-much "emergency" was more a matter of timing, I needed a simple but delicious snack in a hurry. These cookies were just that - simple to mix and delicious to eat. A box mix designed for 16 brownies instead produced 3 dozen cookies, enough to serve afternoon guests and still have some left for the cookie jar. Win, win!
Brownie Crackle Cookies
yields approx 2-1/2 to 3 dozen cookies
1 box Ghiradelli Double Chocolate Brownie Mix
1 cup flour
1/3 cup canola oil
1/2 cup walnut pieces, chopped (optional)
3/4 cup powdered sugar
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpats.
Stir together the brownie mix and flour in a medium bowl. Add the eggs and oil; stir until blended. Add the nuts and stir to mix.
Measure the powdered sugar into a small bowl.
Use two tablespoons or a small cookie scoop to form tablespoon-sized balls of dough. Roll each ball gently in powdered sugar to coat completely. Place the sugar-coated balls about 2 inches apart on the prepared baking sheets.
Bake 11-13 minutes, rotating baking sheets halfway through.