Triple MILK CHOCOLATE BROWNIE Chip COOKIES
1 box MILK CHOCOLATE brownie mix (for 9x13" pan ~ sometimes called Family size)
1/3 cup flour.....................................................2 TB cornstarch
2 packets MILK CHOCOLATE Hot cocoa mix
2 tsp. unsweetened cocoa powder...............1/2 tsp. cream of tartar (this gives the crinkles)
2 eggs…………………………………………….1 TB chocolate syrup
1/2 cup oil………………………………………..2 tsp. instant coffee powder
about 1 cup MILK CHOCOLATE Chips
OPTIONAL: about 1/2 cup sugar to roll unbaked cookie dough balls in before baking
and/or seasonal sprinkles
Preheat oven to 350. Line cookie sheets. with parchment paper.
Put all ingredients into the bowl of your electric mixer ~ beat until it’s incorporated well and somewhat comes together around the paddle. Touch it with your finger & if it's sticky, add another TB flour ~ beat until well beaten in (touch again ~ your finger should come away without it being sticky ~ try rolling a little bit in your hand & see if it rolls well ~ if not, add another TB of flour). On low, gently beat in the MILK CHOCOLATE chips (don't beat too high or you'll break the chips ~ may need to fold them all in with a rubber scraper).
I use an even "regular" cookie scoop (maybe 1-1/2” balls) to make the cookies. Roll them into a ball in your hand and put onto the cookie sheets (I do 12 staggered 3x4 rows per sheet). (My TIP is to make all the cookies balls (at least on 1 sheet at a time) so you can "even" up the sizes.) Even if your hands feel a little oily, don't add more flour!
Then (1) if you want a crunchy sugar outside ~ roll them in the granulated sugar in the little bowl. ~or~ (2) dip the tops of the balls into sprinkles ... Put them back onto the cookie sheet(s) and lightly flatten down to about 1/2" thick. Even out the sides so they're round (and remove any chips that are breaking the edges & stick them back in on top of the cookie ball).
Bake for 10-12 minutes. (Touch the tops. As long as they spring back a little, they're done. They may seem too soft, but will harden up a little as they cool) Cool about 5 minutes on the cookie sheets before putting on racks or paper to cool completely.
BAKING NOTE: I have 1 oven, so put a cookie sheet in while I get another one ready. Then I put the 2nd one in on the lower rack and see how many minutes are left on the timer. (I.E. if there are 5 minutes left, then I know the 2nd sheet needs 6 more minutes in my oven.) When I take the 1st sheet out, I put the 2nd sheet onto the top rack and set the timer for that additional 6 minutes (but allow for the fact that your oven will cool off a bit while the door is open.) Definitely a pain in the neck, and wish I had my double wall ovens again!
Makes about 3 dozen cookies (maybe a few less depending on how big yours are)