Ghirardelli Brownie Mix (I used the one with walnuts)
1/2 C melted butter (1 stick)
1 egg
I added
1/2 C chopped cocoa-dusted almonds
1/2 C peanut butter chips
The odd thing is, when you made brownies with the mix, you only stir the batter until moistened and put it in the pan. With the cookie version, you mix it with an electric beater for 2 minutes. I think this must be to activate the gluten.
Anyway...bake 350 for 10 minutes. I used a scoop and filled two trays, baking them at the same time. WHY DO I THIS OVER AND OVER AGAIN??? THEY NEVER COME OUT CONSISTENT!!!
Okay. I'm done yelling at myself. But honestly, I should NEVER put two trays of cookies in the oven together, even swapping them top to bottom and rotating front to back. They just don't end up the same. Well, maybe if I had a convection oven, but I don't. So there is no excuse except laziness.
The key to these cookies is this. DON'T OVERBAKE...if you pull them out before they have spread too much, the inside stays fudgy like brownies, while the outside is cookie-ish. If you leave them in too long, the inside is cookie-ish and the outside rim is crunchy. Oh, maybe some of you like that idea? Okay, do it your own way.
This was a buy one-get one free box of brownies. So...a quick and easy treat for the library team.
1/2 C melted butter (1 stick)
1 egg
I added
1/2 C chopped cocoa-dusted almonds
1/2 C peanut butter chips
The odd thing is, when you made brownies with the mix, you only stir the batter until moistened and put it in the pan. With the cookie version, you mix it with an electric beater for 2 minutes. I think this must be to activate the gluten.
Anyway...bake 350 for 10 minutes. I used a scoop and filled two trays, baking them at the same time. WHY DO I THIS OVER AND OVER AGAIN??? THEY NEVER COME OUT CONSISTENT!!!
Okay. I'm done yelling at myself. But honestly, I should NEVER put two trays of cookies in the oven together, even swapping them top to bottom and rotating front to back. They just don't end up the same. Well, maybe if I had a convection oven, but I don't. So there is no excuse except laziness.
The key to these cookies is this. DON'T OVERBAKE...if you pull them out before they have spread too much, the inside stays fudgy like brownies, while the outside is cookie-ish. If you leave them in too long, the inside is cookie-ish and the outside rim is crunchy. Oh, maybe some of you like that idea? Okay, do it your own way.
This was a buy one-get one free box of brownies. So...a quick and easy treat for the library team.