Happy New Year folks! East or west chocolate chip cookies are the best! Yes, I'm a chocolate chip cookie fanatic and can't believe that I don't have a double chocolate chip cookie recipe in the blog yet. Not anymore!
I was browsing for the best double chocolate chip cookie recipe and came upon a couple of recipes and was not sure which one to try. I was running short on time. Being the Christmas season I was on a baking spree and had to take my kids on a play date and needed something quick to bake.
That's when I came across a recipe for Subway double chocolate cookies and the author had mentioned a short cut for that recipe and I was pleasantly surprised to see that I had all the recipes in hand, including the brownie mix. The original recipe did use eggs and I have made it egg free as usual. Used yogurt as the egg substitute.
Yes you heard it right. Double chocolate chip cookie recipe using brownie mix. I have baked chocolate chip cookies using chocolate cake mix (using silken tofu and Ener-G as egg substitute) few years back and those cookies did turn out great, so was not hesitant to try it with brownie mix as well.
The cookies turned out really good except that it did not flatten as much as I expected it would. Maybe I should have flattened the dough even more. But taste-wise I don't have any complains at all.
Double Chocolate Chip Cookies Recipe
- 1 box (450g) brownie mix (See My Notes below)
- 1/2 cup all-purpose flour
- 1/4 cup oil
- 1/4 cup plain yogurt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup white chocolate chips
- In a large bowl empty the brownie mix. Mix together the flour, oil and yogurt. Beat for a couple of minutes until it is mixed well. Stir in some of the chocolate chips and reserve about 2 tablespoons of each for later.
- The dough might be a little sticky. Keep it in the fridge for at least an hour.
- After a while preheat the oven at 350F/180C. Lightly grease a cookie sheet with non-stick cooking spray.
- Scoop out about a tablespoon of dough for each cookie. Test bake a cookie or two to see how much it spreads, if you have to flatten the dough or not.
- This cookie doesn't spread that much (at least for me). So you can flatten it generously.
- Bake it for 10-12 minutes. Remove the cookie sheet from the oven and place it on a wire rack. Press in the reserved chocolate chips while the cookies are still warm. This will look very beautiful especially for photos.
- After about 8-10 minutes transfer the cookies from the sheet to the cooling rack for it to cool completely.
- I used Duncan Hines chewy fudge brownie mix but any other brand/type should be fine. In Canada, the measurement says 450g in the box which should be approximately 15 ounces.