Brownie Double Chocolate Cookies

Sometimes (ie the past few months) I'm really lazy about the way I cook.  Like yesterday.  I was really craving something chocolately and delicious, and I haven't made any desserts in a long time.  However, the idea of going whole-hog into an elaborate and time-consuming cookie recipe did not sound so appealing.

I remembered that we had a few packages of Ghiradelli double dark chocolate brownie mix left in a cupboard somewhere (actually, I knew exactly which cupboard they were in...how could I forget?).  But I already had my heart set on cookies.  And so!  These were born:

I just realized how crummy of a picture this is...I think I'll go clean my lens. And stage it better next time (but those cookies I pulled out were so tempting, I had to eat some...)

Brownie Double Chocolate Cookies
from Food.com

1 regular package brownie mix

1/2 cup all-purpose flour

6 tablespoons canola oil

2 eggs, beaten

2 tablespoons water

6 ounces semi-sweet chocolate chips

1. Mix everything together.  The dough will be relatively stiff and very sticky.

2. Drop in small spoonfulls onto cookie sheet.  Warning: the dough is very sticky!  You will need to spray your cookie sheet.  I used parchment paper and I had difficulty getting them off.  I had to peel the paper off and even then a couple cookie bottoms didn't make it.

3. Cook in oven preheated to 350 degrees and cook for 9-11 minutes (mine went for maybe a little over 11 minutes but we have a stupid oven.  Test doneness by poking them gently with your finger.  The cookie will give but nothing should stick to you.  They will be puffy.

4. Let cool about 5-10 minutes on the sheet, then transfer to cooling rack.  The cookies will sort of deflate.  They are still delicious, and quite chewy.  They taste like brownies.  Go figure.

Makes 2-3 dozen cookies (that's my estimate...I didn't count)