Double Chocolate Chip Cookies
Indulge in these eggless double chocolate chip cookies—rich, fudgy, and easy to make using brownie mix, yogurt, and a blend of semi-sweet and white chocolate chips. Perfect for satisfying your chocolate cravings!
Ingredients
- 1 box (450g) brownie mix See My Notes below
- ½ cup all-purpose flour
- ¼ cup oil
- ¼ cup plain yogurt
- ¾ cup semi-sweet chocolate chips
- ¾ cup white chocolate chips
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1 Cookie | Calories: 63kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 0.3mg
