Triple Chocolate Brownie Cookies

1. Preheat oven to 350 degrees. Spray cookie sheets with non-stick spray or line with parchment paper.
2. In large bowl, combine all the above ingredients and stir until just combined.
3. Using large cookie scoop, fill scoop about half way and press cookie dough in slightly and drop & release on baking sheet, leaving cookies two inches apart. (cookie dough should measure out 2 teaspoons. Or adjust to size you want.)
4. These cookies will bake 9-10 minutes, or until they look almost done, but not doughy, just a little underbaked. (If you bake these longer, they will be hard and dry out, unless you like that.)
5. Let cookies cool 1 minute, then remove them with spatula to wire racks to finish cooling, unless you want them warm, then devour!
6. Store in airtight container up to 1 week.

Tips for My Chocolate Brownie Cookie Recipe

• You can chill the dough or choose not to.  I have used both methods, but by chilling the dough, you will get thicker brownie cookies guaranteed!
• Add a hint of cinnamon to give them a spicy vibe!
• Store cookies at room temperature for up to 4 days in a sealed container.
• This cookie dough freezes well too. By freezing the cookie dough, I just bake off a few cookies at a time, when I got the chocolate cravings, which can be several times a day for me, seriously.  The only thing is if you chill the dough, let the cookies bake a minute or two longer.
• I love about these cookies because they are they are chewy, moist and made with a brownie mix. If you like your cookies, hot out of the oven, take a couple and put your favorite ice cream of choice, hot fudge and devour!