Brownie Batter Cookies

Today I have two cookies to share. Both are easy to make and require minimal ingredients, they are very similar but one will yield a thinner cookie, the other a thicker cookie. There's an Italian place here that makes these amazing thin brownie batter cookies and I have been meaning to recreate them for a while now and like some people during this shelter in place I have a little more time at home. My first batch of cookies came out like the last photo. Thicker, a bit chewy on the edges, just not thin. They were still delicious though and we will make them again. I just wanted thin, chewy in the middle and a bit crispy like brownies from the edge of a pan. The result is the cookie you see in the first and second pictures.
Which cookie do you think you'd like better? I like both, and it just depends if I'm in the mood for a thicker chewy cookie or a thinner crisp-edged cookie.

Thin Brownie Batter Cookies

1 package brownie mix ("family size", approximately 18.2 ounces) 

1 egg

8 tablespoons olive oil(72 gr, 1/4 cup plus 2 tablespoons 

4 tablespoons water (50 gr, 1/4 cup)

1 teaspoon vanilla extract (optional)

1/2 to 1 cup chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Mix the first five ingredients in a bowl with a spatula until blended.
3. Stir in chocolate chips.
4. Drop by tablespoon onto a parchment-lined cookie sheet. (For easier cookie removal lightly grease the parchment.)
5. Tap the baking sheet on a counter a couple of times to spread the batter a little bit.
6. Bake for 8-10 minutes.
7. Let sit for 2 minutes on the cookie sheet, then remove to a cooling rack

Variations to add to the batter-

• 1 teaspoon instant coffee
• 1/2 teaspoon cinnamon, 1/4 teaspoon of cayenne pepper 
• 1/2 teaspoon of mint extract, and.or 1/2 cups of Andes Mint chocolates chopped up.
• Substitute caramel pieces for the chocolate chips. 
• Sprinkle flaked salt on each cookie before baking

Brownie Batter Cookies

1 package brownie mix ("family size", about 18.2 ounces)

2 eggs

8 tablespoons melted butter or olive oil

1 teaspoon vanilla extract (optional)

1/2 to 1 cup chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Mix the first four ingredients in a bowl with a spatula until blended.
3. Stir in chocolate chips.
4. Drop by tablespoon onto a parchment-lined cookie sheet. (For easier cookie removal lightly grease the parchment, optional.)
5. Bake for 8-10 minutes.
6. Let sit for 2 minutes on the cookie sheet, then remove to a cooling rack

Variations to add to the batter-

• 1 teaspoon instant coffee
• 1/2 teaspoon cinnamon, 1/4 teaspoon of cayenne pepper 
• 1/2 teaspoon of mint extract, and.or 1/2 cups of Andes Mint chocolates chopped up.
• Substitute caramel pieces for the chocolate chips. 
• Sprinkle flaked salt on each cookie before baking

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