To make about 18 cookies, you’ll need: 1/2 cup (1 stick) unsalted butter, melted and cooled slightly 1 large egg 1 (18 to 19-ounce) box brownie mix
Bonus ingredients: 1/3 cup dark or semi-sweet chocolate chips, optional Flaky salt, for finishing, optional
Preheat the oven to 350°F with oven racks in the top third and bottom third of the oven.
Line two large baking sheets with parchment paper. Add the melted butter to a medium mixing bowl. It should be slightly warm, not hot.
Add the egg and stir to combine. Add the brownie mix and stir until no noticeable pockets of the dry mix remain.
Use a medium cookie scoop or heaping tablespoon to spoon batter into 1 1/2 tablespoon mounds at least 2 inches apart. Six cookies fit on a half-sheet pan.
Bake the cookies for 11–12 minutes, switching pans midway, until the centers are glossy but not wet. After cooling for a few minutes, move biscuits to a cooling rack with a thin metal spatula.
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