Browniedoodles

Browniedoodles 1 box chewy fudge brownie mix, 18.3 oz 1 large egg 2 Tbsp water 1/3 c vegetable oil 1 tsp cream of tartar 1/8 c cane or turbinado sugar (latter is larger crystal) for topping the cookie Preheat oven to 375 degrees. Do not follow the instructions on the brownie mix box. Replace with all the ingredients (except the turbinado sugar) and measurements instead. You only really need to mix the batter with a spoon. It quickly comes together into a soft dough. Drop by teaspoonfuls onto a parchment paper lined cookie tray (if possible) or if not, a greased cookie tray. Flatten with the bottom of a glass. Instead of rolling the dough around in a bowl of sugar, I just covered each cookie generously with the large-crystal turbinado sugar. The large crystal make it more crunchy and a nice contrast to the cookie that results. Cook for about 8 -10 minutes. I have a convection oven and they are done exactly at 8 minutes. These must cool for a bit before trying to remove them from the tray to cool further on a rack. The puffiness will settle down but the cream of tartar makes these a wonderful texture. Enjoy.