Description
Delicious and easy-to-make Chocolate Cake Mix Cookies featuring rich chocolate cake mix combined with white chocolate chips for a soft, chewy texture and sweet, creamy flavor. Perfect for quick baking that yields 24 delightful cookies with minimal prep time.
Ingredients
Scale
Cookie Dough
- 15.25 ounces chocolate cake mix (432 grams, 1 standard box)
- â…“ cup vegetable oil (66 grams)
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Add-ins
- 2 cups white chocolate chips (340 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large bowl, combine the chocolate cake mix, vegetable oil, eggs, and vanilla extract. Stir the mixture thoroughly until smooth and completely blended.
- Add White Chocolate Chips: Gently fold the white chocolate chips into the cookie batter, ensuring they are evenly distributed without overmixing.
- Form Dough Balls: Shape the cookie dough into 2-inch diameter balls. Place 6 balls on each prepared baking sheet, spacing them approximately 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the tops are just starting to dry out and the edges become crispy for a perfect chewy-crisp texture.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Repeat: Repeat the baking process with any remaining cookie dough, and enjoy your freshly baked cookies!
Notes
- Make sure not to overbake to keep cookies soft inside and crispy on the edges.
- You can substitute white chocolate chips with regular chocolate chips or nuts if preferred.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For an extra burst of flavor, add a pinch of sea salt on top of each dough ball before baking.
