Wednesday, December 24, 2008

Fabulous Double Chocolate Chip Cookies

***Well, how was your Christmas??? I hope that you had a wonderful, wonderful day and got to spend it with your loved ones. I made some absolutely SINFUL cinnamon rolls on Christmas morning. Don't worry...I'll be posting about those within the next few days. I'm starting a new Christmas tradition this year...I plan to make these cinnamon rolls every year now....they were THAT good!

I'm sharing one of my secrets with you today...these cookies are quite possibly one of the best, and EASIEST cookies that there is. I can't tell you how many times I've made these cookies over the past couple of years. The secret is a box of cake mix...other than that, you're only 4 ingredients away from a delicious batch of homemade cookies.

You might remember THIS post where I originally shared this recipe with you a little over a year ago. All I did was add some cocoa powder to the cookie batter and the result was chocolately goodness! You'll notice that I also used a different kind of cake mix. Honestly, this particular brand/kind was on sale at the grocery store, so that's how I ended up with this kind in my cart. I'm not sure if it makes a HUGE difference, so feel free to use your favorite brand. I always use either the "Butter Recipe Golden" or "Classic Yellow Cake" mixes. I will say that these cookies puffed up beautifully...I've made them again already!

1 Box Pillsbury Moist Supreme "Classic Yellow" Cake Mix
1/3 c. vegetable oil
2 eggs
4 heaping tbsp. cocoa powder
1 cup or more chocolate chips

Empty cake mix into bowl of stand mixer. Add eggs and oil. Mix until well blended, using paddle attachment. Add cocoa powder and continue to mix until cocoa is completely incorporated into cookie batter. You may need to add a tiny bit more oil if mixture seems too dry.

Use an ice cream scoop to scoop batter onto a greased cookie sheet. Using an ice cream scoop will ensure that all cookies are the same shape/size. Bake for approximately 12-13 minutes at 365 degrees. Keep an eye on the cookies and remove them from the oven a little bit before you usually would...this will make them nice and chewy. If you let them get too brown, they will not be as soft.

Cool cookies on the pan for 10 minutes, then cool on a wire rack another 10 - 15 minutes.


What's Cookin Chicago said...

I've made similar cookies but haven't tried adding cocoa. I'll have to remember that next time! Hope your Christmas was warm and a great day spent with loved ones!

Jamy said...

Hey! I randomly looked at your blog from daring baker's blog roll. I was surprised to see that we had the same blog layout! I just Daring Bakers and can't wait for my first challenge! I'm excited to try some of your recipes. The hazelnut brownies look AMAZING and I'm excited to make the cheesecake pops. My new blog is if you ever want to check it out. Although, I'm embarassed about my lousy photography next to all you pro's! Happy baking! (And your Thanksgiving looked so beautifully laid out!)