Are you a fan of using a cake mix to bake cookies? I used to think that a cake mix should only be used for baking cakes because it seemed weird to use it for anything else. However, since I continuously try to expand my horizons I tried it in the Chocolate Gooey Cookies. I love how they came out puffy and taste like mini moist cakes. That recipe was my inspiration for creating these cake mix dark chocolate chip cookies.
These cookies are a moist and cakey vanilla based cookie loaded with lots of dark chocolate chips.
Cake Mix Dark Chocolate Chip Cookies Recipe
(Makes 24 cookies)
Note: Requires 2 hours time to chill the cookie dough.
- 3 ounces cream cheese, room temperature
- 1 stick butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (16.5 ounce) box classic yellow cake mix
- 1 and 1/2 cups dark chocolate morsels
- In a large bowl, mix the cream cheese and butter.
- Beat in the egg and vanilla extract.
- Beat in the cake mix.
- Add the chocolate chips and stir until combined.
- Chill the dough for 2 hours (in order to firm up the dough so you can roll it into balls).
- Preheat the oven to 350 degrees F.
- Roll the chilled dough into about 1 and 1/2 tablespoon sized balls.
- Bake them for about 16 to 17 minutes or until the edges turn a light brown.
- Let them rest for 1 minute and then remove them to a cooking rack.
Store them in an air tight container at room temperature or freeze them in a freezer friendly bag.
Sometimes I feel like a scientist when I’m baking cookies. When I make Nestle Toll House I’m always adjusting the amounts of flour, butter, or other ingredients in order to get the cookie perfect. However, that’s not the case when I use a cake mix for baking cookies because I’ve removed all those finicky ingredients from the equation.
You do have to chill the cookie dough for at least two hours. The dough looks and feels similar to cake batter (shocker, I know) so it will need that time to stiffen up a bit. Even after it has been properly chilled it will still be sticky, but you will be able to handle it.
I use a cookie scoop (1 and 1/2 tablespoons) and form it into a ball. Then I slightly flatten it with my fingers.
Presto chango! You’ve got a delicious puffy cookie. 😉
These scrumptious cookies are so soft and cakey (if it wasn’t obvious). I happen to enjoy cakey cookies. I know some people don’t consider it a “cookie,” per say. I’m not one of those people. Tomayto, tomahto. 😉
I’m loving these dark chocolate morsels! For reasons I don’t really understand they’re bigger than the standard sized chocolate chips. (But I’m not complaining, they are fantastic!) Plus, they have a deeper, more intense chocolate flavor which makes these cookies richer than the standard variety chocolate chips. You can use chopped dark chocolate if you want to or if you have trouble finding your dark chocolate in chip form. Obviously if you don’t care for dark chocolate regular chocolate chips will work! If you want to experiment there are probably dozens of kinds of chocolate chips you could try. Since I used dark chocolate, does that make these cookies healthy? 😉
No chocolate chip cookie is complete without a glass of cold milk.
How did it get to be 2 days before Christmas? I’m off to visit family for the better part of this week. I wish you all a beautiful holiday season!
Adapted from: Paula Deen
Can you tell that I like chocolate chip cookies? 😉