Cake Batter Chocolate Chip Cookies

This week I'm supposed to be taking things easy. I recently saw this recipe on one of my favorite food blogs, Six Sisters' Stuff, and was happy to see how few ingredients I'd have to manage in order to have an excellent cookie as a result.

Ryan inhaled these things. I love how gooey and moist they are in the center. I'm a big fan of under-cooking cookies a wee bit. So for this recipe we only had them in the oven for about 8 minutes, versus the prescribed 10 minutes. After making these, I don't know how easy it will be to go back to the giant list of ingredients for such a simple chocolate cookie anymore. They're so divine, we just love them.

Can you imagine making these with strawberry cake mix and white chocolate chips? Good heavens.

Enjoy these little suckers. They deserve it. And so do you, I say!


---

Cake Batter Chocolate Chip Cookies
recipe by Stephanie


1 (18.25 oz.) box cake mix (I used yellow - Super Moist Betty Crocker)
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips


Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets. Bake for 10 minutes in the preheated oven.  Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Share this post