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–+ servings

Chocolate Cake Mix Cookies

The easiest cookies you’ll ever make. These chocolate cake cookies are rich, and fudgy and come together with just four ingredients.
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Prep Time 25 minutes
Cook Time 10 minutes
Servings 17

Ingredients
  

  • 1/3 cup butter, melted
  • 2 eggs
  • 1 box (15 oz) of chocolate cake mix
  • 1/2 cup chopped chocolate

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, combine the chocolate cake mix, melted butter, and eggs. Mix
    well with a hand whisk until all ingredients are thoroughly combined.
  • Add the chopped chocolate and mix until evenly distributed in the dough.
  • Add the chopped chocolate and mix until evenly distributed in the dough.
  • Using a #20 scoop, take portions of the dough. The dough will be somewhat
    soft.
  • Place the dough portions on a baking sheet lined with parchment paper,
    leaving enough space between each cookie as they will spread during baking.
  • Bake in the preheated oven for 8 to 10 minutes.
  • When removing the cookies from the oven, if they have lost their round shape,
    gently reshape them with a spoon.
  • Let the cookies cool on the baking sheet for a few minutes before transferring
    them to a wire rack to cool completely.

Notes

  • Butter Temperature: Ensure the butter is completely melted and slightly cooled before adding it to the mixture. This helps it incorporate better and prevents the eggs from cooking prematurely.
  • Room Temperature Eggs: Use room temperature eggs for better integration with the mix. If the eggs are cold, they can harden the melted butter.
  • Dough Consistency: The dough will be a bit soft, but don't worry. If you find it too sticky to handle, you can refrigerate it for 15-20 minutes before forming the balls.
  • Uniform Cookie Size: Using a #20 scoop not only makes it easier to form the cookies but also ensures they are all the same size and bake evenly.
  • Spacing on the Baking Sheet: Leave enough space between the cookies on the baking sheet. These cookies tend to spread, so make sure they don't touch while baking.
  • Parchment Paper or Silpat: Line the baking sheet with parchment paper or a silicone mat (Silpat) to prevent the cookies from sticking and make cleanup easier.
  • Baking: Watch the cookies closely during the last few minutes of baking. They should be slightly firm around the edges but still soft in the center. They will continue to cook a bit as they cool on the baking sheet.
  • Round Shape: If the cookies lose their round shape in the oven, use a spoon to gently push the edges and reshape them right after taking them out of the oven.
  • Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to move.
  • Variations: Experiment with different types of chocolate, such as milk chocolate, white chocolate, or even caramel chunks to vary the flavor. Add a pinch of coarse sea salt on top of the cookies before baking for a delicious contrast with the sweetness of the chocolate. 
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