Time 1h5m Yield 12 cookies Number Of Ingredients 10 Steps:
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!
Time 1h5m Number Of Ingredients 4 Steps:
In a medium bowl, stir together the cake mix, eggs and vegetable oil then stir in 3/4 cup of the mini chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for 45 minutes. Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpat baking mats. Remove the dough from the fridge and using two spoons or a small ice cream scoop, portion out about 2 tablespoons of the dough into mounds on the baking sheet, spacing the mounds at least 2 inches apart. Add the remaining 1/4 cup of the mini chocolate chips to the tops of the mounds. Bake the cookies for 12 to 15 minutes until they are pale golden. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes until set. Transfer the cookies to a rack to cool completely.
Time 30m Yield 12 servings Number Of Ingredients 4 Steps:
Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet. Bake at 350°F (180°C) for 10-12 minutes. Enjoy!
Time 25m Yield 16 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Mix yellow cake mix, chocolate chips, oil, eggs, and brown sugar together in a bowl. Pour into an ungreased 9x13-inch baking pan. Bake in the preheated oven until golden brown, 20 to 25 minutes.
Yield 28 servings Number Of Ingredients 4 Steps:
Grease a cookie sheet or line oven rack with foil. Heat oven to 350°F. Remove whipped cream from the fridge to soften. Using a fork, mix together the whipped cream and egg, then add cake mix. The mix should be very thick. Don’t over-mix it so it stays fluffy. Use a spoon to scoop the mix into dollar coin-sized balls. Drop the balls into the powdered sugar to fully coat. Place the cookies on the baking sheet and cook for 17-20 minutes. They will look gooey at first, but let them cool for 10-15 minutes to settle. Enjoy!
Time 30m Yield 12 cookies Number Of Ingredients 5 Steps:
Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet. Bake at 350°F (180°C) for 10-12 minutes. Garnish with sprinkles. Enjoy!
Time 25m Yield 42 Number Of Ingredients 7 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.
Time 13m Yield 24-36 cookies, 24-36 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees. Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set). Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread…a melon baller works great for this step). Bake for 8-10 minutes (depends on which cake mix you use & the oven – I start looking at them through the glass around 6.5 minutes – they will get a dull/cracked appearance on top when done). Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies should be soft & chewy.
Time 1h25m Yield 12-16 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine cake and pudding mixes, eggs, sour cream, oil and water. Beat until well blended and creamy. Stir in chocolate and nuts. Spread into a greased and floured 10-in. tube pan. , Bake at 350° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool. Serve with ice cream if desired.
Time 25m Yield 4 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 375°. In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix; beat on low speed until blended. Stir in chocolate and peanut butter chips. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until set. Cool 3 minutes before removing to wire racks. Store in an airtight container.
Time 25m Yield 2 dozen. Number Of Ingredients 5 Steps:
In a 1-qt. glass container, layer half of the cake mix, peanut butter chips and remaining cake mix. Cover and store in a cool, dry place up to 6 months. Yield: 1 batch (about 4 cups)., To prepare cookies: Preheat oven to 350°. Combine cookie mix, oil and eggs. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until tops are cracked, 14-16 minutes. Remove to wire racks to cool.
Time 1h50m Yield 30 Number Of Ingredients 5 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms. Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.
More about “chocolate chip cake mix cookies recipe by tasty”
Yield 60 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well. Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes. Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.
