Easy Chocolate Cookies From Cake Mix Recipe Bliss
Chocolate cookies from cake mix: This easy baking recipe delivers rich, fudgy cookies, perfect for quick treats or simple desserts. Enjoy the delightful simplicity!
Equipment
- Mixing bowl
- Electric mixer (optional, but recommended)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie Scoop or Tablespoon
- Wire Cooling Rack
Ingredients
- 1 box (15-18 oz) chocolate cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Step 1: Prepare the Oven and Baking Sheet: Preheat the oven to 350F (175C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This ensures easy removal and cleanup.
- Step 2: Combine Wet Ingredients: In a mixing bowl, combine the melted butter and eggs. Whisk until the mixture is smooth and well combined. If using, add the vanilla extract at this stage to enhance the flavor.
- Step 3: Incorporate the Cake Mix: Gradually add the chocolate cake mix to the wet ingredients. Stir until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be thick.
- Step 4: Add Chocolate Chips (Optional): Gently fold in the chocolate chips or chunks, if using, distributing them evenly throughout the dough.
- Step 5: Form the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Step 6: Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to set as they cool.
- Step 7: Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy! Tips: For chewier cookies, slightly underbake them. Substitute vegetable oil for melted butter if preferred. Add a pinch of sea salt to the dough for a salty-sweet contrast.
Notes
Variations
Chocolate cookies from cake mix offer numerous opportunities for customization:
- Ingredient Swaps: Vegetable oil may replace melted butter for a slightly different texture. Brown sugar can substitute granulated sugar for a richer molasses flavor.
- Regional Twists: Incorporating Mexican chocolate (with cinnamon and chili) adds warmth. A dash of coffee extract enhances the chocolate flavor, reminiscent of mocha desserts.
- Dietary Adjustments: Gluten-free cake mix makes the recipe suitable for those with gluten sensitivities. Egg replacers or flax eggs offer vegan alternatives. Reducing the amount of butter and sugar caters to health-conscious individuals.
Serving Suggestions
Chocolate cookies from cake mix excel as a versatile treat. They are suitable as an afternoon snack, a simple dessert after a meal, or a sweet addition to a party spread. Serving them warm with a scoop of vanilla ice cream elevates the experience. The cookies pair well with a cold glass of milk, hot coffee, or a cup of herbal tea.
Storage Tips
To maintain freshness, chocolate cookies from cake mix should be stored in an airtight container at room temperature. Properly stored cookies will remain palatable for up to 3-4 days. For longer storage, the cookies can be frozen for up to 2 months. Prior to freezing, ensure the cookies have completely cooled. Thaw at room temperature before serving.
Frequently Asked Questions
- Question 1: Can I use any flavor of cake mix? While chocolate cake mix is standard, other flavors like red velvet or German chocolate can be used for unique variations.
- Question 2: Why are my cookies flat? Flat cookies can be caused by too much butter, overmixing, or not chilling the dough before baking. Ensure accurate measurements and avoid overmixing.
- Question 3: Can I freeze the cookie dough? Yes, the cookie dough can be frozen. Scoop the dough into individual portions, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few minutes to the baking time.