Chocolate chunk cookies
Whether you’re baking for a cookie swap, a party, or to keep these goodies on hand at home, this recipe is for you. These chewy, fudge-like cookies will melt in your mouth. A rich combo of a boxed devil's food cake mix and chocolate chips gives these irresistible treats their moist and tender texture and ensures each bite delivers rich chocolatey flavor. The mineral water helps the batter to rise while cooking creating cake-like cookies with a fluffy texture. We used semi-sweet chocolate but dark or white chocolate as alternative would be equally decadent. Store any leftovers in an airtight container for 3 to 5 days.
Unprepared packaged devil's food cake
1 large egg(s)
Semisweet chocolate chips
½ cup(s), chunks
- Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
- Combine cake mix, margarine, water, egg whites and egg in a large mixing bowl. Beat on low speed until blended and smooth; fold in chocolate chunks.
- Drop batter by heaping tablespoons, 2 inches apart, onto prepared baking sheet. Bake until puffed up and dry to the touch, about 10 to 12 minutes. Transfer to wire racks to cool completely. Yields 1 cookie per serving.