There is nothing wrong with taking short-cuts when baking. These chewy, moist, and delicious cookies start with a cake mix and are loaded with both white and dark chocolate chips. They are incredibly easy to make. Feel free to adapt with your own additions to the basic recipe.
INGREDIENTS:
1 (18.25 ounces) devil's food chocolate box cake mix, dry
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 cup white chocolate chips
1/4 cup semisweet chocolate chips
PREPARATION:
Using a large dinner fork, combine cake mix with vegetable oil and eggs. Mixture will be thick. Fold in white and semisweet chocolate chips.
Chill dough for 30 minutes.
Preheat oven to 350 F. Line cookie sheets with parchment paper or Silpats.
Scoop dough by the teaspoonful and use your hands to roll and compress into small balls. Place on prepared baking sheet about 2 inches apart. Bake about 10 minutes. Do not over-bake.
Cool on racks. Store leftovers in a covered container.
Yield: about 5 dozen cookies
Note: These are best made small as bite-sized cookies.
From Peggy Trowbridge Filippone,
