A few weeks ago I made a new recipe for cookies that I came across. They had rave reviews, looked delicious and I just couldn’t pass them up. So I put A in the wrap and we started putting together all of the ingredients. I tasted the dough and became nervous, very nervous. I wasn’t a fan of the dough and anyone who knows anything knows that the dough is definitely how to judge a cookie, right?
In large bowl Cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy. Add in flour, cake mix, and baking soda to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips.


- 1 1/4 cup all-purpose flour
- 1 1/4 cup vanilla boxed cake mix
- 1/2 teaspoon baking soda
- 3/4 cup softened room temperature butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 room temperature egg
- 1 cup chocolate chips
- In large bowl Cream together the butter and sugars on medium speed.
- Mix in the egg and vanilla until creamy.
- Add in flour, cake mix, and baking soda to the wet ingredients and mix until just combined. Do not OVERMIX the dough.
- Fold in the chocolate chips.
- Cover and refrigerate dough for at least 1 hour (decreasing spreading).
- Preheat oven to 350 degrees.
- I line baking sheets with silicone baking mats, you could use parchment paper in place of it.
- Shape your cookie dough balls to be "taller" than they are wide. This is important so you don't have extremely thin crunchy cookies.
- Bake for 10-12 minutes until edges are slightly browned.
- The centers will still appear very soft, but the cookies will set as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes and transfer to a wire rack to cool completely.
Two bloggers in one week telling me a cake-based chocolate chip cookie is the way to go? Looks like I’m going to be giving this recipe a try!
At least with this recipe you kind of get both! 😉