Baking cookies with a cake mix feels like cheating. Four ingredients? And I get cookies? Shouldn’t I have to measure something? Or use a mixer?
I usually spend a lot of time baking or cooking since I really enjoy the process but, sometimes, I just want the darn cookie. When we need cookies fast–or with a minimal amount of mess–I break out the cake mix recipes. They usually have just a handful of ingredients and often use vegetable oil instead of butter so you don’t even have to spend time waiting for butter to soften on the counter.
These are a great example of a perfect quick cookie. Four ingredients in one bowl and you end up with luscious, moist, chocolaty cookies.
Giant Chocolate Chunk Cookies
1 chocolate cake mix. I used a King Arthur Flour Gluten Free Cake mix which is a 22 oz mix.
2 eggs plus 1 egg yolk (if you are using a standard cake mix that weights 15-16 oz, use two whole eggs and skip the extra yolk)
3/4 cup of vegetable oil (1/2 cup if you are using a standard mix)
1 cup of chocolate chunks
Mix the ingredients together in a bowl. The batter will be very thick! I used a #12 disher (a standard size ice cream scoop) which yielded 12 very large cookies. You can fit 6 on one standard cookie sheet.
Bake at 350 for 18 minutes. Let cool on the sheet for 2-3 minutes, then move to a wire rack. If you are doing two sets of cookies on a single sheet, allow the sheet to cool completely before putting the remaining cookies on it to bake.