Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, combine the entire box of yellow cake mix. Pour in the melted butter and add the two large eggs. For an extra burst of classic cookie flavor, stir in the vanilla extract.1 box yellow cake mix, 1/2 cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
- Using a sturdy spoon or a hand mixer on low speed, mix the ingredients until they are just combined. Be careful not to overmix at this stage; a few streaks of dry cake mix are perfectly fine at this point. Overmixing can lead to tougher cookies.
- Gently fold in the 1 cup of semi-sweet chocolate chips into the cookie dough. Distribute them evenly throughout the mixture so that every bite offers that satisfying chocolatey goodness. You can also add other mix-ins here if you like, such as nuts or white chocolate chips.1 cup semi-sweet chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading during baking. A cookie scoop is a helpful tool for uniform cookie size and shape, ensuring consistent baking.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers appear set but still slightly soft. The cookies will continue to cook slightly on the hot baking sheet after being removed from the oven, so watch them closely to avoid overbaking.
- Let the Chocolate Chip Cake Mix Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and prevents them from breaking.
Notes
Store cooled cookies in an airtight container at room temperature with a slice of bread to maintain softness. They will keep for 4-5 days. For longer storage, freeze baked cookies for up to 2-3 months.
