Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, crack in the 2 large eggs. Add the 1/2 cup of vegetable oil, 1/4 cup of water, and 1 teaspoon of vanilla extract. Whisk these ingredients together until they are well combined and slightly emulsified.2 large eggs, 1/2 cup vegetable oil, 1/4 cup water, 1 teaspoon vanilla extract
- Gradually add the entire box (18.3 ounces) of devil's food cake mix to the wet ingredients. Using a sturdy spoon or spatula, begin to mix the ingredients. Continue mixing until a thick, sticky dough forms. Be patient; it may seem dry at first but will come together. Avoid overmixing.1 box devil's food cake mix
- Gently fold in the 1/2 cup of chocolate chips. If you're using chopped nuts or opting for extra chocolate chips, add them now and fold them into the dough until evenly distributed.1/2 cup chocolate chips, 1/4 cup chopped nuts, 1/2 cup extra chocolate chips
- Using a cookie scoop (about 1.5 to 2 tablespoons in size) or two spoons, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to firm up as they cool.
- Once baked, let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze for up to 3 months. Reheat from frozen by thawing at room temperature or warming gently in a toaster oven or microwave.
