Double Chocolate Chip Cake Mix Cookies

So, you’re craving something warm, gooey, and chocolatey but the thought of pulling out every single bowl and measuring spoon for a ‘from-scratch’ adventure just makes you want to crawl under a blanket with a bag of chips, huh? Same, friend, same. Good news: I’ve got a recipe that’s about to blow your mind with how easy and ridiculously delicious it is. Get ready for Double Chocolate Chip Cake Mix Cookies!

Why This Recipe is Awesome

Okay, let’s be real. In the grand scheme of life, who needs more stress? Not you, not me. This recipe is your culinary therapist – it’s low-effort, high-reward. We’re talking minimal ingredients, minimal fuss, and maximum “oh-my-gosh-did-you-make-these?!” reactions. It’s so foolproof, even I couldn’t mess it up, and that’s saying something. Plus, it starts with a cake mix, which is basically cheating, but the best kind of cheating. Think of it as a dessert hack for busy, brilliant people (that’s us!).

Ingredients You’ll Need

Gather ’round, my lazy-baker-but-still-fabulous friends! Here’s what you’ll need to whip up some serious cookie magic. No obscure ingredients, just the good stuff.

• **One box (around 15.25 oz/432g) chocolate cake mix:** This is our hero, our MVP. Any brand will do; we’re not snobs here. Just make sure it’s chocolate!
• **2 large eggs:** Room temperature is always best for baking, but if you’re like me and forget, cold is fine. It’s not rocket science.
• **1/2 cup (1 stick) unsalted butter, melted:** Melty, glorious butter. If you only have salted, just skip any extra salt later.
• **1 cup chocolate chips:** Because if it’s double chocolate, we need MORE chocolate, right? Semi-sweet, milk, dark – pick your poison!
• **Optional: A sprinkle of flaky sea salt:** Just a tiny pinch on top can really make those chocolate flavors sing. Don’t skip this if you’re feeling fancy.

Step-by-Step Instructions

Alright, apron on (or not, we’re informal here), let’s get baking!

1. **Preheat your oven** to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Trust me, this makes cleanup a breeze and stops your precious cookies from sticking.
2. In a large bowl, combine the entire box of chocolate cake mix, the two eggs, and the melted butter. Give it a good stir with a spoon or a sturdy spatula until it forms a thick, uniform dough. It will be thick, don’t panic!
3. Once your dough is looking good, fold in the chocolate chips. Make sure they’re evenly distributed throughout the dough so every bite is a chocolatey dream.
4. Scoop out rounded tablespoons of dough. You can use a cookie scoop if you have one, or just two spoons. Place them about 2 inches apart on your prepared baking sheet.
5. Bake for 9-11 minutes. You want the edges to be set and slightly firm, but the centers should still look a little soft. **This is key for that perfect chewy texture!**
6. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (if you can wait that long, you’re a stronger person than me). If you’re using flaky sea salt, sprinkle it on while they’re still warm.

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid common cookie catastrophes with a little heads-up!

• **Overmixing the dough:** Once the ingredients are combined, stop. Overmixing can lead to tough cookies, and we want tender, chewy goodness, not hockey pucks.
• **Thinking you don’t need to preheat the oven:** Rookie mistake! An oven that hasn’t reached temperature won’t bake your cookies evenly, leading to sad, flat results. Patience, my friend.
• **Overbaking:** This is the #1 cookie killer. Seriously, the moment the edges look set and the center still a *little* soft, pull ’em out! They’ll continue to set as they cool on the hot baking sheet.
• **Skipping the parchment paper/silicone mat:** Unless you enjoy chiseling cookies off a pan and a messy cleanup, don’t do it. Parchment is your bestie.

Alternatives & Substitutions

Feeling adventurous? Or just working with what you’ve got? Here are some ideas to mix things up:

• **Different Cake Mixes:** While this is a double chocolate recipe, you could totally use a yellow, vanilla, or even red velvet cake mix for different flavor profiles. Imagine red velvet cookies with white chocolate chips… *chef’s kiss*.
• **Vary the Chocolate Chips:** Use white chocolate chips, peanut butter chips, or even chopped nuts (pecans or walnuts are great!) instead of or in addition to the semi-sweet ones.
• **Add Extracts:** A teaspoon of vanilla extract is always a good idea. Or, for a minty twist, try peppermint extract with a chocolate fudge cake mix. **Pro tip:** Orange zest can be divine with chocolate!
• **Make Them Bigger:** Want giant cookies? Scoop larger balls of dough and just increase the baking time by a minute or two. Keep an eye on them!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I use oil instead of butter?** Well, technically yes, but why hurt your soul like that? Butter adds so much flavor and a better texture. If you must, use a neutral oil like vegetable or canola.
• **My dough is too sticky, what gives?** It can be a bit sticky, especially if your butter was super hot. Try chilling it for 15-20 minutes in the fridge. That often helps make it more manageable.
• **Can I make these ahead of time?** Absolutely! You can scoop the dough balls onto a baking sheet, then freeze them until solid. Transfer to a freezer bag and bake from frozen, adding a few extra minutes to the bake time.
• **Do I really need to let them cool on the baking sheet?** Yes! They’re still fragile when they come out of the oven, and those few minutes allow them to firm up without falling apart when you move them. Patience is a virtue, especially for cookies.
• **What’s the best way to store them?** In an airtight container at room temperature for up to 3-4 days. They rarely last that long, FYI.

Final Thoughts

There you have it, you magnificent baking wizard! Your new go-to recipe for when you need something utterly delicious but without the fuss. These Double Chocolate Chip Cake Mix Cookies are the perfect blend of chewy, gooey, and chocolatey goodness, and best of all, they practically make themselves. Now go impress someone – or, let’s be honest, just yourself – with your new culinary superpowers. You’ve earned it!