Decadent Chocolate Chip Cookiescake Mix Recipes

Steps:

• Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter in a large bowl using an electric mixer until smooth. Add brown sugar and white sugar; mix until well blended. Add egg and vanilla extract and beat until smooth.
• Toss 2 cups plus 2 tablespoon flour, baking soda, and salt together using a fork in a small bowl. Add to the butter mixture in batches, mixing well after each addition. Fold in 1 3/4 cups chocolate chips. Spread batter into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven until edges are golden, about 25 minutes. Spread remaining 3/4 cup chocolate chips on top. Return to the oven until chocolate chips are shiny, about 1 minute more. Remove from oven and spread melted chocolate over the top.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix, chocolate chips, eggs, and butter together in a bowl until just mixed; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well.
• Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes.
• Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips.
• Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.

Steps:

• Place lined metal tray into 190c oven for 10 min.
• Melt butter in microwave. Allow to cooland add egg - lightly whisk.
• Combine dry ingredients,and mix well.
• Stir in butter mixture and mix to form dough.
• Remove tray from oven, and quickly place tablespoon size blobs of dough on sheet.
• Bake for 12-15 minor until golden.
• Cool 5-10 minon tray before putting on cooling rack.

Steps:

• Preheat oven to 375°.
• In a large bowl stir all ingredients together until well blended.
• Drop in rounded teaspoons onto an ungreased cookie sheet.
• Bake for 10-12 minutes until center of cookie is golden brown.
• Cool on cookie sheet for 1 minute.
• Remove to rack to cool.

Steps:

• Preheat the oven to 350°F and place baking rack in middle of oven.
• In a large bowl combine flour, baking soda and salt; set aside.
• In a seperate bowl cream the margarine and butter flavored shortening.
• Add the sugars and beat until creamy.
• Add the eggs to incorporate.
• Add the corn syrup, water and vanilla extract, mix well.
• Gradually blend in the flour mixture to the creamed mixture and mix well.
• Stir in the chocolate chips; make sure they are evenly distributed.
• Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart and bake until the cookies are slightly underdone, between 10-12 minutes (maybe longer, depending on your oven's calibration).
• The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven.
• Drop by rounded teaspoonfuls onto cookie sheet.
• Allow to cool on cookie sheet for 1 minute before removing to cooling racks until they are completely cooled. Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
• Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread...a melon baller works great for this step).
• Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
• Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies should be soft & chewy.

Steps:

• Preheat oven to 375°F.
• Mix flour and baking soda together.
• Cream sugar and margarine.
• Once creamed add liquids.
• Add dry stuff and mix.
• Add chips, stir.
• Put 1 tsp of batter on cookie sheet (2- inches apart). They will spread!
• Bake for 5-10 minutes (until light brown).