Very few things in life happen to be both dead easy and crazy amazing, but these cookies truly are both. They only require a few ingredients and they mix up so fast that you can have hot cookies ready in fifteen minutes. And wow are they good! Soft, rich, homemade taste with basically zero work. I’ll take it!
I make these cookies anytime I need a last minute treat (i.e. anytime my kids forget to tell me they volunteered me to bring cookies somewhere!). They mix up easily by hand, which means I don’t even have to pull my mixer out. Seriously, this is the laziest baked good I’ve ever made, and people are always asking for the recipe.
Which is, basically, cake mix + baking cocoa + butter + eggs + chocolate chips. Easy. And addictive.
Of course, you don’t have to stop there. If you’re a fan of peanut butter and chocolate, go ahead and throw in some Reese’s Pieces. Yum.
Or if mint is more your style, grab some Andes Mint pieces and stir those suckers in.
Or, if your favorite thing to add to chocolate is more chocolate, just top them off with M&Ms.
However you make them, you’ll have delicious homemade chocolate cookies in no time.
Double Chocolate Cookies
- 1 box Devil's Food Cake Mix
- 1 stick Butter 1/2 cup
- 1/4 cup Baking Cocoa
- 2 eggs
- 1 and 1/2 cups Semi Sweet Chocolate Chips
- 1 cup Additional Chocolate Candy (M&M's, Reese's Pieces, Andes Pieces, etc.) optional
Want more project ideas? Sign up to get my favorite easy crafts and recipes straight to your inbox!
- Preheat oven to 375 degrees.
- Melt butter.
- Stir cake mix, baking cocoa, butter, and eggs together until combined.
- Add chocolate chips and stir well.
- Scoop by rounded tablespoons onto lightly greased cookie sheet.
- Bake 7-8 minutes until edges are just set and tops have begin to crack.
- Cool a few minutes on cookie sheet before removing.
- If adding additional candies, decrease chocolate chips to 1 cup.
NOTE: Don’t overbake these cookies! At least 70% of the wonderfulness of these guys comes from them being soft and even a little gooey. Do not wait until they look cooked through to take them out of the oven – if the tops are starting to crack and the edges are setting up, just pull them out. The centers will still be soft. I usually scoop these a touch smaller than normal cookies and bake them for 7 minutes, but you may need to experiment a little with your oven to get them just right.
Another note: I’ve had success with a few different brands of cake mixes, but I think they turn out best with a Duncan Hines Devil’s Food cake mix.
Leave a Comment