If you’re craving all things chocolate or looking to make a sweet treat for a party, these double chocolate cake mix cookies are a must-try! With just FOUR ingredients and TEN minutes of cook time, it doesn’t get any simpler than this!
We’ve gotten RAVE reviews on our Hot Cocoa Chocolate cookies, but they require a little more time and ingredients. The hot cocoa mix makes them oh so chocolatey, but we wanted something QUICKER and just as chocolatey and what’s chocolatier than a super moist cake mix?
Ingredients to Make Double Chocolate Cake Mix Cookies
We were not kidding when I said you only need 4 ingredients! They are:
- A box of chocolate fudge cake mix. We prefer to use Betty Crocker but Duncan Hines is good too.
- Large Eggs
- Vegetable Oil- although you can also use sunflower or olive oil (there may be a slight difference in texture using these)
How to Make Double Chocolate Cookies
- Because these cookies come together so quickly, you will need to preheat the oven to 350°F and line a baking sheet with parchment paper first.
- Then grab a large bowl and combine the cake mix, oil, and eggs. Stir (or whisk) until all the ingredients are combined.
- Then add the chocolate chips and any other additions of your choice. We LOVE nuts in our cookies!
- Stir until the mixture resembles cookie dough.
- Scoop the batter into even sizes. We find using a cookie scoop helps with that. This helps the cookies bake evenly.
- Place each cookie about 2″ apart.
- Then bake for 7-10 minutes. Let them cool on the baking sheet before transferring them to a wire rack.
Keep Your Cookies Fresh
If you just so happen to have leftovers, follow these steps to keep them fresh for later:
- Make sure the cookies are cooled (at least to room temperature) before storing.
- Store them in an airtight container (glass or Tupperware).
- Use parchment paper to keep cookies separate if storing them in layers.
If you’re looking to try a few variations, here are a few ideas.
The recipe calls for semisweet chocolate chips, however, you can also add raisins, cranberries, or chopped walnuts.
You can also add color variation by using peanut butter chips or white chocolate chips. This will also add some extra flavors.
Are there other cake mixes I can use?
Absolutely! You can use whatever your pallet desires. Have a go at making some using white cake mix, devil’s food cake mix, or even strawberry cake mix.
Can I substitute butter for the oil?
You sure can. This is especially a great switch if you like buttery cookies. This recipe calls for a half-cup of vegetable oil, so you’ll need 1 stick of butter.
How do I prevent flat cookies?
Although cookie dough doesn’t typically require chilling, doing so can help prevent spreading. Once you’ve put your dough on the baking sheet, pop it in the fridge for 30 minutes to an hour. Then bake. Another quick fix is to use silicone baking mats. This will help the cookies grip and rise.
How do you make the cookies chewy?
One of the most common ways to make chew cookies is to use brown sugar since it contains more moisture. This can be substituted on a 1-to-1 basis. Another chewy additive is molasses. All you need is a tablespoon in a recipe this size. You can also omit the white of each egg. Simply replace it by adding an extra yolk or two.
Did you make this recipe? Let us know how it turned out in the comments below!Print
These SUPER moist, gooey, double chocolate cookies use just FOUR ingredients and couldn’t be simpler to make!
● 1 Box Chocolate Fudge Cake Mix
● 2 Large Eggs
● 1⁄2 Cup Vegetable oil
● 1⁄2 Cup Semi Sweet Chocolate chips
● 1⁄2 Cup Chopped Walnuts (optional)
1. Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
2. Add the cake mix, eggs, and oil into a large bowl. Whisk until all ingredients are combined.
3. Add the chocolate chips and walnuts. Mix with a large spoon.
4. Scoop the dough using a cookie scoop, and place onto the parchment lined baking sheet, 2 inches apart.
5. Bake for 7-10 minutes.
6. Remove from the oven and transfer cookies to a cooling rack to cool.