Betty Crocker Double Chocolate Chip Cookies

"These cookies are so delicious and extremely easy! I found the recipe on a box of devil's food cake mix and I have loved it ever since. Nuts are completely optional, I usually make them without, but macadamia nuts are really nice when you add them."
photo by CoffeeMom photo by CoffeeMom
photo by CoffeeMom
photo by Michelle_My_Belle photo by Michelle_My_Belle
photo by Michelle_My_Belle photo by Michelle_My_Belle
photo by CoffeeMom photo by CoffeeMom
Ready In:
60 cookies


  • 1 (18 1/2 ounce) box betty crocker supermoist devil's food cake mix
  • 12 cup butter or 1/2 cup margarine, softened
  • 1 teaspoon vanilla
  • 2 large eggs
  • 12 cup chopped nuts (optional)
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350°.
  • Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
  • Stir in remaining cake mix, the nuts (if used), and chocolate chips.
  • Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
  • Bake 10-12 minutes or until edges are set (the centers will be soft).
  • Cool 1 minute, remove from cookie sheet to wire rack.

Questions & Replies

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  1. Loved these, however I did make a slight change. I don’t like chocolate chips so I substituted M&M’s. They turned out great.
  2. When I found the recipe on a cake mix box years ago, I thought they sounded good. I didn't realize that I didn't have chocolate chips in my freezer but I did have Andes Mint Chips. Loved them!. Bought them to work and they disappeared fast and I had to bring back the recipe.
  3. This is a very easy recipe and very tasty. More like brownies but still very nice. We found that they tasted better 2 or 3 days after baking...they didn't last much longer than that! Not too sure why I have only given this 4 stars - I guess it is because they weren't too cookie-ish. So simple though. I will be making these again!
  4. very interesting. Not quite a cookie consistancy, not quite a cakey one either. More like a brownie-cookie. Chewy and soft, a bit too sweet for our taste, but overall an easy way to whip up some moist cookies. We did a few with peanut butter chips, and that was the winning combo. Thanks!
  5. These are wonderful! I just made them for the second time and they got rave reviews from all who tried them. The first time I used a Duncan Hines chocolate mix and this time I used Betty Crocker Super Moist Devil's Food. Both worked well. I used a scoop that is just shy of two (2) tablespoons and got 30 cookies each time. The cooking time was 12 minutes. I'm thinking about trying the same technique using lemon cake and white chocolate chips. Thanks so much for this great recipe that I'll use forever!



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