Betty Crocker Double Chocolate Chip Cookies
photo by CoffeeMom
- Ready In:
- 17mins
- Ingredients:
- 6
- Yields:
-
60 cookies
ingredients
directions
- 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.
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Reviews
-
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!
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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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RECIPE SUBMITTED BY
gingerkitten D
United States