Triple Chocolate Shortcut Cookies are the yummy proof that there is nothing wrong with taking short-cuts when baking. These chewy, moist, and delicious cookies start with a chocolate cake mix and are loaded with both white and dark chocolate chips — a triple chocolate coup! They are incredibly easy to make. The mix goes together in less than 5 minutes, and they bake in about 10 minutes. Feel free to adapt with your own additions to the basic recipe.
Triple Chocolate Shortcut Cookies Recipe
1 (18.25 ounces) devil’s food or dark chocolate box cake mix, dry
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 cup white chocolate chips
1/4 cup semisweet or dark chocolate chips
Using a large dinner fork, combine the dry cake mix with vegetable oil and eggs. The mixture will be very thick. Fold in white and semisweet chocolate chips. Refrigerate the dough for 1 hour or overnight.
Preheat oven to 350 F. Line cookie sheets with parchment paper or silicone baking liners.
For each cookie, use a 2-teaspoon-sized cookie scoop (#60 small scoop). Using your hands, roll and compress into small balls. They should be about the diameter of a quarter (about 1-1/2 inches). Place on prepared baking sheet 2 inches apart. Bake 10 to 12 minutes. Do not over-bake.
Cool on racks. Store leftovers in a covered container.
Yield: about 4 dozen (48) cookies
Note: These are best made small as 2-bite cookies.
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