The cookies our eldest baked many times for her Egg Substitute science project. The cookies we whip up quite often for a treat. The cookies with ingredients that are easy to keep on hand in the Cook Box.
The main ingredient is a cake mix. You know these are a favorite because I’ve been using this Southern Living recipe since 1995. Attributed to Marie Davis of North Carolina, she says, “it’s a great way to have three to four dozen cookies in half an hour.”
(the flecks you see in the cookie above are the flax seed egg substitute)
Double-Chocolate Cookies
- 1 (18.25-ounce) package devil’s food cake mix with pudding
- 1/2 cup vegetable oil
- 2 large eggs (we use egg substitute. Flax seed was the best for this according to science project taste tests)
- 1 cup (6 ounces) semisweet chocolate morsels
Combine first 3 ingredients, and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake at 350 degrees for 10 minutes. Cool cookies on cookie sheets 5 minutes; remove to wire racks to cool completely.
Yield: 3 dozen
I searched the Southern Living site. While I couldn’t find this exact recipe, I did find Cake Mix Cookies.
And hit the jack pot with Our 60 Best Loved Cookies. Oh I know what we’ll be doing for Cooking Fun next! Thank you Southern Living!
Oh, those look so good. We are going to have to try this.
Yum!
Whippin’ these up tonight. 😉
Let me know how you like them ladies. Anything with ‘double’ and ‘chocolate’ in their name…
The Duncan Hines Cake mix I bought now is 15.25 oz. Not 18.25oz. how do you change the ingredients?? It changes all recipes made with can mixes. That stinks!!!
Good observation! I haven’t made these in a while and would likely make them with a gluten free mix. So I will have to try it and see.
I meant, it changes all recipes made with cake mixes!