18 large cookies
There is a bakery near me on Long Island that sells these amazing large double chocolate chip cookies and they feel like they weigh a pound each. Who wouldn’t love them? The problem is, like many bakery treats, they are very high in fat and calories. So I came up with this very easy recipe that’s made with a box of cake mix. I knew I had a great recipe to share with all of you, so here is my guilt-free version of those yummy cookies.
Enjoy these wonderful warm, gooey cookies and savor every bite!
Ingredients:
- 1 box Betty Crocker super moist chocolate or devils cake mix flavor
- 2 tbsp Hershey’s chocolate syrup
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 tbsp melted butter — cooled
- 1 4 oz jar baby applesauce
- 2 tsp unsweetened cocoa powder
- pinch of salt
- 1-2 tsp water — if needed, in case the batter is too stiff to mix. Remember cookie batter is supposed to be much thicker than cake batter so you may not need it at all.
- 3 tbsp white chocolate chips – chopped, easy to cut with a sharp knife
- 3 tbps milk chocolate chips — chopped
- 1/2 cup semi-sweet mini chocolate chips
Directions:
- Preheat oven to 340 degrees — yes 340 degrees, not 350 🙂
- Have 2 cookie sheets lined with parchment paper ready to go.
- In a large mixing bowl, pour entire package of cake mix into mixing bowl. With a wire whisk, fluff up a little to take out any lumps that may be in the mix. Switch to a rubber spatula or wooden spoon.
- Add the rest of the ingredients except for the chocolate pieces and the mini chips.
- If you need to add the water do it before you add in the chocolate pieces and mini chips.
- Fold in the white chocolate and the milk chocolate pieces.
- Scoop out 18 cookies on your two cookie sheets. You should be able to fit nine on each. Press cookie just a little with finger tips and sprinkle with the mini chips over all 18 cookies. They spread a little but mostly they puff up while baking.
- Bake one cookie sheet at a time for about 12 minutes or so. Turn pan around after 6 minutes. They should be nice and puffy. A wooden skewer or toothpick should come out with moist cookie crumbs. Check after 10 minutes and do not over bake.
