1.Preheat oven to 350 degrees. Place parchment paper on two cookie sheets and set aside.

2.In a large mixing bowl, using a whisk, mix up cake mix to make sure all lumps are gone. Add melted butter and mix with rubber spatula.

3.Add milk a little at a time along with the rest of the ingredients except the chocolate. Mix with a wooden spoon or rubber spatula. Or, you can use a hand held mixer. Add more milk if needed. Remember, this is a cookie recipe. The batter should be very thick.

4.Fold in the chocolate and dig deep with a rubber spatula to make sure all is combined and no dry mix is left.

5. Set cookie dough in the fridge up to 20 minutes.

6.Using a medium cookie scoop, drop onto cookie sheet and slightly press down on each cookie. Not all the way, do not flatten.

6.Bake for about 10 minutes until lightly browned. Center should still be soft.

7.Let cookie sheets cool on wire rack for 15 minutes then transfer the cookies to the wire rack. Serve warm or room temperature. Store in a covered container up to 3 days. (If they last that long)