This recipe is so easy to make, and yields delicious chocolaty cookies.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

173 calories; 10.5 g total fat; 18 mg cholesterol; 184 mg sodium. 20.2 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (228)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/23/2008
Very good cookie. I'd say the best cake-mix cookie I've made off this website. It is an oily batter and I think the cooking time needs to be increased by 2-3 min. or else you get a very wet moist cookie that collapses when you pick it up. I use large walnut size dough balls and bake it for about 13 min. Even with this cooking time the cookies still comes out super moist and stays pretty moist for a few days. I think the recipe could take less oil - 1/4 - 1/3 cup should be enough. Overall very fudgy and moist and the only cake-mix recipe that actually taste homemade. I will make this recipe again. Read More
(275)

Most helpful critical review

Rating: 3 stars
10/14/2010
These were okay. I agree with other reviewers to reduce the oil to 1/3 cup and increase cooking time. For a "cake cookie" their fine but like someone else said they don't beat a homemade cookie recipe. Read More
(7)
285 Ratings
  • 5 star values: 198
  • 4 star values: 69
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 6
Rating: 4 stars
05/23/2008
Very good cookie. I'd say the best cake-mix cookie I've made off this website. It is an oily batter and I think the cooking time needs to be increased by 2-3 min. or else you get a very wet moist cookie that collapses when you pick it up. I use large walnut size dough balls and bake it for about 13 min. Even with this cooking time the cookies still comes out super moist and stays pretty moist for a few days. I think the recipe could take less oil - 1/4 - 1/3 cup should be enough. Overall very fudgy and moist and the only cake-mix recipe that actually taste homemade. I will make this recipe again. Read More
(275)
Rating: 4 stars
05/23/2008
Very good cookie. I'd say the best cake-mix cookie I've made off this website. It is an oily batter and I think the cooking time needs to be increased by 2-3 min. or else you get a very wet moist cookie that collapses when you pick it up. I use large walnut size dough balls and bake it for about 13 min. Even with this cooking time the cookies still comes out super moist and stays pretty moist for a few days. I think the recipe could take less oil - 1/4 - 1/3 cup should be enough. Overall very fudgy and moist and the only cake-mix recipe that actually taste homemade. I will make this recipe again. Read More
(275)
Rating: 4 stars
11/10/2008
While these can't compare to a homemade chocolate cookie I'll give them four stars keeping in mind they're a cake mix cookie. They're chewey and definitely "moist." I'm just not sure if they're "fudgey" or "greasy." The taste is okay especially since I added 1 tsp. of chocolate extract but I find the oily dough off-putting to begin with and the finished cookie is just a little more "moist" than I would like. Maybe cut back a little on the oil to say even 1/3 cup? Read More
(105)
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Rating: 4 stars
05/20/2008
I made these cookies about a month ago and they were delicious! I tried making them again and substituting applesauce for oil and they did not turn out. Read More
(86)
Rating: 5 stars
10/05/2006
I used the Betty Crocker Super Moist Devil's Food Cake mix and cut up a Ritter Sport Dark Chocolate bar into small chunks and the proportions were perfect. The cookies were vert moist fudgey and almost melt-in-your mouth good. Thanks for this quick and wonderful recipe! Read More
(57)
Rating: 5 stars
02/24/2008
I was craving cookies but had no Brown sugar. I found this recipe and I used 1/2 cup no salt butter added 1 Tbs. oil a pinch of salt and 1 tsp. vanilla. The batter is very stiff and you have to use some muscle if you mix them by hand. They turned out very good but they are rich so make sure to eat them with a hot cup of java or cold glass of milk. Read More
(41)
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Rating: 4 stars
02/26/2008
Made this cookie exactly per recipe. They came out great. The yield was approx. 32 cookies. Wife and son both loved them. Will deff. make again. Maybe coat the dough balls with powdered sugar per other reviewers thoughts to make a chocolate crinkle type of cookie. Thanks for sharing! Read More
(38)
Rating: 5 stars
08/22/2008
This recipe is extremely easy to make and you can add a lot of variety by adding nuts and other ingredients like peanut butter chips toffee chips and white chocolate chips. I had to bake them an additional 2 minutes (12 minutes in all) to get them to stick together. They taste like a fudgy brownie when they are done! I will definitely make these again. Read More
(29)
Rating: 5 stars
08/28/2005
I made them today........oh my gosh incredible....so soft and just good.... I added walnuts too....oh yes! Read More
(20)
Rating: 5 stars
12/23/2006
This recipe was just what I needed. I had misplaced my mothers "saucepan fudgie" cookie recipe. It was a great replacement and I didnt even need to use a double boiler. I just rolled them in powdered sugar and they were beautiful! Read More
(19)
Rating: 3 stars
10/14/2010
These were okay. I agree with other reviewers to reduce the oil to 1/3 cup and increase cooking time. For a "cake cookie" their fine but like someone else said they don't beat a homemade cookie recipe. Read More
(7)