In honor of Kitchen Week in the One Week One Room carnival going on right now at Mommas Review, we thought we’d share with you some of our favorite recipes. This cookie recipe is a good one – it’s easy and delicious and it’s never failed me. I’ve been making them for a few years now and I don’t think I’ve ever made a bad batch. I know anyone can make these cookies, they are that easy – and I almost hate to give away this recipe, but as it wasn’t my own brainchild, but the creation of the Half Baked Gourmet DESSERTS Cookbook by Tamara Holt, I figure it’s only fair of me to share. Anyway, enough fanfare – here it is, my not-so-secret recipe that dozens of friends and family have asked me for over the years, Tamara Holt calls it the Inside Out Chocolate Chip Cookie – I call it delicious, easy, and a million other wonderful adjectives. Try them for yourself and please let me know how you like them!
The Easiest, Most Delicious Cookie Recipe In The Universe… I Swear!
Prep Time: 10 minutes * Bake Time: 10 minutes * Makes: About 40 cookies (for me that’s like 2 dozen, I don’t really do the tiny cookie thing)
Ingredients:
- 1 package (1 pound 2.25 ounces) devils food cake mix (I’ve tried several kinds of chocolate cake mix, all are good – you can really do any cake mix, funfetti is fun, but the chocolate cake mixes come out better for me, so I stick to them)
- 1 1/2 sticks unsalted butter, melted
- 1 egg
- 1 1/3 cups white chocolate chips (Truthfully, I’ve only measured once – I pour them in until it’s enough, and again you can use ANY kind of chocolate chip – chocolate, white chocolate, peanut butter, swirled – go nuts)
Directions:
- Heat oven to 350 degrees F. In a medium bowl, combine cake mix, butter and egg. Beat with an electric mixer on low speed for 2 minutes (you can hand mix it, too, just use your judgment and stop mixing when it starts to look like cookie dough), scraping down sides of bowl as necessary. Stir in chocolate chunks of your preference.
- Shape the dough into 1 1/2 inch balls and place them 2 inches apart on an un-greased cookie sheet (I don’t know how big my balls are (my google search engine results are going to go crazy now, thanks recipe gods). They typically fit in the palm of my hand with room to spare, I suspect they are larger than the recipe calls for, because I never get 40 cookies out of the batch. And really – does it matter?).
- Bake until cookies are set, about 10 minutes (am I the only one who bakes cookies until I can smell them from another room – this seriously works for me and I don’t know if I’m delusional. I probably under cook my cookies a tiny bit, but at the same time – my cookies are typically moist and delicious for their entire lifespan, unlike other people’s cookies that get stale and crumbly – mine do not. So there.). Cool for 1 minute on a pan (so they don’t fall apart), then remove them with a spatula and place on a wire rack to cool completely (snagging one cookie on your way out of the kitchen because they are delicious right out of the oven and you don’t really care if this one falls apart in your hand on the way to your mouth do you?).
Your welcome.
Want to know how many calories are in each cookie? Here’s a handy tip – if you go to this calorie counting website you can hover over the tab that says FOODS and click on New Recipe. Enter all the ingredients and then how many cookies (or servings) are in the batch and it will tell you how many calories are in each cookie. Brilliant, no? For example, if I plug in this recipe and put 24 servings (assuming I make 24 cookies in my batch) then each cookie has 198 calories. Make smaller cookies, they’ll have less calories per.
