This is hands down the best double chocolate chip cookie EVER. I found it on the back of a Betty Crocker cake mix ten years ago and my life has never been the same. This recipe never turns out wrong and never falls short of a marriage proposal. It's that good. The great thing about this recipe is that the possibilities for variations are endless. So get creative!
Double Chocolate Chip Cookies
1 box Betty Crocker Devil's Food Cake Mix (must be Betty Crocker)
1 tsp. vanilla
2 eggs
1/2 cup shortening (I like Butter Flavor Crisco cubes)
Chocolate chips
Preheat oven to 350 degrees. Mix all ingredients in a bowl. This will have the consistency of a soft dough. Form small cookie balls. Line a cookie sheet with parchment paper. Place the cookie balls on the sheet and bake for 9 1/2 minutes, no longer! One they are finished, let them sit on the hot cookie sheet for an additional 5 minutes. Then remove and enjoy! These cookies will remain soft for days if stored in an airtight container. But don't wait days to try one...eat one warm with some milk and treat yourself after a hard day of cleaning house! Makes about 24 cookies.
You can try several variations on this cookie. Instead of chocolate chips, try peanut butter chips or white chocolate! Or if you're like me, you can't resist chocolate and mint! Here's the ones I made about an hour ago with mint chips! Yummy!
You could also leave out the chocolate chips altogether and make ice cream sandwiches with these! Make sure the ice cream sits out for just a few minutes so that it's easy to put between the cookies.
The dough freezes beautifully also. Line a cookie sheet with wax paper. Make cookie balls and lay them on the sheet. Place cookie sheet in freezer for a couple hours while dough freezes. Then transfer the dough to a freezer Ziploc bag. Pull out as many or as little as you'd like to make and bake at 350 degrees for about 10 1/2 minutes, since they're frozen.
I hope you like this little treat!
Happy Cooking!
The Queen
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