Let's say you have a hankering for a deep, rich, double chocolate cookie...chewy, almost fudgy on the inside, slightly crisp on the outside...a cookie, two days later, that is still as irresistibly good as it was fresh from the oven... ...what do you do? You make these cookies. Today. Please.
There are always cake mixes in my pantry...I keep them on hand if I need a cake in a hurry and I use them to make bars and cookies...cake mixes make excellent cookies! These cookies are almost identical in taste and texture to my all-time favorite Mudpie Cookies...but these take much less time to make and they are fool-proof. Speaking as a fool, you would be hard-pressed to find a better tasting chocolate cookie...so don't bother looking!
Oh man, do they look great or what?!? Instead of using Nestle Chocolate Chips (not that there's anything wrong with them!) try making them with a really good chocolate. I used milk-chocolate Callebaut Chocolate Chips, which are large so I chopped them up a bit and, of course, every great cookie must have pecans. It's the law.
Devils Food Cake Cookies - From Duncan Hines
1 box Duncan Hines Devil's Food Cake Mix
2 large eggs
1/2 cup vegetable oil
1/2 cup chocolate chips (semi-sweet or milk chocolate)
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease baking sheets. Combine cake mix, eggs and oil in a large bowl. Stir, by hand, until thoroughly blended. Stir in chocolate pieces and walnuts. (Mixture will be stiff.) Shape dough into 36 ( 1 1/4-inch) balls. Place 2-inches apart on prepared sheets. Bake at 350 degrees for 10 to 11 minutes. (Cookies will look moist.) Do not over-bake. Cool 2 minutes on baking sheets then remove to cooling racks. Cool completely. Store in airtight container.
If you happen to make these cookies for St. Paddy's Day, they taste extra great with a bit of minty-green buttercream frosting on top!