Ingredients
Cookie Dough
- 1 (13.25-ounce) box chocolate cake mix (preferably Betty Crocker)
- 1/2 cup salted butter, melted
- 2 large eggs
Topping
- 1/2 cup white chocolate, for drizzling
- Optional: chocolate chips to press on cookie tops before baking
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
- Mix Dough: In a large bowl, combine the chocolate cake mix, melted salted butter, and two large eggs. Stir thoroughly until the ingredients are well incorporated and form a sticky dough. For easier handling, refrigerate the dough for 15 to 20 minutes to firm it up slightly.
- Scoop and Bake: Using a medium cookie scoop or spoon, drop portions of the dough onto the prepared baking sheet. If desired, press a few chocolate chips onto the tops of each cookie for added chocolate flavor and texture. Bake in the preheated oven for 9 to 11 minutes, or until the cookies are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for a couple of minutes to firm up before transferring them to a wire rack to cool completely.
- Drizzle White Chocolate: Melt the white chocolate in the microwave at 50% power for 30 seconds, stir, and then continue melting in 15-second intervals until smooth. Using a spoon, drizzle the melted white chocolate over the cooled cookies for an attractive and tasty finishing touch.
Notes
- Refrigerating the dough helps manage the sticky texture and makes scooping easier.
- Chocolate chips on top are optional but add extra chocolate flavor and a fun texture.
- Be careful not to overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- White chocolate drizzle adds sweetness but can be skipped if preferred.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
