These rich and luscious chocolate cookies, studded with bittersweet chocolate chips and bits of toasted pecans, come together quickly and easily, compliments of a simple boxed cake mix and a handful of pantry staples.
Several years back most of us were staying close to home, sparking an interest in baking in so many kitchens. A shortage of flour was a constant frustration so we looked back in time finding recipes that offered options and shortcuts. Luckily flour is back on the shelves but transforming a boxed cake mix tucked away in your pantry is still a simple twist and the results are quite wonderful!
These decadent chocolate cookies start with a Devil’s food cake mix, a touch of kosher salt and vegetable oil for a tender, moist bite – plus eggs for added richness. Then to turn up the volume, stir in a splash of pure vanilla extract, a handful or two of toasted pecans and loads of bittersweet chocolate chips.
Some tips: Adding just a touch of kosher salt and pure vanilla extract will liven up the flavors of any boxed mix.
To get started give the mix a good whisk before adding other ingredients. The contents tend to settle and pack down during shipment, so a quick whisk will break up any lumps and lighten up the mix.
These cookies are quick to make, they are easy to whip up and best of all they are devilishly delicious!
Devilish Chocolate Cookies
1 package Devil’s Food Cake mix, 15.25 ounces
¼ teaspoon kosher salt
½ cup vegetable oil
2 extra-large eggs, room temperature
1 teaspoon pure vanilla extract
1-½ cups bittersweet chocolate chips
1 cup chopped toasted pecans
Preheat the oven to 350-degrees. Pour the cake mix into a large bowl and whisk to lighten the mixture and remove any lumps. Add the kosher salt and whisk into the cake mix.
In a separate bowl, whisk the vegetable oil together with the eggs and the vanilla extract.
Pour the vegetable oil and eggs into the cake mix and stir just until blended together.
Add the chocolate chips and the pecans and stir just enough to mix evenly into the cookie dough.
Using a small scoop, drop 1” rounds of cookie dough onto a baking sheet lined with a Silpat liner or parchment paper, leaving about 2” to 3” between cookies.
Bake in a 350-degree oven for 8 to 10 minutes. The cookies should be set and not appear “wet” on top. Let the cookies cool on the baking sheets for about 5 minutes then transfer them to a wire rack to cool completely.
Makes about 36 to 40 cookies.
Devilish Chocolate Cookies
Equipment
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 1 package Devil’s Food Cake mix, 15.25 ounces
- ¼ teaspoon kosher salt
- ½ cup vegetable oil
- 2 extra-large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1-½ cups bittersweet chocolate chips
- 1 cup chopped toasted pecans
Instructions
- Preheat oven to 350-degrees.
- Pour the cake mix into a large bowl and whisk to lighten the mixture and remove any lumps. Add the kosher salt and whisk into the cake mix.
- In a separate bowl, whisk the vegetable oil together with the eggs and the vanilla extract.
- Pour the vegetable oil and eggs into the cake mix and stir just until blended together.
- Add the chocolate chips and the pecans and stir just enough to mix evenly into the cookie dough.
- Using a small scoop, drop 1” rounds of cookie dough onto a baking sheet lined with a Silpat liner or parchment paper, leaving about 2” to 3” between cookies.
- Bake in a 350-degree oven for 8 to 10 minutes. The cookies should be set and not appear “wet” on top.
- Let the cookies cool on the baking sheets for about 5 minutes then transfer them to a wire rack to cool completely.
