Devilish Chocolate Cookies
These rich and luscious chocolate cookies, studded with bittersweet chocolate chips and bits of toasted pecans, come together quickly and easily, all compliments of a simple boxed cake mix and a handful of pantry staples.
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.