Also, in light of Valentine’s Day, we made these pink chocolate chip cookies. They were quite easy to make but I think I made them a little bit too big. Oh well, more cookie in every bite! Props again to Laura Quintero Photography!
- 1 box (18.25 oz) strawberry cake mix, like Duncan Hines
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable/canola oil
- 1/2 teaspoon vanilla extract
- 1 and 1/4 cup semi-sweet chocolate chips
Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside. In a large bowl, mix together the cake mix and baking powder.
Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.
Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone.
Gently mix in the chocolate chips.
Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Make sure the balls of dough are taller than they are wide. Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.