Strawberry Chocolate Chip Cookies

  • 1 box (18.25 oz) strawberry cake mix
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees F.

In a stand mixer with the paddle attachment, combine the cake mix and baking powder. Mix gently. Add the eggs, oil, and vanilla extract and mix on low speed just until the dry and wet ingredients combine to form a dough. It will be sticky. Fold in the chocolate chips.

Using a #60 disher, drop rounded mounds of the batter evenly spaced on a baking sheet covered with a silicone baking mat or parchment paper. 12-16 cookies will fit on each sheet, depending on the size of your baking sheet. Bake in the preheated oven for 10 minutes or until the cookies are puffed, but not browned. Remove from the oven and allow to cool for 2 minutes before removing to a wire wrack to cool completely.

Store the cookies in a sealed plastic container for up to a week.

  • Yields: About 4 dozen small cookies
  • Preparation Time: 50 minutes

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