- 1 box Devil's Food cake mix
- 2 tsp. ground cinnamon
- ¼ tsp. black pepper
- ⅔ c. canola oil
- 2 large eggs
- ½ tsp. vanilla extract
- 1 c. chocolate chips
- ¼ c. granulated sugar mixed with a pinch of powdered ginger
If baking immediately, preheat the oven to 350° F.
In a large bowl, stir together the cake mix, cinnamon, and black pepper. Add the canola oil, eggs, and vanilla extract to the cake mix mixture. Begin stirring until a dough forms. Stir in the chocolate chips until evenly dispersed in the cookie dough.
Shape the dough into one-inch balls and roll them gently in the sugar-ginger mixture. If you want to freeze them for later, arrange them on a cookie sheet or plastic tray and freeze them until solid. Pop the dough balls into a resealable plastic bag and label it with the name of the cookies along with basic instructions - bake at 350° F for 12-14 minutes.
If you want to bake them right away, arrange them on cookie sheets and bake in the preheated oven for 12-14 minutes or until set. They will be fairly cakey, but should not fall apart. Allow the cookies to cool for 5 minutes on the sheet before removing them to a wire rack to cool.
- Yields: 3 dozen cookies
- Preparation Time: 30 minutes