No-Brainer Chewy Chocolate Chunk Cookies

Okay so I am NOT a baker. I just don't have the patience to meticulously measure out each and every flippin' ingredient. This is one of the reasons why it takes me SOO long to post a new blog -- because I have to make the recipe a thousand times to get it exactly right. WHEW! I'm more a...fly-by-the-seat-of-my-pants cook but I loouuuve cookies and cakes and everything baked with sweet sweet love. I saw this recipe on the side of the of the Duncan Hines box and fell in absolute love with it. Anyone can make this recipe because it is so flippin' easy so check it out for yourself! Don't blame me when you eat the WHOLE batch! :-)

Image: Chew Chocolate Chunk Cookies with White Chocolate Chips and Health Pieces


Chewy Chocolate Chunk Cookies

Servings: Makes 3-1/2 to 4 dozen cookies

INGREDIENTS:
1 package Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
2 large eggs - room temperature, lightly beaten
1/2 cup butter, melted and cooled (sub 1/2 cup Butter Flavored Crisco, melted and 3 tsp water)
1/4 cup firmly package light brown sugar
1 tsp pure vanilla extract
1 cup white chocolate chip or 1 cup Health Bar pieces

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Mix together cake mix, eggs, butter, sugar, and vanilla together in a large bowl. Stir till well blended.
3. Stir in chocolate chips.
4. Using two spoons, drop equal amounts onto a silicone lined baking sheet. I use a small spring loaded ice-cream scoop to get equal size cookies.
5. Bake at 350 degrees for 11 minutes. For your first batch, bake for about 10 minutes and keep an eye on the cookies. NOTE: For chewy cookies, they should still look slightly uncooked yet completely set and spread.
6. Cool completely before endulging.

FYI: I pre-scoop the cookies out and then freeze them on a baking sheet and then bake a few when I'm craving them. This cookie dough keeps for approx 2 weeks in the fridge or 2-4 months in the freezer.