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Double Chocolate Shortcut Cookies

Double Chocolate Shortcut Cookies
Cake mix cookies are one of the best inventions to ever grace the baking scene. Not only does it drastically cut down on the prep time needed to enjoy homemade cookies, but they’re also incredibly yummy. Cake mix cookies tend to be lighter and fluffier than standard cookies, which makes them oh-so soft and appealing.
  • Yield: 36 cookies
  • Prep Time: 20 minutes
  • Cook Time: 10–12 minutes

Ingredients

  • 1 (16.25-ounce) package devil’s food cake mix
  • 2 large eggs
  • ½ (8-ounce) container frozen whipped topping, thawed
  • ¼ teaspoon instant espresso powder
  • ½ cup mini semisweet chocolate chips
  • ½ cup confectioners’ sugar, plus extra for dusting

Directions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, whipped topping, espresso powder, and chocolate chips. Mix on medium-high for 3 minutes, until well combined, pausing once to scrape down the sides and bottom of the bowl. The dough will be very sticky.
  3. Put the confectioners’ sugar in a small bowl. Dust your hands with some of the confectioners’ sugar and shape the dough into ¾-inch balls. (Alternatively, use a cookie scoop to shape the dough.)
  4. Coat the dough balls with confectioners’ sugar and place them 2 inches apart on the prepared baking sheets.
  5. Bake for 10 to 12 minutes, until the cookies are set and the tops have cracked.
  6. Cool the cookies on a wire rack for about 10 minutes. Dust with additional confectioners’ sugar, if desired. Serve.
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