Thursday, February 13, 2014

V-Day Treats: Strawberry Chocolate Chip Cookies

"Mmmm, so moist!" Huge points to you if you remember where that line is from! ;)

Hey guys, I hope you're enjoying all these cooking posts I've been putting up! Today, I'm going to be sharing another one of my favorite recipes that's perfect for this time of year.

I'm a big fan of chocolate chip cookies and of course, everything is more fun when a little pink is involved. Although a cake mix is used as the base in this recipe, these cookies have no cake consistency once done! They're crisp around the edges and perfectly fudgy and moist around the center - my favorite!


1 box (18.25 oz) strawberry cake mix
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


1) Preheat oven to 350F (175C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.

2) 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. This will take a LOT of muscle! Gently mix in the chocolate chips.

3) Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheet (I stacked the balls on top of each other). Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide.

4) 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. Makes about 18 cookies.

*Recipe adapted from Sally's Baking Addiction*

Good luck!



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