Ingredients
Method
Step 1: Combine the Core Ingredients
In a large, spacious mixing bowl, pour in your dry box cake mix. Add the ½ cup of oil (or melted butter) and crack in your two room-temperature eggs. Using a sturdy silicone spatula or a wooden spoon, mix the ingredients together vigorously. At first, the mixture might seem slightly dry and crumbly, but keep stirring! Within about a minute, it will seamlessly transform into a thick, glossy, and pliable cookie dough.Step 2: Customize and Scoop
Once your base dough is formed, gently fold in your chosen mix-ins. If you are making a Red Velvet batch, white chocolate chips are a divine choice; for a Funfetti mix, extra rainbow sprinkles will make them pop. Next, line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough and roll it into smooth balls. Place them on the baking sheet about 2 inches apart to allow room for spreading.Step 3: Bake to Chewy Perfection
Preheat your oven to 350°F (175°C). Place your baking sheet on the middle rack and bake for 9 to 11 minutes. Keep a close eye on them! The secret to ultra-chewy cookies is to remove them from the oven when the edges are just set, but the centers still look slightly underbaked and puffy. They will continue to cook on the hot baking pan after you take them out. Let them rest on the pan for 3 minutes before transferring them to a wire cooling rack to cool completeActionable Tip: Do not follow the instructions on the back of the cake box. Those measurements are specifically calibrated for a fluffy cake, not chewy cookies. Stick strictly to our three ingredients!Actionable Tip: If your kitchen is particularly warm and the dough feels too sticky to roll, pop the bowl into the refrigerator for 10-15 minutes. This firms up the fat, making the dough exceptionally easy to handle.