Double Chocolate Cookies

Double-Chocolate-Almond-Cookies

Melted chocolate and almonds create a moist, plump cookie with a chewy texture. This recipe uses Duncan Hines packaged chocolate devil’s food cake. The cookies can be portioned and placed on a cookie sheet, frozen, and baked at your convenience.

1 package Classic Devil’s Food Cake Mix
2 large eggs
½ cup vegetable oil
½ cup semi-sweet chocolate chips
1 cup almonds
½ tsp. kosher salt
1 tsp. vanilla extract

Preheat oven to 350°F. Line a 9 inch x 12 inch cookie sheet with parchment paper or non stick aluminum foil.

In a mixing bowl, combine the cake mix, eggs, salt, vanilla extract and oil in large bowl. Stir until thoroughly blended. Stir in chocolate chips and rough chopped salted almonds.

Using a 1 inch ice cream scoop, portion the dough into 24 cookies. Place 2″ apart on prepared baking sheets. Transfer the cookies to the oven and bake for 10 minutes. Let the cookies cool on baking sheets for 3 minutes until they are stiff enough to move without crumbling. Transfer the cookies to cooling racks. Cookies can be stored in air tight container.
The type of nut used can be changed and dark chocolate chips can be substituted with butterscotch chips.

If you have any variations on this recipe, please share. We would love to hear from you.

Take care,
Margaret

Photo credit: Duncan Hines

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