Luscious Chocolate Cookies
Print Recipe

Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free

Is this a cookie or a cake? It’s a chocolate cake made into cookies!

Ingredients
Directions

    Preheat oven to 350° with rack in middle of oven. Lightly grease a cookie sheet or line it with parchment paper.

    In bowl of stand mixer with paddle attachment, mix Chocolate Cake Mix and butter together. In separate bowl, whisk egg and water together, then add it to cake mix and beat until completely mixed.

    Scoop one tablespoon dough per cookie onto cookie sheet, roughly patting each into a ball before flattening to ½ to ¾ inch thick. Bake 10 to 12 minutes, until cookies are firm but not hard to the touch. Let cool on pan placed on rack.

    NOTE: Dough can be frozen and baked later. To do so, form cookie dough into a log 2½ to 3 inches in diameter, wrap tightly in plastic wrap, and freeze. To bake, remove the plastic wrap and let thaw until soft enough to cut through (about 10 minutes). Cut log into ¼-inch slices and put on prepared cookie sheet. Bake for 1-2 minutes longer than as directed above.

Overall Average Rating:
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R Smith 09/267/2019 09/25/2019
Super moist and delicious cake cookies! Made a batch into "hot chocolate" cookies by adding chocolate chip chunks and mallow bits before baking. Made a second batch into "bear" cookies using buttercream frosting, pretzels, and candies to make a bear face. Served them all at my 4 year old's birthday party. Adults and kids loved them! Even gluten lovers gobbled these up. This will be my new go to cookie base.
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Kathy 06/165/2018 06/15/2018
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I have made these a number of times. Decided to change up today's batch with GF espresso power. Nailed it!
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Wendy Christensen 02/49/2018 02/19/2018
So yummy! If you chill the dough for a while you can roll the drops into balls and then roll in powdered sugar before bakingvery pretty cookie. I made smaller cookies as well and am only baking them about 7 minutes.
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Rebekah 01/24/2018 01/25/2018
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These were delicious cookies - and not crumbly but chewy, a rarity in gluten-free baking! Formed them in 1 tbsp. balls, and then pressed a chocolate chunk in each ball. Baked them only 10 minutes @350. We have to be dairy free too, and these worked with dairy-free margarine.
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Michelle Raymond 07/181/2018 07/01/2018
Made these tonight, if using 1 tbsp scoop, got almost 40 cookies. Additional the time is way off, will burn cookies at 14 to 16. Should be closer to 10.
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Kathy apRoberts 03/62/2017 03/04/2017
I've made these before, and everyone liked them. They are very rich like a brownie bite. Added 1 tsp. espresso powder this time.....:)
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Suzanne Artley 02/56/2016 02/26/2016
Pretty rich, but good.If you use 1 TBL dollops for each cookie, you'll wind up with closer to 40 cookies. Much easier to mix with a pastry blender to cut in the butter.
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