These double chocolate chip cookies are almost dangerously easy to make. A box of chocolate cake mix, oil, eggs, and allergen-friendly chocolate chips come together to make soft, rich, extra-chocolatey cookies with barely any prep. You can even toss in some marshmallows if you’re feeling a little extra! Mine baked in just 8 minutes at 325°F and came out absolutely beautiful! They are soft, fudgy, and ridiculously delicious.
The secret is not to overbake them. They may still look a little soft when they come out of the oven, but that’s exactly what you want! Let them finish setting as they cool and you’ll be rewarded with that perfect soft-baked texture. Best of all, they’re fast, easy, and can have wheat and eggs as their only major allergens depending on the cake mix, chocolate chips, and oil you choose. It’s the kind of recipe that feels like you put in way more effort than you actually did, which is exactly my kind of baking.
