Ingredients:

  • 1 box (15.25 oz / 432g) Yellow cake mix
  • 1/2 cup (113g) Unsalted butter, softened
  • 1 large Egg (50g)
  • 1 tsp (5ml) Pure vanilla extract
  • Whole milk, as needed (up to 1 tbsp)
  • 1 1/2 cups (255g) Semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  2. In a large bowl, combine the yellow cake mix, softened butter, egg, and vanilla extract.
  3. Beat on low speed with an electric mixer until a stiff dough forms. If the dough is too crumbly, add milk one teaspoon at a time until it reaches a cohesive consistency.
  4. Using a spatula or wooden spoon, manually fold in the semi-sweet chocolate chips until evenly distributed.
  5. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  6. Bake for 8 to 10 minutes, removing them the moment the edges turn a light golden brown.
  7. Allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack.