I took the repeated suggestions of other reviewers and added 2 T. of vegetable oil and 1 tsp. vanilla. For more intense "chocolatiness" I also added 1 tsp. of chocolate extract. I don't know if these additions and changes were necessary, but I do know this was one fantastic cookie! Everything was just perfect--it's an attractive cookie, perfectly shaped (I used a small ice cream scoop), kind of almost pebbly on the top. The texture was also perfect-- a little crackly, chewey on the outside, and melt-in-your mouth soft on the inside. Instead of chocolate chips I used chopped Andes mints, and the taste combination was out of this world, with no hint of cake mix taste. The flavor variations with this recipe are, of course, endless, but I enjoyed this combination so much I don't know that I'll bother trying it any other way. I do know, however, that I won't be making this with a yellow cake mix as the cake mix taste is hard to cover up. I also know this is only the first of many times I will come back to this easy and delicious recipe.
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I took the repeated suggestions of other reviewers and added 2 T. of vegetable oil and 1 tsp....