Recipe by Kalsmom
"This recipe is so easy to make, and yields delicious chocolaty cookies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
devil's food cake mix
semi-sweet chocolate chips
Very good cookie. I'd say the best cake-mix cookie I've made off this website. It is an oily batter and I think the cooking time needs to be increased by 2-3 min. or else you get a very wet, moist cookie that collapses when you pick it up. I use large walnut size dough balls and bake it for about 13 min. Even with this cooking time, the cookies still comes out super moist and stays pretty moist for a few days. I think the recipe could take less oil - 1/4 - 1/3 cup should be enough. Overall, very fudgy and moist and the only cake-mix recipe that actually taste homemade. I will make this recipe again.
These were okay. I agree with other reviewers to reduce the oil to 1/3 cup and increase cooking time. For a "cake cookie" their fine but like someone else said, they don't beat a homemade cookie recipe.
While these can't compare to a homemade chocolate cookie, I'll give them four stars keeping in mind they're a cake mix cookie. They're chewey, and definitely "moist." I'm just not sure if they're "fudgey" or "greasy." The taste is okay, especially since I added 1 tsp. of chocolate extract, but I find the oily dough off-putting to begin with, and the finished cookie is just a little more "moist" than I would like. Maybe cut back a little on the oil to, say, even 1/3 cup?
I made these cookies about a month ago and they were delicious! I tried making them again and substituting applesauce for oil, and they did not turn out.
I used the Betty Crocker Super Moist Devil's Food Cake mix, and cut up a Ritter Sport Dark Chocolate bar into small chunks and the proportions were perfect. The cookies were vert moist, fudgey and almost melt-in-your mouth good. Thanks for this quick and wonderful recipe!
Made this cookie exactly per recipe. They came out great. The yield was approx. 32 cookies. Wife and son both loved them. Will deff. make again. Maybe coat the dough balls with powdered sugar per other reviewers thoughts to make a chocolate crinkle type of cookie. Thanks for sharing!
I was craving cookies but had no Brown sugar. I found this recipe and I used 1/2 cup no salt butter, added 1 Tbs. oil, a pinch of salt and 1 tsp. vanilla. The batter is very stiff and you have to use some muscle if you mix them by hand. They turned out very good, but they are rich so make sure to eat them with a hot cup of java or cold glass of milk.
This recipe is extremely easy to make, and you can add a lot of variety by adding nuts and other ingredients like peanut butter chips, toffee chips, and white chocolate chips. I had to bake them an additional 2 minutes (12 minutes in all) to get them to stick together. They taste like a fudgy brownie when they are done! I will definitely make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Fudge Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 94
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These amazing cookies are good for the heart AND for the taste buds.
See how to make the chocolate lover’s chocolate chip cookie.
Bake your favorite thin chocolate mints into these melt-in-your-mouth cookies.