When I was growing up, my mother’s chocolate chip cookies always tasted better than anyone else’s. They were also a different color than anyone else’s, a yellowy-white instead of the usual tan. As I got older, I started to become alarmed to think what might have been in them that made them so much better. Seriously. When I went away to college, she finally told me- her secret was using cake mix for the dough. Since my narcoleptic roommate and I only had a microwave at the dorm, I could never make them. I had to wait to come home on a weekend or await the treasured “snack box” to come in the mail. (Middleswarth chips and Tastykake cupcakes were also very highly prized.)
In honor of the upcoming Mother’s Day holiday, I share this recipe with you. Now YOUR cookies will taste different and better than anyone else’s, and YOU can be the Mom with the Good Cookies. We Vercavage ladies aren’t great with the cooking, historically, but we can bake anyone under the table. This is apparently my mother’s legacy to me…especially since she will NEVER give up that damn cheesecake recipe!
Makes about 24 cookies. I will be bringing a majority of these to work, because my boss is like my second mom. My actual mother will be getting the glorious cupcakes featured in Mother’s Day Cupcakes.
For all my fellow dog moms out there, Happy Mother’s Day:
(There can never be enough dog memes, if you ask me.)
- 1 package yellow cake mix (approx. 18 ounces)
- 1/3 cup vegetable oil
- 2 eggs (I usually substitute Egg Beaters, but they do not cut it in this recipe and make it way too watery, believe me.)
- 1 cup semisweet chocolate chips (or dark chips, if you prefer)
- Heat oven to 350 degrees.
- Beat the cake mix with the oil and eggs until thoroughly blended. (If batter is too crumbly, add water, a tsp at a time, until it holds together.)
- Stir in chocolate chips.
- Drop dough by rounded spoonfuls onto greased cookie sheets.
- Bake about 10 minutes.
- Cool on wire racks.