Double Chocolate Chewies

Here's a super simple cookie recipe that is oh-so-very decadent from an unlikely source - cake mix.  Yes, this is another of my favorites from Cake Book Doctor, Anne Byrn.  As I've mentioned before, she's got some great recipes, made simple by the fact that they start with cake mixes.  It's a great time save for that bake sale you forgot about, or an impromptu playdate.

Anyhow, back to these cookies - the outside is just a tad crispy and the middles are chewy - it's like a brownie in cookie packaging!  Oh goodness, they're so delicious.  And with just five ingredients, they couldn't be easier.

Double Chocolate Chewies

Ingredients:

1 box Duncan Hines Devil's Food Cake mix

1/3 cup water

1 egg

1/2 stick butter, melted

1 bag milk chocolate chips

Instructions:

Preheat the oven to 350-degrees and line your baking sheets with wax paper.  Just a note about the cake mix - while the book doesn't specify a brand, I used Duncan Hines and they came out fabulous. On another occasion, I tried a Pillsbury mix and the result was not good at all.  I recomend the Duncan Hines mix for these cookies.

In a medium mixing bowl, beat the egg, and add the butter and water. Stir in the cake mix and beat until well mixed.  The dough will be THICK! Dump in the chocolate chips (Ethan's favorite part, of course) and fold into the dough.

Drop by spoonfuls onto the baking sheets and bake for 10-12 minutes. Let the cookies rest on the tray for a couple minutes before you remove them to cooling racks.

Store the cookies wrapped in tinfoil at room temperature or an airtight container, for 1 week (if they last that long).  You can also freeze these by wrapping them in foil and placing them into a freezer bag.  Thaw on the counter.

Enjoy these delicious cookies with a glass (or sippy cup) of milk (you'll need it!)