Strawberry Chocolate Chip Cookies

Servings 24


  • 1 box 18.25 oz./432g strawberry cake mix (any brand)
  • 2 large eggs at room temperature
  • 1/3 cup 75mL vegetable oil
  • 1 1/4 cups 165g semisweet chocolate chips


  • Preheat oven to 350°F. Line large cookie sheets with parchment paper or silicone mat. Set aside
  • In large bowl, place mix, eggs and oil. With electric mixer, mix on low speed until dough forms (about 1 minute).
  • Stir in 1 cup of the chocolate chips. Cover and refrigerate for 30 minutes to 1 hour or until firm enough to shape into balls.
  • Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheets. Using the remaining 1/4 cup of chips, stick a few more chips on top of the dough balls (I used about 4 chips per cookie).
  • Bake for 10 minutes. Do not let cookies get brown. Allow to cool on baking sheet for 3 minutes. They are soft at first, but firm up as they cool. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week (if they last that long). Or freeze for several months.