Ingredients:

  • 1 standard box (450 g) Boxed Cake Mix (any flavor: Vanilla, Chocolate, Lemon, Red Velvet)
  • 2 Large Eggs, room temperature
  • ½ cup (120 mL) Neutral Vegetable Oil (Canola or Rapeseed preferred)
  • 1 teaspoon (5 mL) Vanilla Extract (optional)
  • 1 cup (175 g) Chocolate Chips (or equivalent optional mix-in)

Instructions:

  1. Preheat the oven to 350°F (180°C). Line two standard baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, lightly whisk together the two large eggs and the vegetable oil until just combined. Stir in the vanilla extract, if using.
  3. Pour the entire contents of the cake mix box into the wet ingredients.
  4. Use a spatula or wooden spoon to stir the ingredients until a thick, uniform dough forms. Do not overmix; stop mixing as soon as all streaks of dry mix disappear. Gently fold in any chocolate chips, nuts, or flavour additions.
  5. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This crucial step prevents the cookies from spreading too thin during baking.
  6. Scoop the chilled dough (using a 1.5-inch scoop or rolling into 1.5-inch balls) and place them on the prepared baking sheets, leaving approximately 2 inches (5 cm) between each dough ball.
  7. Bake in the preheated oven for 8 to 10 minutes. The cookies are done when the edges are lightly golden brown and the centres look set but still slightly soft.
  8. Remove the trays from the oven and let the cookies rest on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.