Ingredients:

  • 1 (15.25 oz) box Yellow or Vanilla Cake Mix
  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled
  • 2 Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/4 teaspoon Sea Salt Flakes (Optional, for sprinkling)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large baking trays with baking parchment. Melt the butter and set it aside to cool slightly.
  2. In the large mixing bowl, whisk together the slightly cooled melted butter, eggs, and vanilla extract until uniform.
  3. Gradually add the entire box of cake mix to the wet ingredients. Using a spatula or wooden spoon, mix until the ingredients are just combined and no streaks of dry powder remain. Do not overmix.
  4. Gently fold in the chocolate chips until evenly dispersed throughout the dough.
  5. Crucial Chill: Cover the bowl and refrigerate the dough for a minimum of 30 minutes (up to 2 hours). This prevents the cookies from spreading too thinly during baking.
  6. Once chilled, use a cookie scoop (about 1.5 tablespoons each) to form uniform balls. Place them 2 inches apart on the prepared baking trays. Optional: Press extra chocolate chips onto the top of each ball and sprinkle lightly with sea salt flakes.
  7. Bake for 10 to 12 minutes. The cookies are done when the edges are lightly golden and set, but the centres still look slightly soft and puffed.
  8. Remove the trays from the oven and let the cookies rest on the hot tray for 5 minutes to finish setting up. Transfer the cookies carefully to a wire rack to cool completely.