½cup(113 g) unsalted butter, melted and slightly cooled
¾cup(113 g) semisweet chocolate chips
Instructions
In the bowl of a stand mixer (or using a hand mixer), mix together the eggs melted butter. Add the cake mix and mix until combined. Stir in chocolate chips by hand.
Cover and refrigerate the dough for 30 minutes and up to 48 hours.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Use a medium cookie scoop to scoop the dough. Roll into balls and place on prepared baking sheet.
Bake at 350° F for 10 to 12 minutes. The cookies are done when the edges are set and the center is still soft. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Mix-ins: You can use other types of chocolate chips, such as white chocolate, mint, peanut butter or butterscotch chips. You can also mix in M&M's or nuts if you prefer.Store cooled cookies in an airtight container at room temperature for 5 days.Freeze cookie dough for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.