Happy November!! I seriously can’t believe October is over… it has been a really busy month for me at work and at times I thought I’d never make it here… but alas, I did! Looking forward to things slowing down as we get closer to the new year which of course means I can spend more time in the kitchen!

What better way to kick that off than with the EASIEST double chocolate cookie recipe there is? NO REALLY- you’ll be amazed and I’d be willing to bet you already have all of the 5 ingredients in your pantry!


I think I have mentioned before that I watch Food Network’s Holiday Baking Championship religiously (it starts again this weekend!!!) and I love it because most of the contestants are home, self-taught bakers and they have the best tips.  One tip that stuck with me was to use boxed cake mix in cookie recipes!  If you go looking on the internet, you’ll see this is not a new concept and for good reason– of course it’s brilliant– cake mix tastes DELICIOUS and it already has most of the extra’s you’d need like salt, leavening (b. powder or soda), etc.


These cookies take only 5 ingredients, 1 bowl and you’ll definitely be able to throw them together in less than 5 minutes! They freeze really well, so I’ll normally bake a few and then freeze the rest of the unbaked dough balls.  Then, it’s as easy and popping them in the oven every time I need a cookie fix, how great is that?  Crispy edges and a soft chewy center make these cookies chocolatey perfection.  And did I mention they are easy and quick to make?? Blink and you’ll miss it…


5 Ingredient Double Chocolate Cookies

yield: about 2 dozen cookies – prep time: 5 minutes – cook time: 14-16 minutes


1 box of chocolate cake mix

1/2 cup vegetable or canola oil

2 eggs

1/2 cup brown sugar

1 cup mini chocolate chips

Step One: Preheat your oven to 350 degrees.  Empty the cake mix into a bowl and add the brown sugar.  Mix well until the brown sugar is completely combined


Step Two: Add the two eggs and oil then stir until smooth.


Step Three: Mix in the chocolate chips and cover with plastic wrap.  Chill for at least 20 minutes.


Step Four: Using a cookie scoop or two spoons, scoop out cookie dough onto a parchment lined baking sheet (or spray with non-stick) and bake for 14-16 minutes.  I give the range because every oven is different, just watch them and remove when they are fully baked through.  Let cool on the baking sheet for 5 minutes and then put on a wire rack to cool again for 10 minutes.