Swirl Chip Cookies
Makes about 2 ½ dozen, depending on how enthusiastically you scoop the dough.
1 box of Duncan Hines Fudge Marble Cake Mix (contains two packets of mix: chocolate and yellow)
1/3 cup of vegetable or canola oil. Any neutral flavored oil will work.
3 Tbs water (or a bit more to adjust for consistency)
1 large egg, slightly beaten
½ cup of chocolate chips (any kind that you like: semi sweet, milk, mini, chunk)
Preheat oven to 350°
In a large bowl using a wooden spoon, mix together yellow mix packet, oil, egg and 3Tbs of water.
Fold in chocolate chips.
Transfer about 1/3 of the dough to a medium size bowl. Sprinkle chocolate mix packet over the transferred dough. Work the chocolate mix into the dough with a spoon. You may need to add a few drops of water to allow the mix to come together. Be careful not to add too much water at this stage, as to not make the chocolate dough too runny.
Transfer chocolate dough back into the large bowl with the yellow dough. DO NOT STIR! Simply place the chocolate dough on top of the yellow dough and spread it out gently. Using a tablespoon scoop, scoop out the dough, making sure to get some yellow dough and some chocolate on each spoonful. Drop onto parchment lined baking sheets.
Bake for 8-10 minutes. Cookies will seem just set. Allow to cool on sheet for 5 minutes and transfer to a wire rack to finish cooling.
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