Chunky Chocolate Cookies

So these cookies were not planned ahead of time. My brother and sister-in-law have gone away on their first cruise (hope you guys are having a blast!) and today was my day to look after my beautiful niece, Elise! Lana and Elise always have a blast together! Lana and I set all of her dollhouses up in the living room to make a town, I had planned a trip walking downtown to the library, dress-up trunk was loaded up for hours of fun!

My niece arrived and her and my daughter dove right into the toys. They played with the town for awhile but then they headed back to my daughter's bedroom to break out the play kitchen supplies. Before I knew what was happening I was hearing "Please, please can we make a real food?" Who am I to say no to these two adorable girls? I scrounged around in the kitchen to attempt to come up with something they could help me make. Of course I have been on a bit of a healthy kick so my fridge was filled with fresh fruits, veggies, yogurt, cheese and meats. Nothing there. My baking supplies are low... and then I found my cake mix!

I have heard a lot about cake mix cookies but the only time I attempted one I was less then thrilled with the final product. But... the girls were gunning to help me in the kitchen and this was all I had to go on. Luckily there was a cookie recipe on the side of the chocolate cake mix box for Chunky Chocolate Cookies. I had most of the ingredients but was running low on chocolate chips. So I substituted some rainbow chips and we were in business! Of course the rainbow chips made them a lot more colorful and fun for the girls as well! Here is what we whipped up:

Chunky Chocolate Cookies

(from Duncan Hines Dark Chocolate Fudge Cake Mix Box)

1 pkg. Duncan Hines Classic Dark Chocolate Fudge Cake Mix

2 large eggs

1/2 cup (1 stick) butter or margarine, melted)

1/4 cup firmly packed brown sugar

1 tsp. vanilla extract

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans or walnuts

1.Preheat oven to 350°F.

2. Place cake mix, eggs, butter, brown sugar and vanilla extract in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and pecans (or walnuts). Drop by level measuring tablespoonfuls onto greased baking sheet.

3. Bake at 350°F for 12 minutes for chewy cookies (cookies will still be puffed) or 14 minutes for crisp cookies. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.

I found these cookies to be much better than the result of my first cake mix cookie experience. They are best eaten in the first few days after you make them as they do tend to dry out faster than regular cookies do. Enjoy!