Moist and Gooey Chocolate Cookies

Moist and Gooey Chocolate Cookies

5 stars from 1 rating of Moist and Gooey Chocolate Cookies

I originally made these cookies for the office chow-hounds but the first batch never made it past my home chow-hounds. My son declared these little gems to be the best ever. I took my second batch to the office. They were gone before the first coffee break!

The simplicity of the cookies make them a real gem. They require only 15 minutes to mix and clean up. Let them rest 2 hours (or overnight) in the refrigerator to firm up before rolling the dough into balls for baking.

I mix them ahead of time and then bake them fresh as needed.

These cookies do not require specialty baking tools. If you have a small hand mixer, baking sheets, and parchment paper then you are ready to begin cookie baking. My favorite baking sheets are rimmed, cast aluminum.

Moist and Gooey Chocolate Cookies

Easy Moist and Gooey Chocolate Cookies. You can mix these cookies in 15 minutes. Place them in the refrigerator for at least 2 hours and then bake off in 12 minutes.
Easy Moist and Gooey Chocolate Cookies. You can mix these cookies in 15 minutes. Place them in the refrigerator for at least 2 hours and then bake off in 12 minutes.

Cook Time

Prep time: 2 hours 15 min
Cook time: 12 min
Ready in: 2 hours 27 min
Yields: 2 dozen

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (18 ounce) box chocolate cake mix, super moist
  • 1/2 cup raw cane sugar, for rolling cookies in
  1. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Add vanilla extract. Mix in cake mix just until incorporated. Give the bottom of the mixing bowl an extra stir with a spatula to check for dry cake mix.
  2. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely, if possible. They are usually eaten before cooled at my house!
  3. Roll the chilled batter into tablespoon sized balls and then roll them in raw cane sugar. Place on an ungreased cookie sheet, 2 inches apart. My favorite cookie sheets are aluminum pans with sides.
  4. Preheat oven to 350°. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely, if possible. They are usually eaten before cooled at my house!

Rimmed Baking Sheets

Focus Foodservice Commercial Bakeware 13 by 18 Inch 18 Gauge Aluminum Half Sheet Pan
Focus Foodservice Commercial Bakeware 13 by 18 Inch 18 Gauge Aluminum Half Sheet Pan

These are my favorite baking sheets. I keep all 8 in the freezer to be ready for baking at any time. I find these baking sheets are far more versatile than insulated cookie sheets. They are truly the workhorses of my kitchen and are worth the price.

 

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