Big Fat Cookies
Big Fat Cookies are soft, chewy treats loaded with semi-sweet chocolate chips, perfect for satisfying sweet cravings and sharing with friends or family.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a cookie sheet with shortening.
- Prepare the cake mix as directed on the package, using 1/2 cup water and 2 eggs, omitting salad oil.
- Drop the dough by rounded tablespoonfuls onto the greased cookie sheet, about 3 inches apart.
- Sprinkle each cookie with semi-sweet chocolate chips.
- Bake in the preheated oven for 8 to 10 minutes or until almost no impression remains when touched lightly.
- Cool on the cookie sheet for 1 minute.
- Lift the cookies to a rack with a pancake turner to cool completely.
Tips & Substitutions
For a chewier texture, consider adding an extra egg yolk. If you don't have cake mix, you can substitute it with equal parts flour, sugar, and baking powder. To enhance the chocolate flavor, try adding a dash of espresso powder. Make sure to space the cookies well on the sheet to allow for spreading, and consider using a silicone mat for easy removal.
Serving Suggestions
These Big Fat Cookies are perfect for a sweet treat any time of day. Serve them warm with a glass of milk or alongside a scoop of vanilla ice cream for an indulgent dessert. They also make a delightful addition to a cookie platter for gatherings or pair beautifully with a slice of Esther'S Orange Marmalade Cake for a unique dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer, then transfer them to a freezer-safe bag. When ready to enjoy, thaw at room temperature or reheat in the microwave for a few seconds to restore softness.
Nutrition & Diet Analysis (per serving)
Each serving of Big Fat Cookies contains roughly 1 calories, with 0g protein, 0g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with different flavors of cake mix, such as chocolate or red velvet, to create unique cookie variations. Just ensure that the other proportions remain the same to maintain the desired texture.
What can I substitute for eggs in this recipe?
If you're looking to make these cookies egg-free, you can use a flaxseed meal substitute by mixing 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it becomes gel-like, then add it to your cookie mix.
How do I know when the cookies are done?
The cookies are done when they are slightly golden around the edges and a light touch leaves almost no impression. Keep an eye on them, as baking times may vary slightly based on your oven and the size of the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).