Irresistibly Easy Devil's Food Cookies: The Ultimate Chocolate Treat

Craving a deeply chocolatey cookie that’s incredibly simple to make? Look no further than these Devil’s Food Cake Cookies! Imagine thick, soft, and chewy cookies bursting with melty chocolate chips in every bite. The best part? This recipe uses just 4 ingredients and requires only one bowl for mixing. Get ready to experience the easiest and most satisfying chocolate cookie you’ve ever made.

Why You’ll Absolutely Love These Devil’s Food Cake Mix Cookies

These aren’t just good cookies; they’re exceptional! Here’s why this recipe will become your new go-to for chocolate cravings:

Intensely Chocolatey Flavor: The Devil’s Food cake mix base guarantees a rich, deep chocolate flavor that’s simply irresistible. These cookies are a chocolate lover’s dream come true.
Perfectly Soft and Chewy Texture: Thanks to the cake mix, these cookies achieve the ideal texture – incredibly soft centers with delightfully chewy edges. They practically melt in your mouth.
Unbelievably Easy to Make: Forget complicated recipes with long ingredient lists. This recipe is all about simplicity. Four ingredients and one bowl are all you need to create cookie magic.
Quick Prep and Cleanup: Minimal ingredients mean minimal prep time. And with just one bowl to wash, cleanup is a breeze. Perfect for busy bakers!
Crowd-Pleasing Delight: Whether you’re baking for a party, a potluck, or just a family treat, these Devil’s Food cookies are always a hit. Everyone loves a classic chocolate cookie, and this recipe elevates it to another level of deliciousness.

Simple Ingredients for Devilishly Delicious Cookies

This recipe prides itself on its simplicity. You only need four key ingredients to whip up a batch of these incredible cookies:

Devil’s Food Cake Mix: The star of the show! A 13.25-ounce box of Devil’s Food cake mix provides the perfect base for these cookies, delivering that signature chocolate flavor and soft texture. It’s crucial to check the box size, as manufacturers sometimes change package sizes.
Vegetable Oil: Using ½ cup of vegetable oil ensures that the cookies stay wonderfully moist and tender. Vegetable oil has a neutral flavor, allowing the chocolate to truly shine. Canola oil is also a suitable substitute.
Large Eggs: Two large eggs act as the binding agent, holding the cookies together and adding richness. They contribute to the chewy texture and overall structure of the cookies.
Chocolate Chips: No chocolate cookie is complete without chocolate chips! 1.5 cups of your favorite chocolate chips, be it semi-sweet, milk chocolate, or dark chocolate, will add bursts of melty chocolate goodness throughout every cookie.

Ingredient Substitutions and Tips

While these four ingredients are all you need, here are a few helpful tips and substitutions to keep in mind:

Cake Mix Variations: If you can’t find Devil’s Food cake mix, don’t worry! Any chocolate cake mix of the same size (13.25 ounces) will work. However, Devil’s Food mix provides the richest, deepest chocolate flavor.
Oil Options: While vegetable oil is recommended for its neutral flavor and moistness, canola oil is a perfectly acceptable alternative. Avoid using oils with strong flavors like olive oil, as they might alter the taste of the cookies.
Chocolate Chip Choices: Feel free to get creative with your chocolate chips! Semi-sweet chocolate chips are classic, but milk chocolate chips will create a sweeter cookie, and dark chocolate chips will intensify the chocolate flavor. You can also use chocolate chunks or even different flavored chips like peanut butter chips for a twist.

Step-by-Step Guide to Baking Perfect Devil’s Food Cookies

Making these Devil’s Food Cake Cookies is incredibly easy. Follow these simple steps for cookie perfection:

Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place the cookies in to bake.
Combine Wet Ingredients and Cake Mix: In a large mixing bowl, combine the entire box of Devil’s Food cake mix, ½ cup of vegetable oil, and 2 large eggs.
Mix Until Smooth: Using an electric mixer (hand mixer or stand mixer) or a sturdy spoon, mix the ingredients together until a smooth batter forms. Be careful not to overmix. Just mix until everything is well combined and the batter is uniform.
Fold in Chocolate Chips: Pour 1.5 cups of chocolate chips into the batter. Gently fold them in using a spatula or spoon, ensuring they are evenly distributed throughout the dough. Avoid overmixing at this stage to keep the cookies tender.

Scoop Dough onto Baking Sheets: Use a tablespoon or a cookie scoop to drop rounded spoonfuls of cookie dough onto ungreased baking sheets. Space the cookies about 2 inches apart to allow for spreading during baking.
Bake to Perfection: Bake in the preheated oven for 9-10 minutes. The cookies are done when the edges are set and the centers are no longer shiny. They might still look slightly soft in the center, but they will continue to set as they cool.
Cool and Enjoy: Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up slightly and prevents them from breaking when moved. Once cooled, they are ready to enjoy!

Expert Tips for Baking Success

To ensure your Devil’s Food Cake Cookies turn out perfectly every time, keep these expert baking tips in mind:

Double-Check Cake Mix Size: Always verify that your Devil’s Food cake mix is the standard 13.25-ounce size. Using a different size mix can affect the cookie dough consistency and baking time.
Use a Cookie Scoop for Uniformity: A cookie scoop is a baker’s best friend! It makes scooping cookie dough quick, easy, and ensures that all your cookies are the same size. This leads to even baking and a professional look.
Don’t Crowd the Baking Sheet: Spacing the cookie dough balls about 2 inches apart is crucial. This gives the cookies enough room to spread without sticking together, ensuring they bake evenly and have those perfectly chewy edges.
Avoid Overbaking: Overbaked cookies will be dry and crumbly. Bake just until the edges are set and the centers are no longer shiny. They will continue to bake slightly as they cool on the baking sheet.

Quick Shortcuts for Busy Bakers

Short on time? These shortcuts will help you get your cookie fix even faster:

Parchment Paper for Easy Cleanup: Line your baking sheets with parchment paper. This prevents sticking and makes cleanup incredibly easy. No scrubbing required!
Freeze Cookie Dough for Later: Prepare the cookie dough ahead of time, scoop it into balls, and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. You can then bake a few cookies whenever the craving strikes, straight from the freezer – just add a minute or two to the baking time.

Delicious Variations to Spice Things Up

Love this recipe but want to try something different? Here are some tasty variations to explore:

Black Forest Devil’s Food Cookies: Add a touch of cherry deliciousness by stirring in ½ cup of chopped dried cherries along with the chocolate chips.
White Chocolate Chip Devil’s Food Cake Cookies: Swap out the chocolate chips for white chocolate chips for a sweeter, creamy twist.
Peanut Butter Chocolate Devil’s Food Cookies: For peanut butter and chocolate lovers, stir in mini Reese’s peanut butter cups, peanut butter chips, or both!
Double Chocolate Devil’s Food Cookies: Enhance the chocolate intensity by adding cocoa powder to the batter or using dark chocolate chips and chunks.

Freezing and Storing Your Devil’s Food Cookies

These Devil’s Food Cake Cookies are perfect for making ahead of time and enjoying later. Here’s how to freeze and store them:

Freezing Cookie Dough:

Scoop cookie dough balls onto a baking sheet (no need to space them apart for freezing).
Place the baking sheet in the freezer until the dough balls are frozen solid.
Transfer the frozen dough balls to a freezer bag or airtight container and store in the freezer for up to 2 months.
To bake, simply place the frozen cookie dough balls on a baking sheet, spaced 2 inches apart, and bake as directed, adding 1-2 minutes to the baking time.

Freezing Baked Cookies:

Allow the baked cookies to cool completely on a wire rack.
Place the cooled cookies in a freezer-safe airtight container or freezer bag, layering them between sheets of parchment paper to prevent sticking.
Freeze for up to 3 months.
To thaw, remove the cookies from the freezer and let them thaw at room temperature for about 30 minutes.

Storing Baked Cookies:

Store leftover baked cookies in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to a month.

More Easy Cookie Recipes to Explore

If you enjoyed the simplicity and deliciousness of these Devil’s Food Cake Cookies, you’ll love these other easy cookie recipes:

Birthday Cake Cookies (link to birthday cake cookies recipe on foods.edu.vn if available)
Red Velvet Cookies (link to red velvet cookies recipe on foods.edu.vn if available)
Easy Peanut Butter Cookies (example – link to peanut butter cookie recipe on foods.edu.vn or similar)
Explore our full collection of easy cookie recipes (replace with actual category link on foods.edu.vn).

Recipe Card: Easy Devil’s Food Cake Cookies

Prep Time: 10 minutes
Cook Time: 9-10 minutes
Yield: About 20 cookies

Ingredients:

1 (13.25 ounce) box Devil’s Food cake mix
½ cup vegetable oil
2 large eggs
1 ½ cups chocolate chips

Instructions:

Preheat oven to 375°F (190°C).
In a large bowl, combine cake mix, vegetable oil, and eggs. Mix until smooth.
Stir in chocolate chips.
Drop rounded tablespoonfuls of dough onto baking sheets, 2 inches apart.
Bake for 9-10 minutes, or until edges are set and centers are no longer shiny.
Cool on baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely.

Recipe Notes:

Substitutions: Any chocolate cake mix (13.25 oz) can be used. Canola oil can replace vegetable oil. Try different types of chocolate chips or chunks.
Storage: Store cooled cookies in an airtight container at room temperature (2-3 days), refrigerator (up to 1 week), or freezer (up to 1 month).
Freezing: Freeze cookie dough or baked cookies following the instructions in the “Freezing and Storing” section above.
Scaling: Easily double the recipe for a larger batch. To halve it, use approximately 7 ½ ounces of cake mix.

Nutrition Information

Enjoy these incredibly easy and delicious Devil’s Food Cookies! They are sure to become a family favorite.

Irresistibly Easy Devil’s Food Cookies: The Ultimate Chocolate Treat