Bake it
Devil’s Chocolate Cookies
Incredibly simple to make, these chocolate cake cookies have an elevated twist – coffee! The addition of instant coffee can amplify the chocolatey goodness in baked goods.
Updated
Ingredients
- 1 – 375 g pkg Devil’s Chocolate Cake Mix
- 3/4 cup all-purpose flour (175 mL)
- 1/3 cup canola oil (75 mL)
- 2 large eggs
- 2 tsp (10 mL) instant coffee dissolved in 2 tsp (10 mL) water
- 3/4 tsp cinnamon (4 mL)
- 1 cup white chocolate chips (250 mL)
Directions
- To a large bowl, add all ingredients except white chocolate chips and mix with a fork until just combined. Mix in chocolate chips until evenly distributed. Cover and place in refrigerator for 30 minutes.
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Scoop cookie dough with a 1 Tbsp (15 mL) scoop and roll into balls. Transfer dough balls to baking sheets, placing them 2-inches (5 cm) apart.
- Bake for 8-10 minutes being careful not to let them brown at edges. Cool for 5 minutes on cookie sheets, then transfer to wire rack to cool completely.
Nutritional Analysis
| Calories | 146 |
|---|---|
| Total Fat | 6.2 g |
| Saturated Fat | 2.2 g |
| Cholesterol | 17 mg |
| Sodium | 145 mg |
| Carbohydrates | 20.2 g |
| Fiber | 0.6 g |
| Sugar | 10.7 g |
| Protein | 2.2 g |
| Potassium | 73 mg |
