On Friday, I finally broke down and got myself my very first (ever) cookie scoop!
Yes, all these years of baking and I’ve never owned a cookie scoop of any kind. I have never been a fan of using fancy kitchen gadgets when I cook – I grew up cooking with a few simple equipment, so I always stuck to the old fashion way of cooking.
Seriously though, all my mom had in the kitchen growing up were a few knifes, a cutting board, a wok, a spatula, a ladle, and a few pots. No fancy garlic presses, mango slicers, or onion choppers…
To this day, I still don’t own a lot of those fancy kitchen gadgets. I’m not caving into getting a garlic press, a mango slicer, or a juicer just yet, but I do own an onion chopper only because it was given to us as a wedding gift (which, has saved me a lot of tears lol). It also took me a few years to finally get a rolling pin. Before the rolling pin joined our family, I created my own cheap version of a rolling pin by wrapping a bottle of cooking wine in plastic wrap…
Anyway, now that I finally own a cookie scoop, I was determined to find a cookie recipe that required scooping cookie dough out of my mixer bowl this past weekend.
I’m not particularly fond of making desserts with premade cake mixes, but this recipe intrigued me so much that I just had to give it a try (and I was feeling a little lazy…). Plus, strawberries and chocolate are like a match made in heaven – just like cookies and milk, peanut butter and jelly, peanut butter and chocolate, chips and salsa, mashed potatoes and gravy, burger and fries…. need I go on?
I made these for a family cookout and they were a big hit. I added a few minutes onto the original cooking time stated on the site that I got the recipe from and they turned out soft and chewy. Plus, they were pink and were pretty to look at.
- 1 box strawberry cake mix
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 1/4 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine the cake mix and baking powder. In a smaller bowl, whisk the eggs, oil, and vanilla extract. Add the egg mixture to the cake mixture. Gradually turn electric mixer to medium speed and thoroughly mix batter for about 3 minutes, or until all the ingredients are combined. Stir in chocolate chips.
- Drop rounded balls of cookie dough, about 1.5 tablespoons each, onto the prepared baking sheet.
- Bake for 10-12 minutes, making sure the cookies do not turn brown. Remove from oven and let cool. As the cookies cool, the tops may settle down a bit. If not, you can press them down gently with your fingers. Transfer cookies onto wired cooling rack and allow to cool completely.
Surprisingly enough, these turned out to be pretty good. They were gone within minutes at our family cookout, and I think I may just have to make them again sometime to bring to work. Maybe I’ll make a double batch next time.
Who am I kidding, I just want to make more cookies just so I can use my new cookie scoop……
Recipe adapted from Sally’s Baking Addiction