Considerations when using cake mix for cookies

When using cake mix as a base for cookies, you'll need to make a few adjustments. The instructions on the box typically recommend three eggs, but for cookies, you'll only need two. This will help create a fluffier cookie that rises more than a cake, but not as much. The box will also suggest a certain amount of vegetable oil; however, you should ignore that measurement and use ½ cup of oil for your cookies. While vegetable oil works well, you can also opt for butter to achieve a richer flavor.
To achieve the best texture for your cookies, it's advisable to chill the dough before baking. This process, sometimes referred to as "aging" the dough, enhances the flavor. Chilling allows the fat to solidify, which reduces spreading in the oven and results in a denser cookie with a nice rounded top. A 30-minute chill in the fridge is sufficient, but letting it sit overnight will fully hydrate the flour, yielding a thick and chewy cookie.
Lastly, for larger cookies, don't hesitate to scoop out a bigger ball of dough than usual. Each portion should be shaped into a loose, imperfect mound and weigh approximately 6 ounces.
Recommended

Should You Thaw Frozen Berries Before Using Them In Baked Goods?

How To Recreate Auntie Anne's Sweet Glaze Dip At Home

For Perfect Banana Bread Now, Stop Playing The Waiting Game

Store Brown Sugar Properly And Never Deal With Clumps Again
Next up