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White Chocolate Chewies




Source of Recipe


Tribune Media Services


List of Ingredients




Vegetable oil spray for misting the pans
1 package (18.25 ounces) plain devil's-food cake mix
1/3 cup water
4 tablespoons (half a stick) butter, melted
1 large egg
1 teaspoon pure vanilla extract
1 cup white chocolate chips


Recipe



Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist 2 cookie sheets with vegetable oil spray. Set the pans aside.

Place the cake mix, water, melted butter, egg and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.

Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat for 1 minute more. The cookie dough will be thick. Fold in the chips until well distributed.

Drop heaping teaspoons of the dough 2 inches apart on the prepared cookie sheets. Place the pans in the oven. (If your oven cannot accommodate both pans on the center rack, place one pan on the top rack and one on the center rack and rotate them halfway through the baking time.)

Bake the cookies until they have set but are still a little soft in the center, 10 to 12 minutes. Remove the pans from the oven. Let the cookies rest on the cookie sheets for 1 minute more. Remove the cookies with a metal spatula to wire racks to cool completely, 20 minutes.

Repeat the baking process with the remaining cookie dough. Makes 4 dozen 2-inch cookies.


These cookies freeze really well.

The preparation time is 5 minutes, the baking time is 10 to 12 minutes, and the assembly time is 15 minutes.