5 Ingredient Yellow Cake Mix Chocolate Chip Cookie Recipe (2024)

FAQs

What happens when you put melted chocolate in cake mix? ›

Adding melted chocolate to the sponge mixture gives it a fudgier texture, but you can leave this out and simply use the cocoa paste for a lighter (and cheaper) cake.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

all you need to do is mix together the ingredients. that are called for on the box. and then add 1 4 cup of cocoa powder, and that's it! once you add that, you have the most perfect, delicious chocolate cupcakes.

Add ¼ cup (30 g) of cocoa powder to each package of mix. Just pour the unsweetened cocoa powder into a mixing bowl along with the dry white or yellow cake mix. Whisk it for about 30 seconds to blend the cocoa with the mix.

Baking Soda Substitute

Baking soda is generally about three times stronger than baking powder, so adjust your recipe accordingly. Baking soda and baking powder can produce cookies with different textures. Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies.

Using melted butter (and slightly more flour to counteract the liquid) increases chewiness. Chilling the dough results in a thicker cookie.

Baking powder simply adds carbon dioxide to the equation, providing a more forceful pressure that encourages a dough to spread up and out. Without the well-developed elasticity of a bread dough, the strands of gluten in cookies would sooner snap than stretch, cracking along the surface.

Density: Chocolate chips are denser than the batter they are mixed into. As a result, gravity pulls them down through the batter to the bottom of the tin as the bake cooks. This is particularly problematic in recipes with a very wet or thin batter, as there is nothing to 'hold' the chips up.

Yes you can use a white cake mix and make a chocolate cake. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed.

A small amount will be fine, but if you try to add enough to make it significantly chocolate flavored, you'll throw off both the wet/dry ratio and the acid chemistry of the mix, and probably end up with an unsatisfactory cake.

Do you flatten chocolate chip cookies before baking? ›

Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture.

Melted butter incorporates more easily into the dough, creating a more cohesive and pliable dough. Use a mixture of baking powder and baking soda as leavening agents. Baking powder provides lift and helps create a fluffy texture, while baking soda helps to densify the cookie and create a chewier texture.

Yes you can use a white cake mix and make a chocolate cake. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed.

Start with a yellow cake mix. Omit the egg yolks and use only the egg whites. You can usually find instructions on the cake mix box for the number of eggs needed. Use clear vanilla extract instead of regular vanilla extract to maintain the "white" appearance and flavor.

It's mostly in the wet ingredients, namely: eggs. Those shelled ovals make almost all the difference between white and yellow cakes. White cake uses only, or almost all, egg whites. Yellow cakes get their color and more custardy flavor from using whole eggs, including the yolks (sometimes extra).