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Instructions
Step
1
Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, vanilla and eggs with spoon until dough forms. Cover and refrigerate 1 hour.
Step
2
Shape dough into 1 1/4-inch balls; roll in sugar. Place on ungreased cookie sheets, about 2 inches apart. Discard any remaining sugar.
Step
3
Bake 9 to 11 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered at room temperature.
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A cake mix is just the right blend of flour, leavening, and flavorings—a tried and true shortcut to baking up everyday treats. Stirring a chocolate cake mix with eggs and oil yields a soft dough. Chilling it before rolling it into balls—protecting the dough from the heat of your hands—ensures that the cookies will be meltingly tender when they leave the oven.
Use a cookie scoop to make portioning cookie dough even faster and more consistent. It also ensures cookies will bake the same length of time.
Cookies turn out best when baked one cookie sheet at a time, on middle oven rack. Allow cookie sheet to cool completely between bakes. If cookie sheet is too warm, cookies may spread.
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