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Ingredients

1 (18.25 ounce) package strawberry cake mix 1 teaspoon baking powder 2 large eggs ⅓ cup canola oil ½ teaspoon vanilla extract 1 ¼ cups semisweet chocolate chips, or more to taste

Nutrition Info

188.1 calories carbohydrate: 27.4 g cholesterol: 23.3 mg fat: 8.2 g fiber: 0.2 g protein: 1.7 g saturatedFat: 2 g servingSize: - sodium: 239.8 mg sugar: 16 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
Mix together cake mix and baking powder in a large bowl and set aside.
Whisk together eggs, oil, and vanilla extract in a smaller bowl. Add egg mixture to cake mixture and stir vigorously to form a dough, be sure to incorporate all pockets of dry cake mix. Gently mix in chocolate chips.
Drop rounded balls of dough, about 2 1/2 tablespoons each, onto the prepared baking sheet, make balls taller than they are wide. Add 1 or 2 additional chocolate chips onto each cookie, if desired.
Bake in the preheated oven for 10 minutes, do not let cookies brown.
Allow the soft cookies to cool on the baking sheet for 3 minutes. Cookies will sink as they cool, you can press down gently with your fingers if necessary. Transfer cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.

16 cookies

This is one of my favorite cookie recipes, and the strawberry flavor and pink color make them a great surprise for Valentine's Day!