Tasty Tuesday: Double Chocolate Puff’s…

6 Aug

Another recipe I recently made in my 20 dozen cookies are these amazing things! They are to super delicious! Probably some of the lightest cookies I have made.  Unfortunately, I didn’t take a photo of these, but these are the ones I was least inclined to share, and disappeared the fastest!

Enjoy!

Double Chocolate Puffs (Chocolate Whippersnappers) Yield: 3-4 dozen cookies based on size

Do not preheat your oven quite yet – this cookie dough needs to chill before baking.

Ingredients:

  • 1 large beaten egg (just whip it up in a glass with a fork)
  • 2 cups Cool Whip (I used lite)
  • 1 cup mini chocolate chips
  • 1 package chocolate cake mix, the size you can bake in a 9 inch by 13 inch pan.

½ cup powdered (confectioner’s sugar) in a seprate small bowl.

Directions:

  1. Chill 2 teaspoons from your silverware drawer by sticking them in the freezer. You want them really ice cold. This will make it a lot easier to form the cookies after the dough is mixed.
  2. Pour the beaten egg into a large bowl.
  3. Stir in the cool whip.
  4. Stir in the mini chocolate chips.
  5. Sprinkle the cake mix over the top and fold it in, stirring only until everything is combined. The object is to keep as much air in the batter as possible.

Note: the dough is very sticky. It’s much easier to work with if you chill it for at least an hour.

  1. After you dough has chilled for an hour, preheat your oven to 350 degrees F, rack in the middle position.
  2. Take the dough out of the refrigerator, your spoons out of the freezer, and scoop the dough one teaspoon at a time into a bowl of powdered sugar. Roll the dough around with your fingers to form powdered sugar-coated cookie dough balls.
  3. Place the sugar-coated cookie balls on a greased cookie sheet. 12 cookies to a sheet.
  4. Bake the cookies at 350 degrees F for 10 minutes, letting them cool on the cookie sheet for no more than 2 minutes and then move them to another rack. If you don’t move them they will stick to the sheet.

Source: JoAnne Fluke’s Lake Eden Cook Book – Hannah Swensen’s Recipes from the Cookie Jar

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