8 ounces cream cheese, brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
1 large egg
2 teaspoons vanilla extract
one 18.25-ounce box red velvet cake mix, sifted (don’t skip sifting or you’ll have lumps that won’t incorporate; if the brand of cake mix you use is slightly larger, that’s fine, but smaller is not
okay or the dough will be too wet)
12-ounces (1 bag) semi-sweet chocolate chips
Combine the butter, cream cheese, egg, vanilla until creamed and well combined, about 10 minutes.
Stop, scrape down the sides of the bowl, add the cake mix, and combine, about 5 minutes.
Stop, scrape down the sides of the bowl, add the chocolate chips, and combine.
Using a large cookie scoop, 1/4-cup measure, or your hands, form 16 equal-sized mounds of dough, roll into balls, and flatten slightly.
Preheat oven to 350F, line a baking sheet with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for 13 to 15 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up some as they cool. Allow cookies to cool on baking sheet for about 10 to 15 minutes before serving.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 4 months.
Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for Badatsports.com (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.