Chocolate Chocolate Chip Cookies

My friend Julie at Weight Watchers told me to take the Pumpkin Chocolate Chip Cookie recipe (in this blog) but use a chocolate cake mix instead of the spice.  This is the result and believe me when I tell you that they are very dangerous to have in the house!  They are SO good!  Portion control people!  Keep them in the freezer and just take out what you plan to eat or I can guarantee that you will eat the entire batch.  Don’t say I didn’t warn you! Just 3 ingredients make the most delicious cookies ever!   (Picture shows a 29 oz. can of pumpkin because that is all the store had at the time.  I was making these and the Pumpkin Chocolate Chip cookies at the same time so I just split the can between the two recipes – 14 5/8 oz. per recipe).

Preheat oven to 350 degrees.

1 (15 oz.) can pumpkin

1 chocolate cake mix

Combine pumpkin and cake mix.  Mix well.

3/4 cup mini chocolate chips (4 3/4 oz.)

Add chocolate chips.  Mix well.

Drop by teaspoons onto cookie sheet. Make 35 cookies.

Make sure to get 35 cookies – so each cookie is 2 PointsPlus.

Bake at 350 degrees for 18 minutes.

Note: You can substitute the chocolate cake mix for other flavors such as spice or carrot.  See Pumpkin Chocolate Chip recipe in this blog.

Freeze:  These cookies free well in a zip lock freezer bag.  This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.

Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.

FULL RECIPE WITHOUT PICTURES:

CHOCOLATE CHOCOLATE CHIP COOKIES

1 (15 oz.) can pumpkin

1 chocolate cake mix

3/4 cup mini chocolate chips (4 3/4 oz.)

Preheat oven to 350 degrees.

Mix pumpkin with dry cake mix.

Add chocolate chips.

Drop by teaspoons onto sheet. Make 35 cookies.

Bake at 350 degrees for 18 minutes.

Note: You can substitute the chocolate cake mix for other flavors such as carrot or spice.  See Pumpkin Chocolate Chip recipe in this blog.

Freeze:  These cookies free well in a zip lock freezer bag.  This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.

Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.