Sunday, June 30, 2013

Diff Kinda Choco-chip Cake Mix Cookies

Last month, I published the PC cake mix cookies recipe—featuring pecans and coconut, and using French Vanilla cake mix as the dry ingredient base. This time, I thought about a familiar, yet different cooky recipe, using my standard cake mix recipe. One variation of chocolate chip cookies is using half white cake mix and half fudge or chocolate cake mix.

In the distant past, I used to buy Jiffy Cake Mix, one white and one chocolate, and mix them together. (Each Jiffy box holds 9 ounces of powder, about half the amount of regular cake mix.) The Jiffy website alludes to less availability of their products in stores than the company prefers, although it does have a webpage for online shopping.

Hmm, the cartoon carton reminds me of Justin Timberlake in the SNL Veganville skit, looking like a pink brick of tofu. Anyway, as my supermarket did not carry Jiffy cake mixes, I thought I might buy one of each full-size mixes, weigh, mix half and half, and save the other halves for something in the future.

I spotted Duncan Hines' marble cake mix and decided to buy that powder instead—one box of mix instead of two. The box contains one main sack of white cake mix and a small pouch of chocolate powder mixture.

My pixstrip shows the ingredients on the left (powder mixes, coconut, chocolate chips, eggs, oil), baked cookies in the middle, and cooled and stacked cookies on the right.

Implements
  • cooky pan(s)
  • pastry blender
  • medium-large mixing bowl
  • small mixing bowl or large cup or jar (for eggs and oil)
  • measuring cup
  • measuring spoons
  • cooky spatula to lift and transfer baked cookies
  • cooling rack for done cookies

Ingredients
  • 2 eggs
  • 1/3 C cooking oil (I replaced 1 T with sesame oil.)
  • 1 18ish oz. marble cake mix (I used Duncan HInes brand.)
  • 1 C flaked coconut (I broke up the bigger, stuck clumps.)
  • 1 C chocolate chips

Instructions
  1. Preheat the oven to 350 degrees.
  2. Pour the coconut into a medium-large mixing bowl, breaking up the lumps.
  3. Pour the cake mix white cake and chocolate powders into the coconut, using the pastry blender to blend together.
  4. In a bowl or large cup, combine the oil and eggs. For a more aromatic flavor, exchange 1 T of the oil with 1 T sesame oil.
  5. Pour the wet ingredients into the larger bowl and use a pastry blender to stir the ingredients together.
  6. Fold in the chocolate chips.
  7. Use a round tablespoon to scoop the dough. Shape to rounded, level, or concave height.
  8. Drop the spoon's dough onto the cooky sheet. Slightly press the lumps with the bottom of the measuring cup for flatter cookies. OK, be lazier and press down with palm or fingers together.
  9. Bake for about 10 to 11 minutes until the edges are lightly browned.
  10. Use the cooky spatula to lift and transfer the done cookies onto cooling rack. These cookies don't actually require much coaxing to loosen them from the pan.

Shaping the dough slightly concave yielded 52 cookies, same number as the pecan coconut cookies. The calories amount is a bit more—78 for these, 82 for the PCs. However, 4 calories per cooky difference isn't a lot to fuss about.

The following table shows the effect of including or excluding chips, coconut, or both. Note that omitting both chips and coconut result in the grand calorie savings of 25 per cookie. Can you stop at one?

Ingredient, calories
Version
A
B
C
D
cake mix powders, 2040
2 eggs, 140
1/3 C oil, 533
1 C coconut, 560
1 C chocolate chips, 800
batch (52), total calories
4073
3273
3513
2713
calories per cookie
~78
~62
~68
~52

One closing remark about this cooky recipe—the coconut didn't come through as prominently as I expected. A redo with adding coconut extract might enhance it more. Maybe fuggetabout coconut altogether.

Additional Past Cooky Recipes

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