the ultimate food high

Take Boxed Cookies To A New Level

Chocolate chip cookies are my favorite treat, but only when they are done right. Store-bought cookies are out of the question—sorry, Chips Ahoy. I’m all about homemade, fresh out of the oven, eternally soft, gooey goodness. But who has the time and energy to perfect Grandma’s secret recipe? Not me. So here you go—from my roommate (who for the longest time I thought was a baking goddess), to me, to you: the secret to making boxed cookies better. You’re welcome.

Processed with VSCOcam with hb2 preset


  • 1 bag Betty Crocker chocolate chip cookie mix
  • 1 stick butter
  • 1 egg
  • Chocolate chips (optional but totally necessary)


  1. After preheating the oven to 375° you can disregard all other package instructions. Microwave the butter in a small bowl until completely melted. Place bowl in freezer. Wait about five minutes until the butter at the edge of the bowl has just begun to freeze. Remove from freezer and stir.
  2. In a medium bowl combine cookie mix, butter, egg, and additional chocolate chips. Stir until moist. Drop spoonfuls of the mixture onto a greased cookie sheet. Bake 8-10 minutes until golden brown on the bottom. Let cool—or don’t—and serve.


About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 10/13/2014 by in MUNCHIES and tagged , , , .
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