These might not strictly be chocolate chip cookies, but they have landed a spot on my favorites list close to my Memomma’s famous, irreplicable chocolate chip cookies. Make sure to use good quality white chocolate chips, such as Ghiradelli or Hershey’s. This recipe doesn’t require exact amounts. When it’s all mixed, just vary the amount of added flour to find the right consistency.
flour (variable amount)
1. Preheat oven to 350F.
2. In KitchenAid mixing bowl combine the softened butter, egg, vanilla and stir until combined.
3. Add the cake mix and stir until batter is smooth.
4. Fold in the coconut flakes, dried fruit, white chocolate chips.
5. Add the flour, one tablespoon at a time, as needed to help solidify the dough. The more flour used, the more cake-like and less chewy the cookies will be.
6. Place the mixing bowl in the freezer for 15 minutes. Do not skip this step or cookies will spread too much during baking.
7. Drop one-inch balls on parchment paper-lined cookie sheet. Press down tops of cookies. Cookies should not spread much.
8. Bake for 10 minutes or until cookies are barely browned on the bottoms. The tops may stay light while the bottoms will brown, so pull out even if tops appear not quite ready.They will solidify as they cool.
9. Allow the cookies to cool on the cookie sheets before attempting to move them.