I have a fondness for chocolate chip cookies, so I normally make them from scratch, or if I’m feeling lazy, from a pre-made mix. Today I decided to try out something new, so I made a batch of Betty Crocker Double Chocolate Chunk cookies.
First impression: stiff dough. Really stiff dough. Really, REALLY stiff dough. The default recipe calls for the mix, 1/4 cup of of oil, two tablespoons of water and 1 egg. There is a note saying that for stiff dough, 1-2 additional tablespoons of water can be added. Well, I added in another tablespoon of water. The dough definitely softened up and it was easier to mix, but then it got incredibly sticky. And I mean sticky. Laying out the balls of cookie dough on the cookie sheet was like trying to lay out balls of semi-dried glue. It just didn’t work out too well.
Stickiness aside, the cookies tasted great, and they cooked to perfection. If you don’t mind having a battle with getting the cookie dough off your spoon and fingers and onto the cookie sheet, you’re in for a real treat!
Rating: 
P.S. As these cookies are quite chocolatey, be sure to keep them away from lab coats and all other white articles of clothing!
Hello, and welcome to In My Bag! My name is Jenn, and this is my product review blog. In My Bag is where I showcase my reviews of many of the products and services I buy and use, as well as the occasional trials, coupons and freebies that come my way. Interested in learning more? 
For some reason those type of cookies never do it for me. I end up making my own, which I have the recipe off the top of my head. I practically know it so well I do not even measure out anything…lol.