Strawberry & White Chocolate Chip Cookies
Makes 2 dozen cookies
1 box (15.25oz) strawberry cake mix
1 teaspoon baking powder
1/3 cup Gil’s California Extra Virgin Olive Oil
1/2 teaspoon vanilla extract
1 cup white chocolate chips, divided
Preheat oven to 350°F and line two large baking sheets with parchment paper.
Place cake mix and baking powder in the bowl of an electric mixer fitted with the whisk attachment, stir to combine. Add eggs, olive oil, and vanilla extract, starting on low, whisk until combined, increasing the speed to medium once the batter begins to form. Remove the bowl from the mixer, add half of the white chocolate chips to the batter, and stir to incorporate. Using a small scoop or tablespoon measure, portion the batter, and place on the prepared baking sheet, spacing the portions 1 inch apart. Gently press the batter into a puck-like shape. Top the cookies with the remaining chocolate chips. Place in the oven and bake for 9-12 minutes, the cookies will still be a little soft but will firm once rested. Set the cookies aside to cool to room temperature before serving.