Design Eat Repeat

0 Preheat your oven to 350°F. 
1 In a medium-sized bowl, add dry chocolate cake mix ([adjustable]15.25 ounces), vegetable oil (½ cup), eggs (2 large), and cornstarch (1 teaspoon[/adjustable]). Use a large spoon or spatula to mix until combined (you do not need a mixer for these but if you do use one, only mix until combined; don’t overmix). Mix in semi-sweet chocolate chips ([adjustable]½[/adjustable] cup).
2 Line a cookie sheet with parchment paper. Use a 2-tablespoon-sized cookie scoop to scoop dough onto a parchment-lined baking sheet. Once scooped, use your hands to roll each of the scoops into a ball then slightly flatten the tops into a thick disc (see photo below). If desired, press a few extra chocolate chips on top. Tip: If needed, spray your hands with non-stick cookie oil before rolling. Dough will be thick & sticky. If you are still having trouble, pop the batter in the refrigerator for 15-20 minutes.
3 Bake at 350℉ for 8-10 minutes. The centers may look slightly underdone, but I'd recommend removing them from the over. Overbaking will create a crunchier cookie rather than the fudgy, soft texture we want.
4 Remove from the oven and allow the cookies to cool on the hot baking sheet for 10-15 minutes before removing them. This will allow them to finish baking on the hot sheet, as well as help them set. If you need to stack or store them immediately, place in the fridge to allow the chocolate chips to harden.
5 See "notes" section below for storage and freezing tips!