In a large mixing bowl, beat together dry cake mix, butter, milk, vanilla extract, and egg until smooth. Stir in chocolate chips.

Drop 2 tablespoonfuls dough onto ungreased cookie sheets, leaving at least 2 inches between cookies (this dough spreads a good bit while baking).

Bake at 350℉ for 10-12 minutes until edges are set, but centers still appear soft.

Cool on pan for 1 minute; remove to a cooling rack and cool completely.

Store tightly covered in an airtight container.

A 2-tablespoon cookie scoop makes it super quick and easy to scoop the cookie dough and keep the cookies roughly the same size.

These cookies spread a good bit while baking, so leave plenty of room between them. I only place 8 cookies on a baking sheet at a time.

When done, the cookies will look soft in the center and will be light in color. They'll be overdone if you wait until they're golden brown in color.

Classic Yellow cake mix produces a sweeter cookie with a bit of a cake-batter flavor. Butter Golden cake mix produces a less sweet, more straight-up chocolate chip cookie-tasting cookie. I prefer those made with Butter Golden cake mix, while my husband and 10-year-old daughter prefer those made with Classic Yellow.

To get the "pretty" look of baked cookies studded with chocolate chips on top, scoop cookie dough onto the baking sheet. Then place 3 or 4 additional chocolate chips on the top of each cookie dough ball, gently pushing them into the dough slightly without covering the chocolate chips in dough.