Devil’s Chocolate Cookies

1 – 468 g pkg Devil’s Chocolate Cake Mix (1)

1/3 cup canola oil (75 mL)

2 large eggs (2)

2 tsp (10 mL) instant coffee dissolved in 2 tsp (10 mL) water

3/4 tsp cinnamon (4 mL)

1 cup white chocolate chips (250 mL)
1. To a large bowl, add all ingredients except chocolate chips and mix with a fork until just combined. Mix in chocolate chips until evenly distributed. Cover and place in refrigerator for 30 minutes.
2. Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
3. Scoop cookie dough with a 1 Tbsp (15 mL) scoop and roll into balls. Transfer dough balls to baking sheets, placing them 2 inches (5 cm) apart.
4. Bake for 8-10 minutes being careful not to let them brown at edges. Cool for 5 minutes on cookie sheets, then transfer to wire rack to cool completely.