1 (16-ounce) box gluten free yellow cake mix, or 1 recipe Gluten Free Vanilla Cake Mix
6 tablespoons (84 g) unsalted butter, at room temperature
2 eggs (100 g, out of shell) at room temperature, beaten
1 tablespoon (21 g) unsulphured molasses
1 teaspoon pure vanilla extract
4 ounces semi-sweet chocolate chips, plus a few more for topping if desired
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the cake mix and whisk to break up any lumps, then create a well in the center of the mix. Add the butter, eggs, molasses, and vanilla, and mix with a handheld mixer (or by hand with a spoon). The dough will be quite thick and rather sticky. Add most of the chocolate chips, and mix until they are evenly distributed throughout.
Drop the dough by rounded teaspoon on the prepared baking sheet (a #50 cookie scoop works perfectly), 2 inches apart. Place a few extra chocolate chips on top of each piece of cookie dough, if desired. Place the cookies in the center of the oven and bake until lightly golden brown all over, 9 to 10 minutes. Allow to cool until set on the baking sheet until firm.