Chocolate Cookie

Chocolate Cookie
1 pkg, approx. 2½ cups (454 g) Mina's Purely Divine Chocolate Cake Mix
½ (113 g) cup butter or margarine
1 large egg (50 g)
2 Tbsp (30 g) water
  Vegan Version:
  Substitute 3 Tbsp of almond, coconut or soy milk in place of the egg, bake as directed below.
  Mix all ingredients in mixer for one minute. Dough will be sticky but firm. 
  Shape into two 2" round logs and wrap in wax paper. 
  Chill in refrigerator for three hours or overnight.
  Slice in ½" slices and bake on lightly oiled parchment paper lined cookie sheets. 
  Bake in 375ºF oven for 10 to 12 minutes. 
  Cool on wire rack.
  *Double Chocolate & Nut Cookies:
  Add ½ cup (112 g) chocolate chips and ½ cup (60 g) walnuts to cookie dough. 
  Makes 3 dozen (23 grams each).
  *Peanut Butter Sandwhich Cookies:
  Add one 11 oz pkg. peanut butter and milk chocolate pieces to the cookie dough
  Mix ½ cup peanut butter and ½ cup chocolate frosting. Sandwhich between two cookies. 
  Makes 25 cookies (48 grams each). 
Chocolate Cookie
  *Peppermint Chocolate Sandwhich Cookies:
  For mint filling, combine 2 cups confectioners sugar, 3 Tbsp half and half cream,coconut or almond milk, pinch of salt and ¼ tsp of peppermint extract. Sandwhich between two cookies. 
  Makes 25 cookies.