Put the butter, white sugar, brown sugar, and vanilla in a medium-size mixing bowl. Use an electric hand mixer to beat it until creamy. You don’t want to overmix it- about 2 minutes is a good mixing time.

Next, add in your egg and Kodiak waffle mix and mix again. After the Kodiak mix is fully incorporated, stir in the chocolate chips.

Chill dough for 1 hour in the fridge.

Preheat the oven to 375°F (190°C). Line a metal cookie sheet with parchment paper.

Using a cookie scoop, put nine scoops of cookie dough (half the dough) on your prepared cookie tray. Leave adequate space on the tray between the cookies. You’ll be baking half a batch at a time.

Bake cookies for 9-11 minutes if on a light cookie sheet, or 8-9 minutes if on a dark cookie sheet. The cookie sheet should be on an oven rack about one-third of the way from the top of the oven.

Pro tip! If you want a soft cookie, make sure you take them out of the oven before they look done. They will continue to firm up as they cool.

Let the cookies cool on the baking tray for 2 minutes before moving them to a wire rack to finish cooling. If using a dark baking sheet, you’ll want to get them off the sheet as soon as you can.

Enjoy your delicious homemade Kodiak Cake cookies!