Double Chocolate Cookies

1 package (18.25 oz) plain* devil's food cake mix
1/3 cup water
4 Tbl. (1/2 stick) butter, melted (do not substitute margerine or it won't taste the same)
1 large egg
6 oz (1 cup) semisweet chocolate chips
1/2 cup chopped walnuts or pecans

*Plain cake mix has no added pudding. Duncan Hines brand meets this criterion, and so do some store brands.

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease 2 cookie sheets with solid shortening. Set the pans aside.

2. Place the cake mix, water, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop mixer and scrape the sides of the bowl. Increase the speed to medium and beat 1 more minute. Cookie dough will be thick. Fold in the chips and nuts.

3. Drop scoops of dough 2 inches apart on the prepared cookie sheets. Place in oven. If both sheets won't fit on the center rack, place one sheet on top and one in the center and rotate them halfway through the baking time.

4. Bake until set but soft in the center, 10-12 minutes. Remove pans from oven, let cookies rest on the cookie sheets for 1 minute. Remove with a metal spatula to cooling racks, let cool for 20 minutes. (I don't think we have ever had enough self-restraint to let them cool that long.)