"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cake Batter Chocolate Chip Cookies Recipe

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This recipe for Cake Batter Chocolate Chip Cookies, by , is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
From Christine's recipe box

Category:
Category:

Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 cup dry mix from vanilla or yellow boxed cake mix
tsp. baking soda
tsp. salt
cup unsalted butter, softened
cup granulated sugar
cup packed light brown sugar
1 egg, at room temperature
1 tsp. vanilla extract
1 cup chocolate chips (or cup white and cup semi-sweet choc. chips)
cup sprinkles

Directions:
Directions:
Sift together flour, cake mix and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg until creamy, scraping the bowl occasionally, then mix in the vanilla. Add the flour mixture to the wet ingredients and mix until just combined. Do not over mix. Add in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 2 hours. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to keep the cookies from spreading too much. Can keep in refrigerator up to 4 days but roll the dough into balls and cover tightly at the 2 hour mark.

When ready, scoop rounded tablespoons of the cold dough onto a parchment lined cookie sheet. Shape your cookie dough balls to be "taller" than they are wide. If desired press a few chocolate chips on top for looks. Make sure to keep dough chilled when working in batches.

Bake in a preheated 350 oven for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool. Allow to cool on the baking sheet for 4 minutes then transfer to a wire rack.

 

 

 

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