Ingredients: |
Ingredients: 1¼ cup all-purpose flour
1¼ cup dry mix from vanilla or yellow boxed cake mix
½ tsp. baking soda
½ tsp. salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 egg, at room temperature
1½ tsp. vanilla extract
1 cup chocolate chips (or ½ cup white and ½ cup semi-sweet choc. chips)
½ cup sprinkles
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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 350º 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. |
This recipe for Cake Batter Chocolate Chip Cookies is from