Ingredients: |
Ingredients: 1¼ c. all purpose flour (spoon & leveled)
1¼ c. yellow or white boxed cake mix (just the dry mix)
½ tsp. baking soda
¾ c. (1.5 sticks) unsalted butter, softened to room temperature
½ c. granulated sugar
½ c. packed light brown sugar
1 egg, at room temperature
1½ tsp. vanilla extract
1 c. chocolate chips
½ c. sprinkles
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Directions: |
Directions:1. In a large bowl, sift together, flour, cake mix and baking soda. Set aside.
2. Using hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly dispersed.
3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the baking time without thawing.)
4. Once the dough has been chilled, preheat oven to 350º. Line 2 large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies)
5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 T. of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide. Press a few chocolate chips into the tops of the cookie dough balls. Make sure to keep dough chilled when working in batches.
6. Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
7. Allow the cookies to cool on the baking sheet for 4 minutes and then transfer to wire rack to cool completely.
8. Make ahead tip. Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well - up to 3 months. Unbaked cookie dough balls freeze well - up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
*** NOTE: You can use funfetti cake mix and leave out the sprinkles called for in this recipe. Gluten free cake mix is NOT recommended. *** |
This recipe for Cake Batter Chocolate Chip Cookies is from