Over the past few months my close friend and I have become
obsessed lovers of anything cake batter flavored. I really, REALLY like cake batter and sprinkles a lot. I mean who doesn't though? I even order sprinkle donuts like a big girl :) For mothers day this year my friend gave me this awesome baking cookbook. Sally has a baking blog where is all started then she wrote the cookbook. Every recipes is mouthwatering and will want to get you baking ASAP. First recipe I tried was the Cake Batter Chocolate Chip Cookies. Ohmygoodness they are ssssooooo good! No doubt one the best cookie recipes EVER in life. I may or may not have ate some cookie dough, clearly I don't fear salmonella. I made these yesterday for the 4th time during my sons nap since discovering these. Chilling the dough is a necessary step I could not wait that long haha! I made them and was eating one in about 45 minutes. They are dangerously delicious!
In a large bowl sift flour, cake mix and baking soda. Set aside. If you use funfetti sift out sprinkles save to use later.
Soft chewy cookie with sprinkles, chocolate chips, cake mix, white chocolate chips...are you ready for this?
Cake Batter Chocolate Chip Cookies
Yields 2 dozen
1 1/4 cup all purpose flour
1 1/4 cup cake mix (yellow or vanilla) I used funfetti per suggestion from my friend
1/2 tsp baking soda
3/4 cup (1.5 sticks) unsalted butter softened, to room temp
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temp
1 1/2 tsp vanilla extract
1/2 cup chocolate chips (I used semi-sweet)
1/2 cup white chocolate chips
1/2 cup sprinkles
Using a 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 disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory. (As previously stated I had no patience to wait, when I made these yesterday. Chilling makes a big difference, but they still tasted amazing) 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 the refrigerator until ready to bake.
Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.
Bake the cookies for 10-12 minutes until edges are slightly browned.
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days. They won't last that long!
I encourage you to visit her blog, you won't be disappointed and if you try these let me know what you think!!
*This is not a sponsored post all opinions are my own