Why This Recipe Works: Cake Batter Chocolate Chip Cookies!

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. In a large bowl, sift together the flour, cake mix, salt and baking soda. Set aside.
2. Beat the softened butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix on medium-high for about 1 minute until combined, scraping down the bowl as needed.
3. Add the flour mixture to the wet ingredients and mix on medium-low until just combined. Add the chocolate chips and sprinkles and mix on low until evenly distributed.
4. Cover the dough tightly and refrigerate for at least 2 hours (up to 3–4 days). If chilling longer than 2 hours, roll the dough into balls after the 2-hour mark, then store them covered in the refrigerator. The balls can be frozen for up to 3 months; bake them without thawing, adding 1 minute to the bake time.
5. Preheat the oven to 350°F (177°C). Line large cookie sheets with parchment paper or silicone baking mats.
6. Scoop rounded balls of cold dough, about 1.5 tablespoons (about 35g) each, onto the prepared sheets, shaping them taller than they are wide. Keep the remaining dough refrigerated while working in batches.
7. Bake for 13–15 minutes, until the edges are lightly browned; the centers will look very soft. Press in a few extra chocolate chips while warm if you like.
8. Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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