I may have a girl, food crush on Sally from Sally’s Baking Addiction. For many reasons. No. 1: her recipes are fabulous; No. 2: I have yet to try one that I don’t like and No. 3: she developed this AMAZING cake batter chocolate chip cookie recipe. Holy God. They. Are. Amazing.
I learned a lot while making these cookies, particularly:
The importance of chilling the dough before rolling and baking.
That “tall” scoops of dough yield thick cookies.
I made these for Mother’s Day today. Overall, they were a hit. All of my teenage cousins ravaged the tray before it was time for dessert (good sign #1). I had an uncle steal away cookies for a snack later on (good sign #2). My father (who’s a chef) loved them (good sign #3). And finally… I left with an empty dish. The true victory of any baker!
And just one more photo of these delicious cookies.
Yum. Yum. Yum!
- 1 1/4 cup flour
- 1 1/4 cup yellow cake mix
- 1/2 teaspoon baking soda
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup rainbow sprinkles
- Mix the flour, cake mix and baking soda. Set aside.
- Cream butter and sugars with an electric mixer. Add in the egg and vanilla.
- Add the dry ingredients to the wet until combined (do not over mix!).
- Fold in the chocolate chips and sprinkles.
- Cover with plastic wrap and refrigerate for at least 1 hour (note: I let mine sit overnight).
- Preheat oven to 350 degrees.
- Scoop rounded tablespoons of dough onto ungreased baking sheets (note: make each scoop “tall”).
- (while in between batches, put remaining dough in fridge to stay cool)
- Bake 10-12 minutes. Let cool on wire rack; the centers will look soft, but will set while cooling.