Cookies · Dessert

Cake Batter Chocolate Chip Cookies


cake 1

Cake Batter Chocolate Chip Cookies

Makes 12 large cookies


1-1/2 sticks (3/4 cup) unsalted butter, melted

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar

1 large egg, room temperature

1-1/2 teaspoons pure vanilla extract

1-1/4 cups (160g) all-purpose flour

1-1/4 cups (190g) yellow or vanilla dry cake mix (only the dry ingredients)

1/2 teaspoon baking soda

1/3 cup white chocolate chips

1/3 cup semi-sweet chocolate chips

1/2 cup (8og) sprinkles

  1. Pour the melted butter into the bowl of your stand mixer fitted with the paddle attachment (or just use a hand mixer). Add both sugars and mix on medium speed until combined. Add the egg and vanilla extract and mix on medium-high speed until combined, about 30 seconds. Scrape down the sides of the bowl if needed.
  2. Whisk together the cake mix, flour, and baking soda. Add flour mixture into wet ingredients over low-medium speed until just combined. Add in white and semi-sweet chocolate chips, along with sprinkles, and mix until evenly dispersed, 10-15 seconds.
  3. Portion cookies with a large cookie dough scoop onto a baking sheet lined with aluminum foil or parchment paper. Cover with plastic wrap, and freeze for 1 hour.*
  4. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone baking mat. Place the chilled cookies, 6 t0 a sheet, onto the mats. Bake for 13-15 minutes, or until the edges of the cookies are lightly browned. Let cool for 5-10 minutes on the baking sheets, and then move to a cooling rack.


Recipe barely adapted from Sally’s Baking Addiction


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