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
- 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.
- 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.
- 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.*
- 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