In honor of National Chocolate Chip Cookie Day I thought it would be appropriate to post a link with 25 Chocolate Chip Cookie Recipes
from Sally’s baking addiction blog! I am so excited to try these Cake Batter Cookies that look to die for!
- 1 and 1/4 cup (160g)all-purpose flour
- 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
- 1/2 teaspoon baking soda
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)
- 1/2 cup (80g) sprinkles
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer 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. 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. 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. Bake the cookies for 10-12 minutes until edges are slightly browned. Press chocolate chips into the tops of the cookies to make them look prettier. Let cool and enjoy!