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Cake Batter Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 89 reviews

These Cake Batter Chocolate Chip Cookies combine the nostalgic flavor of boxed cake mix with classic chocolate chip cookies to create a soft, chewy treat speckled with colorful sprinkles and chocolate chips. Perfectly balanced with a slightly sweet, cake-like texture, these cookies are chilled before baking to prevent spreading, resulting in thick, tall cookies with a tender crumb and delightful bursts of vanilla and chocolate in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/3 cup (167g) all-purpose flour (spooned & leveled)
  • 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (dry mix only)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Add-Ins

  • 1 cup (180g) chocolate chips (1/2 cup white and 1/2 cup semi-sweet)
  • 1/2 cup (80g) sprinkles

Instructions

  1. Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, dry cake mix, baking soda, and salt to ensure an even distribution of leavening agents and flavor. Set this mixture aside for now.
  2. Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed until the mixture is creamy and smooth, about 3 minutes. This step is crucial for a tender cookie texture.
  3. Add Egg and Vanilla: Add the egg to the creamed mixture and beat on high speed until fully combined, approximately 1 minute. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients. Then, add the vanilla extract and beat again on high until combined.
  4. Mix in Dry Ingredients: Add the sifted dry ingredient mixture to the wet ingredients and mix on low to medium speed just until combined, being careful not to overmix which could lead to dense cookies.
  5. Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and sprinkles by mixing on low speed until they are evenly distributed throughout the dough.
  6. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours and up to 3-4 days. This step is essential to prevent the cookies from spreading too much during baking. If chilling longer than 2 hours, roll the dough into balls about 1.5 tablespoons each after the initial 2-hour chill, place on a plate, cover, and keep refrigerated until baking. Dough balls can also be frozen for up to 3 months.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  8. Scoop and Shape Dough: Using a medium cookie scoop or spoon, scoop rounded balls of the chilled dough (about 1.5 tablespoons or 35g each) onto the ungreased baking sheets. Shape the dough balls to be slightly taller than wide to encourage thick, tall cookies. Keep remaining dough refrigerated when working in batches.
  9. Bake Cookies: Bake the cookies in the preheated oven for 13 to 15 minutes or until the edges are lightly browned. The centers will still look soft but will set as they cool.
  10. Optional Garnish and Cool: While the cookies are still warm on the baking sheet, optionally press a few extra chocolate chips into the tops for a pretty presentation. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Store Cookies: Once fully cooled, store cookies covered at room temperature for up to one week to maintain freshness.

Notes

  • Chilling the dough is crucial to prevent cookies from spreading too much and to develop the best texture.
  • You can freeze cookie dough balls for up to 3 months; bake from frozen, adding 1 minute to the baking time.
  • Use a medium cookie scoop for uniform cookie sizes which helps them bake evenly.
  • Press extra chocolate chips on warm cookies for an attractive finish if desired.
  • For a different flavor, you can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate.

Keywords: cake batter cookies, chocolate chip cookies, cake mix cookies, soft cookies, sprinkles cookies, dessert cookies

Find it online: https://spiceupwithsophie.com/cake-batter-chocolate-chip-cookies-recipe/