Cake Batter Chocolate Chip Cookies Recipes
CAKE BATTER CHOCOLATE CHIP COOKIES RECIPE - (4.5/5)
Provided by á-25649
Number Of Ingredients 10
Steps:
- 1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy. 2. Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles. 3. Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much. 4. Preheat oven to 350 degrees. 5. Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool. 6. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
CAKE BATTER CHOCOLATE CHIP COOKIES
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended.
- Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Servingsize 24 serving, Calories 165 kcal, Fat 8 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 182 mg, Carbohydrate 24 g, Sugar 14 g, Protein 1 mg
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- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed for about 1 minute until creamy and smooth. Add the egg and mix on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed.
- 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 combined.
- Cover tightly with plastic wrap and refrigerate dough for about 2 hours, or up to 3-4 days. This step is imperative. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If the dough is chilled longer than 2 hours, make sure to roll the cookie dough into balls after the 2-hour mark.
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