Cake Batter Chocolate Chip Cookies Recipe 455 Recipes

CAKE BATTER CHOCOLATE CHIP COOKIES RECIPE - (4.5/5)

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

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.

CHOCOLATE CHECKERBOARD CAKE

Steps:

• Heat oven to 350°F. Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set. Place divider ring in one of the pans, following manufacturer's directions.
• In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes. Divide batter in half; stir cocoa into half of the batter.
• Spoon batter into each pan and using divider ring, following manufacturer's directions.
• Bake 18 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack. Cool completely, about 1 hour.
• Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate. Place cake on serving plate; frost side and top of cake with frosting. Store loosely covered.

LOADED GERMAN CHOCOLATE CAKE MIX BROWNIES

Steps:

• Heat oven to 350°F. Generously grease bottom and sides of 9- or 10-inch square pan with shortening or cooking spray.
• In large bowl, stir cake mix, melted butter, egg, milk and pecans until combined. Fold in chocolate chips and coconut. (Batter will be thick.) Lightly and evenly press batter in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.