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Cake Batter Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 87 reviews

Delight in these Cake Batter Chocolate Chip Cookies, combining the rich flavors of cake mix and classic chocolate chips for a soft, chewy texture with a fun sprinkle surprise. Perfectly chilled dough ensures minimal spreading and maximum flavor.

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 egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Add-ins

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

Instructions

  1. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, yellow or vanilla cake mix, baking soda, and salt. Set this mixture aside to prepare the wet ingredients.
  2. Cream Butter and Sugars: Using a hand or stand mixer with a paddle attachment, beat the softened unsalted butter with granulated sugar and light brown sugar on medium speed until the mixture is creamy and smooth, approximately 3 minutes.
  3. Add Egg and Vanilla: Add the egg to the creamed mixture and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed, then add vanilla extract and mix on high until incorporated.
  4. Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet ingredients and mix on low to medium speed until just combined to avoid overmixing, ensuring a tender cookie texture.
  5. Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and sprinkles gently by mixing on low speed until the add-ins are evenly distributed throughout the dough.
  6. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3-4 days. This chilling step is critical to prevent the cookies from spreading too much during baking. After 2 hours, optionally roll the dough into balls and store refrigerated or freeze for up to 3 months.
  7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for best results.
  8. Scoop Dough: Using about 1.5 tablespoons (approximately 35g) per cookie, scoop rounded balls of chilled dough onto the prepared baking sheets. Shape each dough ball to be taller rather than wide to maintain a thick cookie shape. Keep remaining dough refrigerated while working in batches.
  9. Bake Cookies: Bake for 13-15 minutes or until the edges begin to turn a light golden brown. The centers will still look soft but will firm up as they cool. Optionally, press a few extra chocolate chips on top of the warm cookies for decorative appeal.
  10. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring perfect texture and flavor.

Notes

  • Chilling the dough for at least 2 hours is essential to prevent excessive spreading and improve cookie texture.
  • You can freeze rolled cookie dough balls for up to 3 months; bake directly from frozen by adding 1 minute to baking time.
  • Using a medium cookie scoop helps keep cookie sizes consistent for even baking.
  • Pressing extra chocolate chips onto the cookies after baking is optional but enhances presentation.
  • Ensure butter is softened to room temperature for proper creaming with sugars.

Keywords: cake batter cookies, chocolate chip cookies, sprinkles cookies, soft cookies, chewy cookies, funfetti cookies

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