Cake batter in cookie form? Yes please. This recipe actually made me think of all kinds of cake batter flavored cookies that could be made (similar to my streak of different cake batter dips). But I was particularly excited by the recipe using tall cookie dough balls resulting in thicker cookies. Unfortunately they did not come out as thick as I had hoped. I was testing out a new cookie sheet for these so may need to play with it more (I received 3 different kinds of cookie sheets for Christmas and I am supposed to report back to my dad which one is best). Regardless of their height, they were still a great cake batter tasting tasting cookie and is worthy to take up space in your freezer for those emergency cookie moments. Such as every day life.
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles
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.
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.
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.
Preheat oven to 350 degrees.
Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be “taller” than they are wide. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.