I don’t know if you guys can handle the recipe I have for you today. It’s so good and makes enough cookies to feed a village. I first made these my sophomore year of college with my friend Hannah. The recipe calls for some cake mix, but not the whole thing. We didn’t see the point in not using all of the cake mix so we did the (actually REALLY) difficult math to expand the recipe to use a full box of cake mix. I can’t find my original conversions, so I had to do the math AGAIN yesterday while I was baking. The good news about my struggle though is that you don’t have to struggle. Plus, by multiplying this recipe, you end up with plenty of cookies to feed a crowd and keep a ton for yourself. You’re welcome.
Cake Batter Chocolate Chip Cookies
What you need:
- 3 cups all-purpose flour
- 3 cups vanilla cake mix (just the dry stuff out of the box, it should be a full box)
- 1.25 teaspoons baking soda
- 1.8 cups of unsalted butter, room temperature. I know this is weird – it’s 3 sticks plus 4.5 tablespoons)
- 1.25 cups sugar
- 1.25 cups brown sugar, lightly packed
- 2.5 eggs – 2 whole eggs and then half of another (crack it, scramble, add half to batter)
- 3.5 teaspoons vanilla extract
- 1.25 cups chocolate chips
- 1.25 cups white chocolate chips
- 1 cup sprinkles, optional, or to taste
- Mix flour, cake mix, and baking soda together in a bowl, set aside
- Cream butter and sugars together in a large bowl with a hand mixer. Add the eggs and mix well until combined. Add the vanilla and continue mixing
- Slowly fold the dry ingredients into the wet, mixing well each time. The dough will be massive and thick, keep mixing until it is all combined
- Mix the chocolate chips and sprinkles in until they are evenly distributed throughout.
- Cover the dough and refrigerate for at least 1.5 hours. The longer you refrigerate the better, overnight would work great!!
- Preheat the oven to 350* and line a baking sheet with parchment paper
- Using a heaping tablespoon of dough, scoop the cookies onto the cookie sheet and form them into mounds. Remember that this means you want your dough to be taller than it is wide
- Bake for 10-13 minutes, or the cookies are a soft brown
- Let them sit on the cookie sheet for about 2 minutes out of the oven and then move to cool.
- These cookies are better room temperature I think, let them really set – like a cake!
This recipe is adapted from Sally’s Baking Addiction – FOLLOW HER.