We received a preview of summer this week. The temperature hit 88 degrees yesterday, and it felt like a scorcher. For a rare sight, my car dashboard read that my tire pressure was too high. I can't win with this jeep I tell you. We're considering downsizing to one car because we rarely use our cars now that we're city dwellers. The idea of only have one car makes me slightly uneasy as the reality of it might not be as great as the theory, but we'll see.
These cookies on the other hand are great. They're delicious! I was so pleased with the cake flavor. It's not overpowering, yet very much present in every bite. I was unsure if the overall taste would be too sweet with the chocolate chips, but it is the perfect balance of sweetness.
I decided to try something new for this post. A behind the scenes look at the step by step process of making these treats.
Pay close attention to how tall these dough balls are. You want them to be taller than they are wide.
These cookies are soft, chewy, and packed with flavor. The ratio of flour to butter is higher than normal, so they don't keep chewy for too long. Not a problem in my house as cookies disappear within 48 hours (even this is stretching it), but I just wanted to warn you that their shelf life isn't as long as most cookies, so eat up or share them!
Cake Batter Chocolate Chip Cookies
1 1/4 cup all purpose flour
1 1/4 cup yellow boxed cake mix
1/2 tsp baking soda
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 1/2 tsp vanilla extract
1 cup semi sweet chocolate chips
1/2 cup rainbow sprinkles
Preheat oven to 350 degrees
In bowl of standing mixer, cream butter and sugars together until light and fluffy
In medium bowl, whisk together flour, cake mix, and baking soda
Add egg and vanilla extract to sugar mixture and beat until combined
Slowly add dry ingredients to wet mixture and mix until just combined
Stir in chocolate chips and rainbow sprinkles, do not overmix
Refrigerate dough for at least thirty minutes
Scoop tablespoon size balls onto cookie trays; shape balls to be taller than they are wide
Bake for 10-12 minutes, or until edges become lightly browned
Allow to cool on cookie trays for several minutes before moving to wired rack to cool completely
Source Sally's Baking Addiction