Edible : Cake Batter Chocolate Chip Cookies
There's a wonderfully sweet new cookbook out and it's called . . . Sally's Baking Addiction : Irresistible Cookies, Cupcakes & Desserts for your Sweet-Tooth Fix. There are so many super scrumptious recipes in this book from Sally McKenney of SallysBakingAddiction.com that I'm not quite sure which one will be my first to try. I'll of course have to convert a few of the ingredients to be gluten-free and nut-free {some of the recipes are actually already labeled gluten free or vegan}. Each recipe in this cookbook features a full-color photograph which is something that makes me love a cookbook even more. I always love seeing what the end result will look like. Inside this cookbook you will find recipes for Breads & Muffins, Breakfast, Brownies & Bars, Cakes, Pies & Crisps, Candy & Sweet Snacks, Cookies, Cupcakes, and Healthier Choices. Today, Sally is here to share her recipe for Cake Batter Chocolate Chip Cookies {which also happens to be featured on her cookbook cover}. YUM!!!
Prep time: 20 minutes • Total time: 2 hours, 40 minutes • Makes: 24 cookies
1 1/4 cups (190g) yellow or white boxed dry cake mix
1/2 tsp baking soda
3/4 cup (11/2 sticks or 170g) butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1 egg
1 1/2 tsp vanilla extract
1/2 cup (90g) semi-sweet chocolate chips
1/2 cup (90g) white chocolate chips
1/2 cup (80g) sprinkles
1. In a large bowl, sift the flour, cake mix, and baking soda together. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Add the egg and vanilla. Beat on medium speed for 1 minute, scraping down the sides as needed. Using the mixer on low speed, slowly add the dry ingredients into the wet ingredients until combined. Do not overmix. With a large spoon or rubber spatula, fold the chocolate chips, white chocolate chips, and sprinkles into the dough. Cover the dough and chill for at least 2 hours (or up to 3 days).
3. Remove the chilled dough from the refrigerator and allow to soften slightly at room temperature for 10 minutes.
4. Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
5. Roll the dough into balls, about 1 1/2 tablespoons of dough per cookie. Roll the cookie dough balls to be taller rather than wide. Place 3in apart onto each cookie sheet and bake each batch for 10–12 minutes or until the edges are slightly browned. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.
Sally Says: Dry cake mix is used to replace flour in this recipe to give the cookies their distinct “cake batter” taste. Make sure you sift the dry cake mix in with the flour and baking soda—cake mix tends to be lumpy, and the last thing you want are powdery lumps in your baked cookies. Trust me, it’s not pretty!
You can Purchase Sally's Baking Addiction Cookbook Here
