Vanilla Cake Batter Chocolate Chip Cookies (Cheat)

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These are probably my new favorite chocolate chip cookie recipe. No surprise there, though, because the recipe for these was adapted from Sally’s Baking Addiction.

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I do see why this recipe is so famous. These cookies are absolutely perfect!

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Vanilla cake mixes were on buy-one-get-one-free. Seeing that, I instantly thought of this recipe, so I got the cake mixes and made these.

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Best decision ever. These cookies are so delicious, especially when they’re warm and the chocolate is all melty and gooey and the cookies are soft and puffy and omg…HEAVEN.

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These were demolished within a day. It was so so so worth it.

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They’re quite photogenic, too, so excuse the excessive photos.

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Notes: I added smarties into my cookies instead of white chocolate chips, just because I had them lying around and nobody in my family likes them that much (except me). You don’t have to. Also, it’s kinda because I can’t get white chocolate chips here in Beijing. The cookies stay fresh in an airtight container at room temperature for up to 7 days, or frozen for up to 3 months. Lastly, please do chill the cookie dough before baking, and shape your cookie dough so that it’s “tall” (more info here).

Vanilla Cake Batter Chocolate Chip Cookies

Adapted from Sally’s Baking Addiction

Makes 2-3 dozen cookies

Ingredients:

  • 1 and 1/4 cup (160g) all-purpose flour
  • 1 and 1/4 cup (190g) vanilla cake mix
  • 1/2 tsp baking soda
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) sugar
  • 1/2 cup (100g) light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup (180g) chocolate chips (any kind)
  • 1/2 cup (80g) sprinkles

Method:

  1. In a medium bowl mix the flour, cake mix, and bakig soda
  2. In a separate large bowl, cream the butter and both sugars together until smooth
  3. Add the egg and vanilla extract and beat until combined
  4. Add the flour mixture to the wet ingredients and mix until just combined
  5. Fold in the chocolate chips and sprinkles until evenly mixed in
  6. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, up to 3-4 days. If you are chilling for longer than 2 hours, roll the cookie dough into balls after 2 hours. Store in refrigerator until ready to bake
  7. After chilling the dough, preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Line two large cookie sheets with parchment paper
  8. Place the cookie dough balls onto the baking sheet (about 1.5 tablespoons of cookie dough per cookie)
  9. Bake the cookies for 10-12 minutes until the edges are slightly browned. You can press in a few more chocolate chips after they bake, before they cool
  10. Allow the cookies to cool
  11. Serve 🙂
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