Cake Batter Chocolate Chip Cookies
A few weeks ago I made a new recipe for cookies that I came across. They had rave reviews, looked delicious and I just couldn’t pass them up. So I put A in the wrap and we started putting together all of the ingredients. I tasted the dough and became nervous, very nervous. I wasn’t a fan of the dough and anyone who knows anything knows that the dough is definitely how to judge a cookie, right?
I skimped on the chocolate chips because I was worried about wasting them and stuck them in the oven.
Oh. My. Word.
I learned the weirdest lesson of my life – Do. Not. Judge A Cookie By It’s Dough.
Say what?
Yes, you read that right. The cookies were absolutely phenomenal. I want to clarify that the cookie dough wasn’t repulsive, it just wasn’t the addictive “eat half of the bow” kind of dough. For me it’s just a strictly baking kind of dough. The cookies are fantastic, it’s a very good thing that losing weight isn’t on any New Years lists in this house.
Before I continue, I do want you to note that this isn’t the same as a regular cake batter cookie. It simply has some cake mix in it – it’s not the base of the cookie, so keep that in mind.
Ingredients:
1 1/4 cup all-purpose flour
1 1/4 cup vanilla boxed cake mix
1/2 teaspoon baking soda
3/4 cup softened room temperature butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 room temperature egg
1 cup chocolate chips
Directions:
In large bowl Cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy. Add in flour, cake mix, and baking soda to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips.
Cover and refrigerate dough for at least 1 hour. <Don’t skip this step its helps avoid the cookie from spreading too much.
Preheat oven to 350 degrees. I lined baking sheets with silicone baking mats, you could use parchment paper in place of it.
Shape your cookie dough balls to be “taller” than they are wide (see above). This is important so you don’t have extremely thin crunchy cookies. 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 about 5 minutes and transfer to a wire rack to cool completely.
[yumprint-recipe id=’13’]
I made quite a few changes but want to note that the recipe was originally found and adapted from here, although it’s been modified.
Two bloggers in one week telling me a cake-based chocolate chip cookie is the way to go? Looks like I’m going to be giving this recipe a try!
At least with this recipe you kind of get both! š