The reason for all the baking? Well, a friend of mine got married this past weekend and she had a cookie table. It’s a wedding tradition I had never heard of but it’s pretty cool. There were a lot of cookies and as plates emptied, they just kept being refilled! Lots and lots of cookies. Lots of fun.
And so, celebration to me meant sprinkles. This cookie is choc full plus lots of chocolate.
Cake Batter Chocolate Chip Cookies
Adapted from Sally’s Baking Addiction
3/4 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 egg yolk
2 tsp vanilla
1 1/4 cup flour
1 1/4 cup white cake mix
1/2 tsp baking soda
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
1/2 cup sprinkles
Start by softening your butter. I always chop them up into tablespoons to quicken the softening process. I also prepped everything before hand as you can see in the photo above. So things I need to add in at the same time, I put together.
Cream the butter and sugars together.
Add in the egg, egg yolk and vanilla, it’ll be a bit more creamy after this.
Then start adding in your flour/cake mix/baking soda and a soft dough should form.
Add in your sprinkles and chocolate chips. Only takes a couple stirs of the mixer to get this incorporated. Then refrigerate for an hour.
Preheat your oven to 350 degrees.
I used my small scoop, which is 1 tablespoon. I also worked in batches. It sort of worked out perfectly. Each pan, I baked for 12 minutes. I would let it cook for about 7 minutes. I would take a second pan and start scooping out more dough. If that pan had already been in the oven, it will have cooled for 7 minutes and I move those cookies to a cooling rack, then scoop out more dough.
At 12 minutes, the cookies should be brown around the edges. They are also super, super tasty. Hard to eat just one. I got just about 5 dozen out of this. Some did not make it to the wedding. hehe.