Cake batter chocolate chip cookies

Another Monday night, another excuse to bake something sweet for our Bachelor watch party!  The kids helped me make these little gems from Sally's Baking Addiction, and little did we know, Robert would later declare them "the best cookies EVER."  Wow, guess I'll be making these again asap!

CAKE BATTER CHOCOLATE CHIP COOKIES

Yield: 3 dozen cookies

Ingredients:

1  1/4 cup all-purpose flour

1  1/4 cup yellow or white boxed cake mix

1/2 teaspoon baking soda

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg, room temperature

1 1/2 teaspoons vanilla
1/4 tsp salt

1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)

1/2 cup sprinkles

Instructions:

In a large bowl, sift together flour, cake mix, and baking soda.  Set aside.  In a separate bowl, cream together the butter and sugars on medium speed.  Mix in the egg and vanilla until creamy.

Add the flour mixture to the wet ingredients and mix until just combined.  Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 1 hour, or up to 4 days.  This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.

Preheat oven to 350 degrees.

Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet.  (This blogger has a trick for making thick cookies- she says to shape your cookie dough to be “taller” on the sheet than they are wide, as pictured here).  Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned.  The centers will appear very soft, but the cookies will set as they cool.  Allow the cookies to cool on the baking sheet for 4 minutes, then transfer to a wire rack to cool completely.