Cake Batter Chocolate Chip Cookies
1 and 1/4 cup (160g)all-purpose flour
1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
1/2 teaspoon baking soda
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated 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 (I used a blend of white and semi-sweet chocolate chips)
1/2 cup (80g) sprinkles
In a large bowl, sift together flour, cake mix, and baking soda. Set aside. Using a mixer cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Add the vanilla and beat on high. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly dispersed. Wrap and refrigerate dough for at least 2 hours. Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Bake the cookies for 10-12 minutes until edges are slightly browned.