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4.16.2014

|SASSY SNACKS| Cake Batter Chocolate Chip Cookies


The SASS loves sweets! So when we came across this recipe for Cake Batter Chocolate Chip Cookies by Sally's Baking Addiction we instantly fell in love! It's the perfect combination of cookies, cake, and sprinkles! 


Ingredients

(1 and 1/4 cup) All purpose flour
(1 and 1/4 cup) Yellow or vanilla boxed cake mix
(1/2 teaspoon) Baking soda
(3/4 cup) Unsalted butter, softened to room temperature
(1/2 cup) Granulated sugar
(1/2) Light brown sugar
(1) Egg
(1 and 1/2 teaspoons)Vanilla extract
(1 cup) White and semi-sweet chocolate chips
(1/2 cup) Sprinkles

Instructions

1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

2. Using a hand mixer or a stand mixer fitted with paddle attachment, 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. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. 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 disbursed. 

3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on plate, cover tightly, and store in the refrigerator until ready to bake.

4.  Scoop rounded balls of the cold dough onto an un-greased baking sheet, use about 1.5 tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep the dough chilled when working in batches.

5. Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point.

6. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days. 



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