So Ty's birthday is Thursday. I will save you from the mushy "Oh my gosh I can't believe he is five already.He is the best thing to ever happen to me" Because, DUH, he is. If I were to do that, I think he would deserve he own post altogether. And he may get it. But this post is strictly about cookies. :)
Anyway, I was trying to decide what to make for him to share with his class at pre-school.
I ran across all of the usual goodies on Pinterest. Honestly, I was kind of bummed. I found a lot of ideas but nothing that WOWED me. Until, I came upon this recipe. THESE.COOKIES.ARE.AMAZING.
For the original recipe and additional pictures, here is the blog that the recipe came from:
http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/
(note: the blog stated that this recipe yielded 2.5-3dozen. I got about 15. I may have made them a little too big hehe)
The recipe:
1 and 1/4 cup all purpose flour
1 and 1/4 cup yellow or white boxed cake mix ( I used yellow)
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg (at room temperature)
1.5 teaspoons vanilla extract
1 cup chocolate chips ( I did what the original recipe said and mixed 1/2 cup white chocolate and 1/2 cup semi-sweet chips)
1/2 cups sprinkles
In a large bowl (NOT the bowl attached to your KitchenAid- use that for the wet ingredients) Mix flour, cake mix and baking soda. Set aside as you prepare your wet ingredients
In a separate bowl (Now you can use your KitchenAid) cream together the butter and both sugars on medium speed. Then add the egg and vanilla and mix until creamy.
Add the flour mixture to the wet ingredients and mix. DO NOT OVER MIX. Then fold in chocolate chips and sprinkles.
Cover and refrigerate dough for at least 1 hour (up to 4 days). This is key to keeping the dough from spreading too much while it bakes. DO NOT SKIP REFRIGERATING!
Preheat over to 350 degree
Scoop rounded tablespoons of the dough onto an ungreased baking sheet.
(the author makes her dough balls more tall than wide, I tried it and did not notice that much, if any, difference to me. I will probably try her method again )
Bake for 10-12 minutes until edges are slightly browned. The center will be soft but will firm up as they cool.
Chill dough between batches in the oven.
Let cookies rest on sheet for 4 minutes before moving to cooling rack.
Here are a few pictures of how mine turned out: Pardon the horrible lighting, my kitchen stinks lighting wise :)
That is flour on my cookie sheet. Does everyone do that?
I think someone told me to try it but have never seen anyone else do it.
Right out of the oven!
Finished! These are definitely my new favorite cookies!!












