Cake Batter Chocolate Chip Cookies
These Cake Batter Chocolate Chip Cookies are a cross between delicious, soft-baked chocolate chip cookies and sprinkle filled funfetti cake!
Here is one of my most popular recipes ever. I made these sprinkle-loaded cookies again recently, but I made them bigger, better, and thicker. Gorgeous, aren’t they? Delicious too!
I’m posting my Cake Batter Chocolate Chip Cookies for you today because (1) I know how much you love cake batter and (2) I tweaked the recipe to make them even better this time around.
My sister always says that if you have a recipe you adore, don’t ever change it. I couldn’t agree more, but to be completely honest… I wasn’t totally satisfied with the original recipe.I developed the cookie recipe last January, before I really got my feet wet into the cookie baking scene. I’ve learned a LOT the past year and knew that I could develop an even better chocolate chip cookie loaded with cake batter flavor.
If you’re anything like me, you adore thick cookies. I like my cookies tall and puffy. The original version were a bit too thin for my liking, which is exactly why I got to work last week to develop a new, thicker version.
First, I took a look at my recipe’s ingredients. Everything looked about right – flour, eggs, butter, sugar, cake mix, etc. What can I take out or put into the recipe that will improve the cookie’s thickness? I spotted an easy fix – the original cookies call for 1 egg and 1 egg yolk. This “extra egg-yolk trick” I picked up from The Cook’s Illustrated Chocolate Chip Cookie recipe. Adding an extra egg yolk to the dough makes the finished cookies nice and chewy.
I removed the extra egg yolk. I figured with all of the butter, cake mix, and soft brown sugar going into this recipe, there was certainly no need for extra moisture in the dough.
What are other ways I could improve the original recipe?
Let’s try reducing the amount of chocolate chips stuffed inside. The original version of these cookies were OVERLOADED with white chocolate and semi-sweet chocolate chips. Don’t get me wrong, I love a chunky cookie. But, there is a point your cookie dough can reach where it just cannot hold anymore “stuff.”
If you put too many goodies into your cookie dough, the structure of your cookie will break down since there is not enough dough to support it all.
That is an easy fix! Reduce the amount of chocolate chips so that the cookie isn’t so delicate. What is the maximum amount of chips I can get away with to maintain a thick cookie structure but still have the cookies overloaded (just how I like them)? 1 cup. I reduced the chocolate chips from 1.5 cups to 1 cup. That’s simple, right?
And look how many chips are still in there with only 1 cup!
Chilling the dough. I chilled the dough the first time I made these cookies, and I was sure to do this step again because I cannot stress this step enough. I chill the dough for nearly every single cookie I bake. Why is this step so gosh darn important? After mixing your cookie dough, chilling it firms up the fat (butter, in this case) and gives the flour time to absorb liquid evenly. It reduces a cookie dough’s stickiness, making it firm and much easier to work with.
Too often, I’ve baked cookies with room temperature dough only to find that they’ll run into one another, becoming a single crisp, crunchy mess on my cookie sheet. The cooler the dough when it goes into the oven, the less your cookies will spread. Sometimes, I even put frozen balls of dough straight into the oven, creating the thickest cookies I’ve ever baked. Make your cookie dough, roll into balls, freeze, bake. Try it some time!
I used my favorite “tall cookie” trick to reduce the cookie’s spreading. I’ve been rolling my cookie dough balls taller, rather than wider ever since I made my Thick Oatmeal Raisinet Cookies. This doesn’t necessarily mean that I used more dough per cookie, I simply shaped the cookie dough ball to be nice and tall, with a firm solid bottom to make sure the cookie doesn’t topple over as it bakes.
Here is a photo of a “tall” cookie dough ball.
I talk more about the “tall” cookie dough trick here. Just like the originals, I used vanilla cake mix to replace some of the flour to give the cookies a cake batter taste. I also infused the dough with oodles and oodles of sprinkles. Would you have it any other way?
While the original version are buttery, sprinkle-loaded, cake-batter flavored chocolate chip cookies, I wouldn’t call them “perfect.” Today’s version uses a couple quick tricks to improve the cookie’s thickness. Reduce an egg yolk, reduce the chocolate chips weighing down the cookie, and make your cookie dough balls “taller” rather than “wider.” And as always, make sure your dough is chilled when you put the cookies into the oven.
So there you have it! A little cookie science experiment I decided to perform over the weekend. And boy, am I sure glad I did. These cookies are perfectly thick, full of sprinkles, cake batter flavor, both white & semi-sweet chocolate chips, soft, crinkly, and thick. Now, this is what I call cookie perfection.
☆ ☆ UPDATE: These cookies are so amazing that they were featured in two magazines! And they are on the cover of my cookbook.
Cake Batter Chocolate Chip Cookies
If you like chocolate chip cookies and you like cake batter, you will love these soft & chewy cookies!
- 1 and 1/4 cup (160g) all-purpose flour (spoon & leveled)
- 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix - you just need the DRY mix)1
- 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) packed light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (180g) chocolate chips (I used 1/2 cup of white and 1/2 cup of 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 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.
- Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 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 a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
- Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies).
- Scoop rounded balls of the cold dough onto an ungreased 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 dough chilled when working in batches.
- Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
- Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
- Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- You can use funfetti cake mix and leave out the sprinkles called for in this recipe. Gluten free cake mix is not recommended.
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PS: Try them with Christmas sprinkles during the holidays!
You’ll see today’s cookies, as well as 74 NEW recipes in my cookbook.