We meet again, you gorgeous, sprinkle-loaded gems.
I’m posting my Cake Batter Chocolate Chip Cookies for you again 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 Cake Batter Chocolate Chip Cookies. I know you all love them so much, but I felt the recipe could use a little bit of work.
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!
Chilling the dough does require you to think ahead. When I know I’ll be needing cookies, I usually make the cookie dough at least 1 day in advance and chill it until it’s time for the oven.
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 yellow 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?
I think you are all just as obsessed with cake batter desserts just as much as I am. Which is why I am gladly sharing this cookie (new and improved!) again on my blog today.
So what makes today’s version better? 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.
makes 2.5 - 3 dozen cookies
- 1 and 1/4 cup all-purpose flour
- 1 and 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, at room temperature
- 1.5 teaspoons vanilla
- 1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
- 1/2 cup sprinkles
- 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. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.
- Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Recipe source: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Did I bore you with cookie science today? I am infatuated with baking cookies, especially cookie recipes that I can tweak and play around with to create an even better version.
What are your favorite cookie recipes like? Here are a couple of mine.
Peppermint Patty Stuffed Chocolate Chip Cookie Bars - my favorite cookie in bar form.
Peanut Butter Sweethearts - the heart shaped chocolates you see here available around Valentine’s Day, but I bake these cookies with Hershey Kisses year-round.
Holiday Confetti Cake Batter Cookies – similar to today’s cookies but these do not contain chocolate chips. The cookie dough base is also very different – it calls for an entire box of cake mix, oil, eggs, and baking powder – not much else. Easiest recipe ever.
Oatmeal M&M Cookies – couldn’t love these cookies more. Simple & perfect.
Not a fan of cake mix?
Try these Cake Batter Sugar Cookies (no cake mix in sight!) ;)