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Cake Batter Chocolate Chip Cookies.
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!
What’s next?
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.
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makes 2.5 - 3 dozen cookies
Ingredients
- 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
Instructions
- 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.
Notes
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.
Salted Caramel Pecan Chocolate Chip Cookies
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!) ;)
{ 318 comments… read them below or add one }
Looks great! Almost makes me want to get off the couch and into the kitchen~
I love those ooey gooey tall puffs of cake battery goodness! Totally gorgeous pictures, too, girlie!
Hayley @ The Domestic Rebel recently posted..A Baker’s Holiday Wish-List!
aww thanks Hayley – I had trouble with this photoshoot and it took some editing, but I am SO glad you like the looks of them.
Loved these the first time around, pretty sure they’re just as delicious round 2!!!
Aimee @ ShugarySweets recently posted..Chocolate Peppermint Shortbread Cookies
they are even BETTER the second time around with all of the tweaks I noted. Thanks Aimee!
I LOVE your cookie posts, Sally! In fact, I have a version of your chocolate chip dough chilling now–just crossing my fingers I can get ‘em as soft and puffy as yours! And these cake batter cookies look amazing–yum!
Ashley @ Kitchen Meets Girl recently posted..Gingerbread Lemon Cupcakes {with Vanilla Bean Cream}
Thank you Ashley!! Ok let me know how those cookies turn out! Dough chilling – a very key step in the process!
Wow, they looked good the first time but you are right, they look SO much better second time around. I can’t wait to incorporate some of your cookie tips and tricks. I like tall and puffy cookies too!
Kristy @Sweet Treats & More recently posted..Chocolate-Orange Chocolate Chip Cookies
I appreciate all the details behind your cookie revamp. Your post got me thinking about all the biscotti I make. Do you think chilling this kind of dough might help prevent excess spreading during the first bake (of the twice baked process)? Thanks in advance for your help!
Absolutely. Chill that dough, Jocelyn!
How could you ever bore with cookie talk?! Impossible! Now, when can I come over and eat cookies with you!? xx
Ashley – Baker by Nature recently posted..Sriracha Sweet Potato and Black Bean Quesadilla
I am glad you don’t mind! I’m sort of on a cookie-baking binge lately.
Thank you, as always, Ashley!
These look yummy Sally and I love the large amount of sprinkles!
Joy @ Baking-Joy recently posted..Apple crumble cinnamon muffins
Sprinkles are at the bottom of my food pyramid. I adooooore them and I’m glad you are with me.
Thanks Joy!
You slay me.
Katrina @ In Katrina’s Kitchen recently posted..Holiday Baking with Biscoff Cookies {Giveaway}
I love this post, Sally! The trick about making tall cookie balls has me intrigued – I must try it!! THANK YOU!!
Anna @ Crunchy Creamy Sweet recently posted..Triple Chocolate Molasses Bundt Cake + GIVEAWAY!!!
if you try it – let me know how it goes! i plan to do a cookie-making post sometime soon. with more tips, tricks, etc! Thank you anna!
This post is going to be sooooooooo popular. This is going to be huge – I can already tell you!
They look.amazing.Sally!!!! And I love the science and rationale behind all the steps you took and why you did what you did. The extra yolk (agree, just adds more liquid to the batter thus watering it down/flatter/thinner cookies result), and reducing the chip yield slightly and love your stacking method and of course, huge fan of dough chilling myself.
These are some of your thickest and most beautiful cookies! Great job! I want a dozen
Averie @ Averie Cooks recently posted..Holiday Chocolate Tower Giveaway
Thanks miss Averie… and I knew you’d love the cookie science talk. Of course, nothing new to you, but I appreciate all the things I’ve learned this year and things we’ve talked about in our cookie chats. I adore the chewiness and softness the extra egg yolk brings to the CI recipe, but it simply is NOT needed here. Just a tad more flour, a little less chocolate chips, a lot of chilling, tall stacked cookies.. exactly. I’m glad you appreciate it all! And I am all cake-batter cookie’d out for awhile… well, until this batch is gone lol.
Wow, you have really outdone yourself! I am so impressed! You are an inspiration to cookie bakers all over the world! I love how you wrote exactly how you went about creating the perfect cookie. So many props, Sally!
Mimi recently posted..Deep Dish Chocolate Chip Cookie Pie
Mimi, that means a lot – I’m glad you appreciate the cookie science talk! A cookie inspiration? Ahh! you are making me blush, thank you Mimi!
uhhhh….this is my kind of science experiment! and rolling your cookies tall! I would have never ever thought of doing that!!!! these look oh soo good…even though you first ones did as well!
angela @ anotherbiteplease recently posted..friday favorites {Christmas Cookies}
Thanks Angela! Let me know if you try the “tall” trick! I plan to post more cookie “how-to’s” soon!!
An oldie and a better goodie! These are absolutely stunning!
Dorothy @ Crazy for Crust recently posted..Pecan Praline Cheesecakes
Wow, thanks for sharing all of your cookie tips and tricks, Sally! I am going to try chilling my dough and making tall “cookie dough balls” next time I bake cookies
All great ideas, per usual!
Glad to hear that Becky – you will love the results, I promise. Let me know if you have any questions when you bake them!
Oh my goodness – bring on the fat pants because I need a dozen of these stat!
lol. fat pants! Yes, hmmm you definitely need them if you eat a huge stack of these – which I am tempted to do. Ahh!
Sally, I think giving these another go was a great idea. The first batch looks good, but these look AMAZING! There is such a huge difference. I’m pretty obsessed with cookie science myself so I appreciated this post.
Laura Dembowski recently posted..Prime Rib Roast
Thanks Laura, and I’m glad I made them again too. They are almost twice as thick. It’s crazy what a little recipe tweaking can do.
These cookies look delsih! I spent all day in the kitchen baking with my Mom and still have a lot more cookies I want to make. I am adding this to the list for sure!
luv what you do recently posted..Baking Strategies
I spent the entire day yesterday baking in my kitchen too – that’s how I love to spend Sundays. Let me know how these cookies turn out for you
Now as much as I love round 1…I have to admit round 2 is absolutely stunning looking! I love a soft puffy cookie more than any other cookie! And you can never go wrong with cake batter and tons of sprinkles! Keep up the cookie chats…I love all your tips!!!
Jocelyn @BruCrew Life recently posted..Candy Cane Pudding Parfaits and a Nambe Giveaway
Thank you Jocelyn, and I agree – you can’t go wrong with cake batter. People adore it, and so do I. Puffy, thick, soft cookies steal my heart too. Thank you for adoring round 2 as much as I do!
WOW! Do you have a camera in my kitchen? I can’t even bake the CLASSIC Toll House Chocolate Chip Cookies without them turning into disgusting puddles. Seriously! I was thinking of adding more floor the next time I bake them, but I didn’t even think about all those other cool factors you came up with.
THIS IS AWESOME!!! THANK YOU!!!
Laura (Got Chocolate) recently posted..RECIPE: S’mores Bars
Definitely try adding a bit more flour next time and maybe less butter? I don’t have the nestle recipe in front of me but that is so disheartening to hear that they never turn out for you!! Try chilling the dough as well – that old trick in the book works wonders!
How cool! My son would love them! Might have to try and make them for him.
Spencer recently posted..Twizzlers Strawberry
Let me know how they turn out – and what a wonderful mom you are!
Sally! Maybe you didn’t know this but I, too, am a cookie scientist! At least over here in Germany. The flour is totally different which resulted in flat and greasy cookies for years. That is until I became a cookie scientist and discovered that I need to fix different flours together to resemble American all-purpose flour.
Anyway, these look so cute! And tall and puffy cookies. Yeah!
Erin @ Texanerin Baking recently posted..Homemade Baci Perugina – Italian Nutella Hazelnut Chocolates
I’ve often examined your cookie recipes and I can just tell you put so much thought, effort, and tweaking into them Erin. You indeed are a cookie scientist. And I love seeing the types of cookies and ingredient combinations you come up with.
They look amazing, but I really don’t want to buy ready cake mix, would you suggest me to substitute it with?
Hi Bethania! There are no substitutes for cake mix that I’ve developed for this particular recipe, however you should try my Cake Batter Sugar Cookies and add chocolate chips to those. There is no cake mix required for that recipe: http://sallysbakingaddiction.com/2012/08/16/cake-batter-sugar-cookies/
You are a baking/scientific genius! These look absolutely perfect!!! All your tweaks and changes made one delicious cookie! I learned quite a bit here. I’ll have try to chill my cookie dough! Thanks Sally!
tanya recently posted..Chocolate Marshmallows
Hey Tanya! I would not call me a genius, or else EVERY cookie would be perfect. But I do enjoy testing and experimenting with cookies and I’m so glad you like the looks of the second version AND that you learned something!!
I appreciate the cookie science experiment! I tend to get flat cookies and you have some great tips. I do chill the dough but am always leary about adding more flour, now I won’t be. I like the “tall” cookie balls too, great idea. Also, could you explain the cornstarch trick? I’ve heard this helps as well, but haven’t ready how. Thanks, Anna
Herbivore Triathlete recently posted..Tabatas and How They Can Be Used for Swim Workouts
I used to get flat cookies a lot as well – but it truly depends on the recipe and it’s directions. The tall cookie trick – yes, do it! But be careful that the bottom base of the cookie ball isn’t too small – you need a sturdy base so the tall cookie doesn’t fall over while baking. Cornstarch, along with baking soda, helps my chocolate chip cookies (and a variety of other cookies on my website) stay soft and chewy, and also thickens up the dough. Cornstarch isn’t used in today’s cookie recipe – it simply wasn’t needed b/c the cake mix makes the dough soft already. Here is the link to one of my cornstarch cookie recipes where I talk about it more: http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/
Thanks for your quick reply Sally! I will definitely have to do some of my own cookie science experiments!
Herbivore Triathlete recently posted..Tabatas and How They Can Be Used for Swim Workouts
Beautiful. I’m waiting for you to make christmas sugar cookies with half the top covered in green frosting and the other half covered in red. I’d like those. I think you would, too.
I love your suggestion Katie! How very festive.
What a great idea to re-visit one of your favorite recipes and try to make it even better! Not that you needed to, but I think you succeeded. These cookies look FABULOUS! And I love how you explain all of the facts behind why you added/took out some ingredients. I love learning about the chemistry behind baking.
Elaine @ Cooking to Perfection recently posted..Cookie Dough Fudge
I’m glad you think this remastered cookie recipe is a success too, Elaine! I certainly think so – the second version is twice as thick as the first! So glad you read and appreciate some of the things I learned as well!
I know you recently mentioned adding 2 teaspoons cornstarch to a cookie recipe. Does this work in all cookie recipes?
Hi there – no, it does not. It truly depends on the recipe and the other ingredients called for. I said this above as well, but cornstarch, along with baking soda, helps my chocolate chip cookies (and a variety of other cookies on my website) stay soft and chewy, and also thickens up the dough. Cornstarch isn’t used in today’s cookie recipe – it simply wasn’t needed b/c the cake mix makes the dough soft already. I suppose you could play around with the flour and cake mix ratios, as well as the baking soda ratio to include cornstarch as well, I just haven’t tested that!
I love your tall cookie dough trick!! I’m gonna try that out. Also, I bought a yellow cake mix yesterday so I can make your confetti cake batter cookies!
Ashley @ Wishes and Dishes recently posted..No-Bake Stuffed Cookie Dough Bites
Wow…thats such colorful cookies….looks fabulous:)
Nina recently posted..Baked Vegetable Kebabs using TVP
thank you Nina!
These look amazing!! Must try these!! Thanks for all of the great tips!
JulieD recently posted..five things – 3 year blogiversary edition
Thanks Julie! And thanks for saying hi – I hope these tips were helpful and they are just things I learned the second and third go-round with these cookies.
I always use trial and error with my baking and that’s how I learn! I’m not a pro just yet 
Thanks so much for all the tips! I love big, puffy cookies, and I’m definitely going to try the ‘tall’ balls on the cookie sheet for snickerdoodles this year.
sounds fabulous Caley – I need to bake a batch of snickerdoodles this holiday season. Thank you for reminding me!
These sound wonderful! And I love reading about the changes you made in re-doing these cookies – as someone who’s still learning a lot about the art of baking, it’s so helpful to read all that. YUM!
amy @ fearless homemaker recently posted..Chicken Enchilada + Black Bean Rice Bake
Oh my goodness! I can’t wait to get in the kitchen and try these tips. I am baking a ton of cookies this weekend to mail off to family/friends and these tips are definitely going to come in handy. Plus, I’m adding another cookie to the baking list. These look amazing!
Hey Shannon! Let me know how these cookies turn out for you. I am bakign a ton of cookies this coming weekend as well. What a sweet surprise your friends and family members are going to receive from you! Lucky
Cake mix cookies are my go-to recipe for every flavor of cookie. If you follow this recipe, you won’t have to add anything but sprinkles and chocolate chips:
1 box cake mix
1/2 cup oil (or melted butter)
2 eggs
I think the reason there was too much moisture was there was an extra 1/4 cup of butter. This recipe turns out perfect every time. I wish I could take credit for it, but a friend saw it on TV years ago and told me about it.
Hi Kathleen, I already have a cake mix cookie on my site – similar to the recipe you just listed, although I add baking powder for an extra lift: http://sallysbakingaddiction.com/2012/11/29/holiday-confetti-cake-batter-cookies/
I wanted these cookies to taste like chocolate chip cookies + cake batter (crispy edges, soft centers) – not cake mix cookies with chocolate chips. Which is why I added the flour with the cake mix, all the butter, etc. Thank you for the reasoning though – sounds great! I adore cake mix cookies too.
Yuuum! I made these today and used a holiday funfetti cake mix and used the Toll House green and red chocolate chips! So Christmasy! They’re soooo good, Sally- my new fav!!
Ok, I adore that idea! the holiday red + green chips – I am SO buying them and making these again for my holiday potluck at work. Thanks for the suggestion Erin!
My cake batter partner in crime. Love these and love all the adjustments. They’re so loaded. An improvement on an already amazing recipe? *bows* You’re the cookie queen.
I chill my dough too for the same thickness reasons
and I’m going to try that tall batter trick too. Thanks Sally.
Lisa {Sweet 2 Eat Baking} recently posted..Candy Cane Chocolate Peppermint Creams
Yes! on the dough-chilling! YES on the cake batter buddies and super yes on the loaded.
Thank you for all the kind words, as always Lisa!
Delicious! You’ve combined two of my favorite things – cake batter and chocolate chips. Thanks for the hint about always refrigerating the cookie dough. I’m definitely going to have to try that in the future. Might finally solve the crisp run cookies mounds I find after baking.
Hi Natalie – let me know how these turn out for you. If you love cake batter and chocolate chips… well, it’s obvious these cookies are meant to be baked in your oven.
You have gone and outdone yourself yet again Sally! I have never made these, but I especially can’t wait to try them now that they are even thicker!
Mercedes recently posted..A Christmas Baking Giveaway
Thank you Mercedes, so so much! If you do try them, let me know. This second version is a wonderful improvement. I’m a little obsessed with baking cookies!
Sally, I love all your extra tips and explanations for cookies! It helps me feel like I could take a cookie recipe and change it in a predictable way…even though I’m no cookie pro.
I’m thinking you should do a post titled ’50 tips for perfect cookies’ or something, so all of these tips are in one easy-to-find place! Sweetapolita did a similar post on all things cake and it’s such a great reference!
Anyways, just something I thought of and I’m sure others would love to have something like this from you as well.
Have a great week!
Loretta | A Finn In The Kitchen recently posted..Giant Peppermint Oreos
Loretta – you must read my mind b/c I have had a “how to cookie” post in my drafts for a couple weeks. Working on it and posting it sometime in the next week or two. You tookt he words right out of my mouth!!! Can’t wait to share it.
I love these! I had to slightly tweak them by only doing 1 and 1/4 cup flour and baking only 10 mins. The first batch the cookies turned hard. Anywho love them!
Glad you liked them and were able to adjust accordingly, Jackie! My cookies were VERY soft, so I’m sorry the first batch was hard!
I’m always hesitant about trying a new recipe when it’s for a party and I’ve never tried the recipe myself but I’m SO glad I tried this one!! Made these tonight for a party that’s tomorrow and they are amazing!!! I loved all of your tips and tricks also. Now in ready to look around and find more recipes
Thanks so much! I found you via pinterest 
*I’m. Sorry I guess I got too excited haha!
Hey Tiffany! So glad you found my recipe and are enjoying my site! I am SO glad you enjoyed these cookies and those party-goers are in for a real treat! Let me know what other recipes you try. Thank goodness for Pinterest!
I use one box cake mix, 2 eggs, 2 Tbs peanut butter (could go without, I’m sure), 2 Tbs butter, 2 eggs, 2 Tbs water…they are chewy and fluffy and quick. The best cookies I’ve ever made and will only make.
Hi Nikisha! Wow, that sounds incredible! I adore peanut butter but have never used it in a cake batter cookie before. So clever! The best cookies ever? That sure does say something! Thanks so much for letting me know and now I want one of your cookies for a mid-day snack
Holy S*%# these are amazing!! My boyfriend ‘doesn’t like cake’ (weird), so I baked these for his birthday instead. Neither one of us can stop eating them! Thanks!
“doesn’t like cake” – haha!! Ashley that made me laugh. this is the perfect solution for that problem then! because not liking cake.. IS a problem!
Made these today! So amazing, everyone loved them! Thanks so much Sally! I love all your recipes, and whenever you bring out new ones, you cannot honestly know excited i get haha.
Alana, that makes my day!!! thank you so much for the very very sweet compliment and I am so happy you liked these cookies!
Wanted to leave a comment on your most recent post but comments were closed! These (and the white chocolate covered pretzels cookies) look delicious! Also, random question: when you chill your dough do you ever have issues with it being too hard to scoop? I find mine becomes rock-solid whenever I chill it in the refrigerator!
Rachel {Studio Cuisine} recently posted..Easy Potato Latkes
Oh my goodness Rachel! Thank you so much for bringing that to my attention – sometimes my posts get all wonky on me and close comments down. I just fixed it but thank you for taking the time to let me know.
Yes, the dough is SUPER solid – I usually let it sit out for 5 -10 minutes before scooping. Sometimes it’s fine to scoop – other times it’s not and I have to wait a few mins.
Hi Sally! I can’t wait to try this recipe for my sister and I’s annual Christmas bake off. Our husband and my kids are the judges and I think they will really love these:) I was wondering if they have any chewiness to them? Although I love a soft puffy cookie I like some chew rather then cakiness( no pun intended) lol. If they are not what would I add or eliminate to make them more chewy? Thank u!!!!
Hi Lucia! These cookies are actually pretty chewy. Soft & chewy, without a crunch or crisp in site. I think these are exactly what you are looking for! They aren’t cakey at all. I think these cookies will so VERY well in your Christmas bake-off! I wish I could taste-test.
Hi Sally, I made these yummy cake batter cookies for a cookie exchange and they got me first prize! So I wanted to thank you for taking the time to share your delicious desserts with all of us. I look forward to tasting more and sharing you’re page with everyone else
Hi Sonja – thank you so much for letting me know AND for posting this on my facebook page and as a comment here – that means a lot and I am SO glad you enjoyed these cookies! They are always a winner w/ a crowd when I make them. Let me know what else you make.
Just made these and oh my word, amazing! Trust me, you got it perfect this time
Erin M recently posted..White Chocolate Oreo Cookies
Thanks so much Erin!!
I just found your site last night. I needed a cookie to make for my daughters cookie exchange at school, and I found a good one. I made the cake batter chocolate chip cookie, they are delicious!! I will definitely be making many of your recipes.
Hi Amy! That’s great!! So glad you enjoyed them and these are a wonderful cookie to bake for/with kids. All the sprinkles! I wouldn’t mind receiving these at a cookie exchange, that’s for sure.
Tried these last night, and they are fabulous!! Brought them to work, and everyone is asking about them! Thank you for a great recipe
Hey Danielle! I’m so glad to hear that!
You are so welcome!
So these looked so delicious I figured I’d try them and hope for the best because I’m an awful baker. They came out tasting delicious, but they were sooo thin. How do I get them to be thicker? Thanks!
Hey Melanie! Oh no! I’m so sorry to hear then turned out too thin for you. This is the second version of these particular cookies and I did a few things to guarantee their thickness. Did you chill the dough? Did you use a nonstick baking sheet or a silicone baking mat? Did you overmix the dough? Is your baking soda up to date? It is no longer fresh after 6 months (I have to make note when to replace it!), was your butter softened? or melted? Let me know and we can try to fix it next time.
I’m thinking it was the baking soda because I followed the recipe exactly and it chilled for over a day. I’ll have to get more! Thank you!
let me know how they go next time. Thanks Melanie!
Sally…these cookies are wonderful! I am loving your site!! Everything I have made has turned out so yummy! These cookies have been a huge hit between my friends and family. I actually have another batch in the oven now! I just wanted to tell you that I made them with Splenda and Sugar Free Cake Mix and they still turned out awesome! Thank you again! Merry Christmas!
Hi Kelly! I am SO intrigued by the sugarfree version you met! I’ve never tried the sugarfree cake mixes but it is SO good to know this recipe can work using it AND splenda. thanks for taking the time to let me know about your version. and have a very merry christmas kelly!
I came across your recipe and they looked so good I was absolutely compelled to make them, and I don’t make cake batter-flavored anything (well, except for cake) or am a big fan of sprinkles. They came out great! I love the suggestion to make them tall, I really think it made the difference in reducing the spread I normally get when I make cookies. The only thing I did differently was reduce the sprinkles by half and omit the white chocolate chips. I brought them to my neighbors’ Xmas party yesterday and they were a hit!! Now I’m browsing your blog looking for more goodies!
Hi Terri! I am so glad about a lot of things in your comment – that you were willing to try them despite not loving sprinkles too much or using cake mix for anything but cake. And that you loved them! And that your neighbors enjoyed them too! And the tall cookie dough trick – works like a charm!! Use it for all your cookies! Let me know any other goodies you make – have a wonderful holiday! thanks so much!
I am making these cookies right now for Christmas tomorrow. They are delicious!!! Thanks for sharing the recipe and Merry Christmas!
Yum!! I am so so so glad you love them Christy! Merry Christmas to you as well. Have a wonderful and sprinkle-filled holiday!
Just made these for Santa tonight. They were easy to do and all your tips and tricks were perfect. These are my fav choc chip cookie now. Found it on Pinterest and finally made a recipe I saved on my board. Have usually used allrecipes website for new recipes but have been turned onto your site. Thanks for caring (to revamp the recipe) and sharing.
Hi Holly! wow, I am honored. One of MY recipes is your first recipe you made found from Pinterest?? That is amazing. SO glad to hear that. AND that you loved them as much as I do! That is wonderful. You are very welcome for sharing the recipe! Happy Holidays!
These were absolutely amazing I made multiple batches for the Holidays. Is this a freeze able cookie dough. I am looking for dough I can make and roll into balls and freeze so we stop eating the entire batch at once lol
Yes, you may roll into balls and freeze them – then let them thaw for about 5 minutes (they don’t have the thaw all the way) and bake. I have a freezer full of frozen cake batter cookie dough balls!
Sally! I made these this morning, before I even thought about making breakfast. And they were absolutely delightful!
Love your blog! Everything I’ve made has turned out so well!!!
Hey Amanda!! That is so funny because guess what? I made cookies this morning before making breakfast too! Not these cake batter ones, a different kind. Thank you so much for the sweet words, too! So glad I have you as a follower. Happy New Year!
I can’t wait to make these! They will be the perfect cookie for my son and his friends to ring in the “noon year” on Monday!
Thank you Jess! Let me know how they turn out – I am making these tomorrow as well!
Well…four adults, two kids, and one dog who snuck a few cookies away, we devoured 3 DOZEN of these! They were a HUGE hit! Thank you so much!
I made these yesterday as well! We gobbled them right up. Perfect way to ring in the new year! Thanks for letting me know how much you all loved them Jess!
I made this for a new years event and I gotta say, these were possibly one of the best cookies I have ever made. Not to mention the colours from the sprinkles made it so much more fun and enjoyable to eat haha So glad I stumbled upon this recipe. *Printing and saving it for future reference- a.k.a when I have kids
*
Michael – thank you so much for taking the time to let me know how much you loved these cookies!! We made them yesterday again too – I had frozen the 10 cookie dough balls from the first time I made them – to make 10 more cookies for last night.
Love these! And the sprinkles are so colorful and festive. Thanks again!
Hi! Thanks for sharing your recipes – I”m in Love with the colorful sprinkles!..Just wondering, have you ever tried using flavored cake mix (strawberry maybe) in these cookies?
THank you! I actually have a fun cookie recipe coming up using strawberry cake mix.
It is not for these cookies though – I’m a fan of regular cake mix in this chocolate chip cookie recipe. Let me know if you try it though!
Awesome awesome…..keep those ideas coming!!!
Thanks,
Viki
Thanks Viki!
Just getting interested in baking & cooking. Your recipes look & sound so yummy I can’t wait to try them. Would love to follow you on pinterest &/or email!
Thanks Sally!
Happy New Year!
Cindy
Happy New Year Cindy! So glad you found my site. Let me know of any recipes you try. Happy baking!
These cookies were AMAZING! I made them for my family and they couldn’t get enough of them! Thank you for sharing all your wonderful recipes!
Hi Lauren! You are so welcome and thank YOU for reporting back to me about them!
I don’t own a sifter. Would the cookies still turn out if I didn’t sift the flour and cake mix?
Hi Michelle – you may get away without sifting the dry ingredients together.
Hi Sally! I would like to start off by thanking you for posting all your delicious recipes. The Cake Batter Chocolate Chip Cookies were the best cookies I have ever tasted! My husband and I followed every instruction and they came out perfect. It was also the first time that we had even attempted to make homemade cookies! We took your advice by preparing the dough the day before, refrigerating the dough and baking the cookies the next day. Next time, we may form the dough first then refrigerate it for a day. These cookies are becoming a permanent recipe in my family just like the Cake Batter Rice Krispies treats and White Chocolate Cake Batter Fudge
Hi again Shari! Thank you so much for another sweet comment – I can tell you like cake batter as much as I do. These are a favorite recipe of mine since they took me SO long to perfect. I’m excited you like them! Sometimes I form the dough and then refrigerate them, too. They bake up quite thick that way! Thanks again Shari!
I found this recipe yesterday and made them as soon as I got home from work (I like instant gratification). Best cookies EVER! My younger brother ate 3 for breakfast.
best cookies ever? now that is quite the statement and compliment KJ. Thank you so much and I’m so glad to hear it!
So I thought I noticed in your explanation of how to get puffy cookies (in the oatmeal cookie blog) that you switched out baking powder for soda to get them to be fluffy, but in this recipe it still says to use baking soda. Did I read that wrong?
Hi Laura, you did not read that wrong. Both baking powder and baking soda are leavening agents lending a cookie’s rise. I don’t think I explained that very well in my oatmeal cookie post. Generally, I prefer to use baking soda in cookie recipes since baking powder *may* dry out a cookie. Plus, it is more powerful by weight. Also, baking powder requires your baked good (like cookies, for example) to be baked immediately because it activates instantly (popular double acting BP still activates instantly AND in the oven). This means the cookies would need to be baked right away. This cake batter dough must chill before baking, therefore baking soda is the choice I went with.
Awesome! Thanks for the explanation! Can’t wait to bake these. I have another cookie recipe where I chill the dough first, and I’m certain that’s why they turn out perfect every time I bake them!
So usually when I try to make cookies from scratch eye never come out rite. These cookies actually came out pretty good for once. The flavor was okay but it didn’t taste completely like true cake batter to make to me. I think the vanilla extract and the sprinkles gave it a good sugary taste, but not enough cake batter flavor for me, maybe ill add butter extract next time. I used very little chocolate chips (mini). I didnt want it to outstand the cake batter flavor. I didnt hav white cho chips, I did hav white vanilla chips on hand.
I am actually a fan of flat and thin cookies just cause they cook a bit faster, so I pressed my cookies down with a fork, peanut butter style. Cooked them 8-9 min. So they were still a bit gooey in the middle but crisp on the edges. Used a size 40scoop & it made abt 24cookies. I baked 8 and froze the rest. I think the secret for any cake batter dessert is to underbake it & let it set! Yum. Good flavors here.
Hey Gege! I am SO glad to hear that and that you were able to get thinner crispy cookies out of them by pressing down. Butter extract – I love the stuff!
Oh my! These cookies sound amazing! I’m going to make them this week! I thank you do much for the cookie science as well! I love any sweet tasty treat with cake batter taste! Lol it’s my favorite flavor ice cream as well at Cold Stone Creamery! And I prefer my cookies thick and chewy, rather than crispy. So thank you for the info! I will let you know how they come out!
thick and chewy cookies all the way! i love cake batter ice cream at cold stone too.
I made these last night – best choc chip cookie recipe ever!
that’s wonderful Amy! Thanks for letting me know.
I made these last night and they are AMAZING! Thank you so much!! I just started a blog and re-wrote the recipe in my own words, and am also linking back to your original recipe. Thanks again for a great recipe!
That’s great to hear Ashley! I will check it out now.
I made these tonight and YUM-MY awesome thankyou
Wonderful! Glad to hear it Kelly!
Thanks so much for this recipe! I made ‘em today for my sister’s birthday, and they were a huge hit
(And super festive with all those sprinkles!)
These are perfect birthday cookies Alyssa! So glad you liked them!
Thank you for sharing this recipe!!! I just made the dough with my kids. They are smelling AMAZING baking in the oven. I can’t wait til they come out so we can try one. The dough is so easy to work with. Love this recipe and I haven’t even tasted a cookie yet!!
Hi Sarah! I’m so glad.
I, too, LOVE the way they small as they baek – I even love the smell of the dough. A favorite cookie for sure! Hope you enjoy them. 
I just got around to commenting on these wonderful cookies. I made them for Christmas goodies for my 2 kids to take school as gifts. They were amazing all the kids raved about them. Thanks for such a great recipe that has now been deemed a favorite. Or EPIC as my son called them!
Hey Vanessa! “Epic” – I love that! Too funny. I’m SO glad the kids loved them and no worries taking your time to comment, I ALWAYS appreciate hearing back from readers who have tested my recipes.
These sound seriously fabulous. I have a whole box of cake mix that is used for everything but cake. Something about adding cake mix to anything and everything is always the answer.
Kaylie @ Skinny Muffin recently posted..Cajun Barbecue Tofu Nuggets
I’m the same way Kaylie! I have a box mix that I keep grabbing and measuring from for my recipes. I do like adding it for cake batter flavor.
Sally – my friend Nicole and I stumbled upon this recipe, ehh about a week ago, and have made them OVER and OVER! First we just made them to experiment because they sounded delicious, then we ended up taking them in to our coworkers since they were too good to keep to ourselves. Rave reviews of course! One of our other work friends asked us to come over to her place and make them while she was preparing for a dinner party… again, rave reviews! And of course since we had some extra cake mix (2 batches for every 1 box) we had to make them AGAIN tonight! They’re becoming our “thing,” and we just thought you should know, since it is your recipe and all! (:
Also, the design and heading of your blog is about thee most adorable thing ever and every time we visit your page (which is frequently, obvi) we just love it.
We also found that they are nothing without white choc chips (again, 2 batches to every 1 bag, booyah!) and we LOVE your trick about making the dough balls taller on the pan. Brilliant.
Keep up the amazing work, we’re sending you lots of love all the way from Montana!
<3
Hi Quincy! I love this!! So wonderful to hear that the cookies are now your thing ad that you’ve made them so many times AND that everyone you’ve made them for loves them too. This recipe is a real winner and I can NEVER get enough of it. And yes – I need them with white chocolate chips.
And the compliments on my web design! Thank you so much! I am lucky to have a talented designer behind that. 
You are so sweet and this comment means a lot to me. THANK YOU for taking the time to write it to me. Greetings from Baltimore!
Hi! I made these and my daughter LOVED them! Although, I found that they turned very dry by the next day. Any suggestions for that? I followed the recipe exactly so not sure what went wrong. Also, would this be a good dough to make and freeze ahead of time?
Hi Ashley! I’m so glad you liked these! Mine stayed soft for a few days actually. I would try putting them in a container with a piece of bread on top of them – the bread releases its moisture and the cookies suck it up and stay soft and fresh. Try it! Yes, You may freeze the balls of dough individually and bake later.
I just made these cookies and they were awesome! Thanks for the recipe and the great baking tips. The tall stacked cookie dough ball idea literally changed the way I bake!
Hi Jenn! That’s fantastic! I always make them taller and it works like a charm each time. Thanks for reporting back!
Hi! I just wanted to say that I tried these cookies tonight and they were awesome! Thanks for sharing this awesome recipe Im keeping this one forever!
Hi Maegan! I’m so glad to hear it. I love these cookies
I’ve been trying to resist making these cookies because everyone in my house is trying to lose weight, but since its Super Bowl weekend I’m using that as an excuse to make these. I just made the batter and it is insanely good. I even had to wake up my husband so he could taste it. So if my son’s girlfriend and I don’t eat all the cookie dough tonight, I’ll be baking these tomorrow. I don’t even care if I mess up the baking (I’m a good cook but lousy baker) because it will be an excuse to eat the dough, even though I know uncooked cookie dough is a no-no. Of course I’ve been eating it all my life and still living…
You’re recipes all look so good, and if I wasn’t trying to lose weight I think your blog would turn me into a baker!
Hi Lisa! I know, the cookie dough alone is SO SO good. I can never keep away from tasting it.
Haha and I always eat the cookie dough when I’m making it. oh well. Thank you so much for the sweet comment and I hope you all enjoy the finished baked cookies!
thank you thank you thank you thank you. these are awesome! i’m in chocolate cookie heaven! someday, I want to have a party that is just chocolate chip cookies and we all taste test and vote for our favorites! these will be a great addition!
Can I be invited to that party? Because it sounds like my kind of fun.
Glad you love these cookies!
Should I sift before or after measuring the flour and cake mix? Thanks
Hi Lindsay! Measure the flour and cake mix, then sift them together. Thank you!
Just made these today and they are fabulous! My kids and hubby (o.k., me too) could not stop eating them. This recipe will be in regular rotation for sure!
That’s wonderful Leigh Ann! I can never turn these cookies down either.
Does it matter if the butter is salted?
It may be salted or unsalted. I’ve never experienced a difference with either. Thanks Alyssa!
Hey Sally! I nominated you for Very Inspirational Blog Award here http://muffinsandmocha.wordpress.com/2013/02/13/very-inspirational-blog-award/?preview=true&preview_id=1591&preview_nonce=4de6f6c2d6 Hope you like it! Everything on your website looks amazing. I appreciate your love for sprinkles and color!
You’re so sweet! Thank you Jenny. Can’t wait to check it out later today.
Do you think this recipe would work in a heart shaped whoopie pie pan?
Hi Marielle, I’ve never tried it before. I would say that it would work, yes. I’ve made regular chocolate chip cookies in a regular whoopie pan with no problem. Thanks!
Wow, your cookies look amazing!! I want to try them all!
Why thank you Lauren! Let me know if you try any:)
Will do!
I just made these for a Cookie Time Tuesday feature this week and they are OUTSTANDING! My son said “I hope you made at least five batches of these!”. He isn’t a big sweet eater so that is quite the compliment. Thank you for all your great “science” on how to make these cookies better. Loved them!
http://www.itsybitsypaperblog.com
Hi Lindy! This is so nice to hear. I love how even someone without a huge sweet tooth can like these. And you are welcome for the cookie science! I learned a lot making each batch of these before finding the perfect one.
Hello! Just wanted to give a quick shout. I found your blog through Pinterest and thank goodness for that. Saw it for the first time last night and I’ve already made two of your recipes; the other being your Jumbo Sparkling Blueberry Muffins. Both came out wonderful and my fiance was practically pushing me towards the computer to find another recipe. Thank you so much!
Sara, that is so nice to hear. Thank you very much! What would we do without Pinterest? I am in love with it! I spend hours on it.
So glad you had success with two recipes so far. You picked two of my very favorites!
Hi Sally, I enjoyed making this recipe. My shape was off at first, the dough probably was TOO tall. By the last batch, I had it down. I may have overdone it on the sprinkles. Will bring these into the office tomorrow. My roommates came home and ate half of them I had already eaten some of the dough, so there aren’t many left. I guess I’ll have to stay up and bake more! Many thanks.
I love excuses to bake more.
So very glad you got the cookie dough balls down right!
Could you just use confetti cake mix
yes, you could use funfetti cake mix.
Sally, I just made these and they taste HEAVENLY. So glad that I stumbled on your site; I can’t wait to make even more of your recipes. This one is most definitely going into my binder of favorite recipes.
Hi Avery! Thank you VERY much for the report back! I’m so glad you enjoy these cookies and that you found my website. A binder recipe favorite? I’m blushing!
Let me know any other recipes you make!
So I had a feeling these would be great, so I made a double batch for a bake sale….but it was a rough week and I had a lot of interruptions while baking and something happened that never happened before….I forgot to put in the eggs!….I saw the bowl sitting on the counter shortly after I mixed in the sprinkles….ugh! And here I was thinking that maybe the batter needed an additional egg since I doubled it (no it just needed the eggs it was SUPPOSED to have)….so, rather than throw it all out, I got out my larger stand mixer, threw it all in with the eggs and mixed. I figured, what the heck, I’ve already wasted a double batch of ingredients, what’s two eggs now? Interesting result when you mess with science…I figured the structure would be a disaster and what happened was two different things….the first batch that went into the oven baked a bit longer and ended up being crispy and completely hollow (yes, hollow…kinda crazy)….the second batch that was in the fridge for longer and which I baked for a shorter time came out chewy in the middle, crispy on the edges which sounds kinda normal and yet it wasn’t really cookie texture. They were not particularly pretty, mind you with the sprinkles totally overmixed into the batter….couldn’t take them to the bake sale, but I couldn’t bear to throw them out. So I gave a couple bags away to trusted friends who wouldn’t judge and then we started snacking on them. And even though the structure and texture were completely messed up…we got hooked on them. We had a bag of chewy and a bag of crispy….strange….the taste was so yummy that I started to gain affection for the crispy hollow cookies…sort of like cake chips….Anyway, we eventually finished the batch. So….all I can say, is when I don’t forget to put the eggs in next time, and there WILL be a next time, I can only imagine how good these will be!
oh gosh! yes the eggs are a crucial ingredient for the cookies’ structure. I am so glad you loved the taste though – the crispy and chewy actually sounds pretty good to me right now! “Cake chips!” Ha, I love it so much. So sorry about the little mistake but it goes to show you how important each ingredient really is! I can’t wait to hear about the next time you make them. =)
I doubled the vanilla. Amaaaazing!
Double vanilla? I like your thinking! SO glad you like them!
Question: can you freeze this dough and for how long if so?
You may roll the cookies into balls and freeze them for up to two months. Let them thaw for only a couple minutes and bake. Thanks Keri!
Looks delicious! I love all the cookie science tips by the way!!
Oh good I’m glad! Sometimes I think the science talk can be boring. :/
This recipe sounds fantastic and can’t wait to try. I just have one question… I have had to alter a lot of my baking recipes since moving to Colorado from Florida. Do you think there is a need to make high altitude adjustments? And if so, what would you recommend?
Thanks so much for being so awesome!
Hey Jenni! I have yet to ever go to Colorado. My fiance used to live there! I hope to visit it one day. For this recipe, I suggest checking out this VERY helpful article on high altitude baking: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
I suggest decreasing the white sugar by 1 Tablespoon and adding 1 Tablespoon of flour. Anything else? check out that article! Very helpful.
I have the dough in the fridge waiting for me right now!
My question is that my dough is really dry and powdery. In your description you said its pretty wet and sticky dough so any thoughts on what I did wrong? I didn’t forget any ingredients…
I can’t wait wait to bake and try them, hopefully they’ll turn out great regardless! Thanks for the recipe.
Hey Emily! Hmm… the dough should be very soft and creamy. Not dry at all. Do you think you overmeasured the flour? Here is a post I wrote about how to measure flour correctly. I hope this helps. How do they taste? http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
I realized I did miss-measure at first, but even after I corrected, it was still really crumbly.
But they ended up tasting great anyway! I know I’ll be trying them again, hopefully I’ll do it right next time. Thanks again for the great recipe.
I must admit, I was rather sceptic to these cookies, because of the cake mix, but, when I made them (!) Oh my, can’t stop eating them, and I couldn’t resist the raw cookie dough. The best I’ve ever had, so far.
Simply: Pure deliciousness!
Thanks ( :
That’s so great to hear, Jay! So glad that you enjoy them as much as we do!
First off THANK YOU for making a great page full of yummy must TRY recipes. Second, I made my 16 yr old make these cookies and of course they never read and follow the recipes just right, but these cookies were fabulous even when she mixed things out of order. Third THANK YOU THANK YOU THANK YOU for thee cutest, yummiest final cookie ever!!!! I stick to the faithful butter-crisco chocolate chip cookie and just add peanut butter chips and whatever I feel like mix-ins but your recipe now will be my GO-TO for cookies.
YUMMY!!!! You are the best! Have a great GREAT day!!!
Hey Tammy! Wow, I’m so happy to hear that they still turn out right even mixed out of order! And that you love them so much. I love these cookies too – and so do many others! They never steer me wrong and I love adding all different kinds of mix-ins to them. So happy you will now call my recipe your go-to for cookies. Thank you!
Oh my goodness, I adore this post! I am a “cookie junkie” and also love making cookies. I absolutely agree to chilling a cookie dough and do that myself.
Tina S recently posted..Pillows For A Nook
Chilling the dough – yes! Every time. Thanks so much Tina!
Sally, I never thought to make cookies out of cake batter! What a great idea!
Many of my siblings love cakes batter desserts (especially cake batter ice-cream!!), and as some young kids are coming over tomorrow, I gave this recipe a shot! They taste really good, someone over here said they taste like the store bought Pillsbury Sugar Cookie dough you can buy around easter.
The only thing is that they are not as thick as I wanted, they spread out just a little too much, but I only chilled the batter for 1.5 hours. Next time, I will chill for a whole day or overnight. I noticed there is no cornstarch in this recipe… Does it not need it ? I added some anyway
I can never follow recipe exactly, I have to tweak it as I go! Force of Habit 
Great Recipe, Sally! Neat change from ordinary cookies! I can’t wait to know what my guests think tomorrow!
Mandie recently posted..Adonai, I’m still Waiting…
No cornstarch in this cookie recipe since I already find them so thick already. But I do love adding it to my other cookie recipes. I’m glad they were a big hit Mandie! Thanks!
Thanks for the info abotu the corn starch. Yes, the kids (and adults) really liked them! Thanks!
Mandie recently posted..Adonai, I’m still Waiting…
Just wanted to tell you how AMAZING your recipe is!! I’ve just posted about them and linked back to you for the recipe. I hope I’ve done them justice as they are the nicest cookies I’ve ever had!
Also I have used your tall cookie dough trick ever since baking them & it works an absolute treat so thank you!
Aimee recently posted..November: Cake Batter Chocolate Chip Cookies.
Hey Aimee! Woo hoo! I’m happ you love these so much! Can’t wait to see your post about them. =)
I am going to make your cake batter cookies! I am going to use the chocolate candy coated sunflower seeds in place of the sprinkles and and chocolate chips…super excited!
Hey Angela! I LOVE candy coated sunflower seeds! I’ve never made these cookies with those before though. That sounds wonderful! I’m doing that next time.
I just made these today because I couldn’t wait any longer! I’ve been eyeing this recipe for a while now, lol. After taking the cookies out of the oven, I loved how thick they looked! I’ll have to keep that taller dough trick for regular chocolate chip cookies. I noticed that as they cooled they seemed to get harder. They didn’t seem to have the soft look that I was thinking they would. I was just wondering if maybe I left them in the oven for too long. I first left them in for 10 minutes like you had done but they didn’t seem to look brown on the sides so I left them in for another minute and that seemed to worked. Any suggestions?
Hey Jennifer! These cookies are supposed to stay soft, and it sounds like you baked them for the right amount of time. Do you think you overmeasured the flour (did you spoon and level or “scoop” the flour?)? What about overmixing the dough? Overmixing it by even a little amount will lend hard, dry cookies. You want to mix until everything is *just* combined, no more. I wish I was there to see exactly what could have gone wrong.
Hi Sally! I think I “spoon and level” the flour. Should I not have done that? Which is the best way to handle the flour? I tried not to overmix the dough. I remember in the directions to just mix until it’s just all combined. Maybe that was too long too because my mixer wasn’t getting all the stuff at the bottom. How does overmixing lead to hard, dry cookies? I think I’ll have to retry making these cookies. My family still likes them though!
Spoon and level is the correct way to measure flour, Jennifer. Here is a post I wrote about measuring flour correctly: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
For overmixing the dough – when the dry ingredients (including the flour) is exposed to the liquids in the dough, the gluten (protein) in the flour starts to develop and hold together the dough. Gluten will make the cookies tough if there is too much of it in the dough, and excessive mixing of the dough can OVERdevelop the gluten. When I say do not overmix, I simply mean that you should just do the minimum amount of mixing necessary to make a uniform dough. Stop mixing when no streaks of flour remain in the dough.
I hope this helps!
Ok good to know. Thanks for the info! What if there are clumps of dough at the bottom of the bowl that the mixer isn’t picking up right away. Do I leave those like that or continue until they’re mixed in? I definitely need to try this recipe again and soon.
WOW! These cookies looked soo delicious, so I thought I would give them a try, and thank god I did!! They are so delicious I have the last tray in the oven right now! Thank you
My husband’s words: “This….might be new very favorite cookie…..”
That means a lot. We love these. Thanks
That DOES mean a lot – to me, Jessica! Thanks for letting me know. I love these cookies too!
Hello Sally,
I have to tell you that I just made these beauties last night and they are AMAAAZING! I let this chill in the fridge overnight and baked them today. They are so delicious, will try them next time with yellow cake mix (I used white) and some chopped pecans or walnuts. This will be a staple in my kitchen and a go to for my chocolate chip cookie craving. Thank you for sharing the recipe!
~Iris~
I love the idea of adding some nuts.
I’ll have to try that Iris! So glad you reported back about them. They are a favorite!
These are yummy! dangerously addicting! Especially when I feel like the cookie jar is calling my name and I know I won’t be able to eat just one cause they taste amazing. We usually share our cookies with friends and family but kids told me we are not sharing these unless I make a triple batch. Thanks for another fabulous recipe!
A triple batch? I love it. It’s hard for us to share these cookies as well. They are just so addicting! Thanks for the report back, Kristi.
Hands down the best Cake Batter Chocolate Chip Cookies we have made!
the BEST? Thanks so much Rebe!
I really wish the recipe was in its only little section & I didn’t have to keep searching for it through all the BS surrounding it… Lots of TALKING… not a lot of RECIPE.
Mandy, I am a food writer. If you do not like my style of writing, you don’t have to visit my website.
Delicious! Thank you.
These were awesome!!
Hi Sally! This was the first recipe of yours that I stumbled upon, and now I am addicted to your blog! I love your writing, your photography, EVERYTHING! As a full-time college student, I cannot wait for school to be out for the summer so that I can get to trying out all of your delicious recipes!!!
Keep up the amazing work!
Hi Jessica, what a sweet compliment, thank you so much! Good luck with the end of your semester! Let me know what you bake in the summertime.
Hey Sally! I posted on your facebook page but you’re worthy of all the raving comments.
Second recipe of yours I’ve tried, these were freaking delicious! Thank you so much. Love your recipes, they’re always amazing and turn out great. Keep up the amazing work.
These cookies are too die for. Well my batter is currently in the fridge chilling, but it tastes amazing so far! It’s really simple to do and fun! I’m a beginner at baking, but I do it a lot at my house. Everyone expects me to bake for them. I must be doing something right lol. I’m so glad I stumbled upon this recipe. I hope my co-workers like them as well! Thank you so much Sally <3 Keep up the great recipes because they are so creative and yummy!
Janae, I’m so glad you like these cookies! Thanks for reporting back, they are one of my favorites!
Best cookies I have ever made. Followed your instructions to a T and they came out PERFECTLY. amazing. thank you.
Woohoo! So glad. Thanks Shannon!
I’m so silly, I was thinking “where is the recipe?” But after reading through the messages, you are a food blogger/writer!!!! I am so excited that I found this site. I have heard of food writers/bloggers before but you are my first read!!!! Congrats, keep up the good work, such a cool site!
Glad you found the recipe in between all the food/baking writing.
So glad you found my site as well. Thanks Monique!
I was very excited to make these with my boys and just out of the oven they were pretty good a little dry but I put them in an air tight container overnight and now they are hard as a rock
Any ideas? Thanks
Oh no! Do you think you overmixed the dough? That will lend to hard, dry baked goods. Or over-measured the flour? Always be sure to use the scoop and level method for flour. http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
OMG!!! Theses were amazing I only modified the recipe a little bit by using confetti cake batter instead on regular cake batter and they turned out amazing! A huge hit with all of my friends
SO glad to hear it. Thanks for letting me know, Brooke!
Don’t know what I did wrong-followed the recipe to the letter and my batter is like a dry pebbly powder
I did it twice just to make sure I didn’t mess up somehow. I’m going to add and extra egg and see if that helps. I’m bummed.
Hey Sally! I’ve never heard that before with this dough. Do you think that you overmeasured the flour or cake mix? It sounds like there was too much dry ingredients. Hopefully adding another egg will help.
I did another egg to both batches and they turned out beautifully-soooo yummy
Sally, I made these for the THIRD time over the weekend, and they were as big a hit as ever! Thanks for this great recipe – everyone always loves them!!!
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Hey Jess! That is so great to hear! I had no idea you liked these cookies so much. Thanks for letting me know
mmm, hmmm. I made these this weekend with the white cake batter mix that has the sprinkles already in it. I still added a few more sprinkles but not as much as the recipe calls for. I also didn’t have any butter but I really wanted to bake these cookies so I used the thick coconut cream – after that was mixed in – the batter was too dry. So I added another egg, still not the right consistency so i added 1 heaping tablespoon of full fat French kwark and then it was perfect enough to hold the chocolate chips in. I really enjoyed this cookie. It made a lot and I want to share them, but they are currently sitting in the cookie tin and me and my husband have been eating them (the kids didn’t like them – said they rather eat an apple? I don’t get them) Anyway, great recipe, I will surely make them again, hopefully with butter next time
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Hi Melissa! Coconut cream is MUCH, much much thicker than softened butter which is why you had trouble with the thick dough. Glad you liked them!
I am a huge chocoholic, but now I never want to make my regular chocolate chip cookies anymore. only these! I use funfetti cake mix instead of yellow or white cake mix though. Thank you for the recipe. You are a genius
Coming from a chocoholic like you, that’s pretty cool to hear! So glad you love them Nyla!
Im an addict. Addicted to these recipes. Im in the middle of making these cake batter chocolate chip cookies. No eggs in this correct?
oops!! never-mind. I saw the egg in the recipe!
I really love the way you explain how to do the recipe between the pictures instead of just rambling about nothing, like most blogs. This recipe is awesome!
That is so nice to hear, Felicia. I really, really appreciate it! I just like to prevent anyone from having trouble in the kitchen – I learn from my mistakes so others won’t make them! Thank you again.
I love this recipe! Easy to follow and quick!
They turned out great! My family loves them!!!
The ingredients list says that this recipe calls for granulated sugar and light brown sugar. I don’t see them mentioned in the instructions though. Did you forget to add them in or were they not supposed to be in the ingredients list? I don’t want to start cooking and leave something out.
Hi Jonell! The recipes instructs: “In a separate bowl, cream together the butter and sugars on medium speed” – so add both sugars.
what is your thought on the use of mini choc chips vs regular size choc chips in cookies? I always have mini’s on hand in the freezer for our pancakes when we have sleepover friends but I can’t seem to keep the regular ones in stock at the house. Do they make a difference in thickness of cookie? use same amount? or tweek the recipe? the 11yr old is wanting to make these for his birthday next month.
Hi there – mini chocolate chips in these cookies, or any cookies is a great substitution for the regular size. No need to tweak anything – just use the same amount. It will have no effect on the cookie’s thickness. Hope you all enjoy!
Sally – These are amazing!!! I planned on making them for a banquet so I prepared the dough three days ahead of time. Then I went ahead and baked two cookies after an hour of refrigeration just to make sure they were good and they were absolutely amazing!! Not to mention they’re super addicting! Since then I’ve made a “personal” batch of my own and eaten a total of eight and I haven’t even made any for my banquet yet haha
I’m so excited for my friends to try them and enjoy them as much as I do. Thank you so much for this delicious recipe!!
Hey Whitney! What a compliment.
Thank you so much for reporting back about them. So happy you like them as much as I do; they are a favorite!
Love, love, love your website. And of course the recipes. Congrats on the Woman’s World magazine article! Hard work pays off.
Thank you very much Rosemary!
Hey Sally! I made these cookies for my friend’s birthday and they turned out absolutely amazing! They looked just like the picture! Which is a first for me. Lol My friends absolutely loved them! They didn’t last an hour!
Carolina <3
They didn’t last an hour! amazing! So glad to hear it.
I am so happy your blog is getting such recognition! Congratz on the magazine! Do you have a recipe for these cookies which doesn’t use yellow cake mix but has the same ‘cake batter’ flavor? In short, is there a homemade substitute I could use for the mix?
thanks!
Hi Ariana! I have two choices. Both recipes taste like cake batter, in my readers’ and friends’ opinion. And mine too.
http://sallysbakingaddiction.com/2013/04/26/soft-baked-funfetti-sugar-cookies/
http://sallysbakingaddiction.com/2012/08/16/cake-batter-sugar-cookies/
Your cake batter chocolate chip cookies look and sounds amazing. I can not wait to try to make them myself.
These cookies would be great with this cake batter ice cream. http://allrecipes.com/recipe/cake-batter-ice-cream/
Great suggestion, April! I’ll have to try it. Thank you!
Tried these over the weekend and they turned out great! I left out a few choc. chips and sprinkles because I don’t like my cookies TOO stuffed. They were so soft and fluffy and disappeared too quickly! Guess I should’ve doubled up
Thanks!
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Happy you loved them Trudy!
These cookies are AMAZING! I made them for Mother’s Day today and short of my uncle stuffing these cookies in his pocket for later, they were all gone! I posted your recipe on my blog, crediting you: http://fancy-fork.com/2013/05/12/cake-batter-chocolate-chip-cookies/
Best,
Ashley – @AshleyEKinder
Headed to check them out now! Thanks Ashley!
Oh gosh, I’m so tired that I wrote this in the wrong post! Sorry, my bad
It’s ok Michelle! I got your comment on the giveaway post!
Sally – I just made these cookies for a work function celebrating today as “National Chocolate Chip Cookie day”. Among 20 other chocolate chip recipes made, I was told by many that mine were a favorite. They are YUMMY!! Thanks for the great recipe! I foresee myself using this recipe for years to come…
Among 20 other recipes, this was the winner?? So awesome to hear that. Thanks Amanda, I’m glad!
Have you ever made this into a giant cookie? My son wants a cookie cake and was wondering if this recipe would work?
Hey Angie! No, I have not. Do you mean like a cookie pizza? I can’t see why that wouldn’t work. Since I’ve never done it myself, I don’t know the baking time. Good luck if you try it!
Best cookies ever. Excellent recipe and description! Like Cooks Illustratred.
Thank you Margaret.
Made these today Sally for a baby shower. SO GOOD!! Everyone loved them. I just didn’t have the white chocolate chips so I think I better make ‘em again:)
YAY! Glad to hear that Kristy! And yes – you just gotta make them again
Hi Sally, I just made these yesterday. I followed your recipe and they came out heavenly. Honestly you know how to cause death by eating such sinful things! lol I loved them so much.
Happy Birthday in advance. Whatever u make for ur trip can u post some pics of how they turned out like? t c
Thanks for the birthday wishes! I’ll share some photos of my birthday at some point. Thank you!
Hi Sally!! I’m such a fan of your blog and love your photos and recipes. I love how colorful everything always is too!! I was wondering if you scoop and make the tall balls before or after chilling the dough. I think through reading the comments it sounds like you do it after the dough has chilled, but beford if you’re *freezing* it. Is that correct? Do you typically do the scooping/tall ball trick with dough that’s already been chilled (breaking it off of the big mass of it)?
Hi Kristen! Yes. Chill the dough. Let it sit at room temperature for a few minutes to slightly soften, then scoop into the tall balls. From that point, you may bake them OR freeze the individual balls. Which is what I usually do. Then I bake them for an extra minute in their frozen state. SO good that way.
Thanks!! I really appreciate the time you take to answer everyone’s questions. So nice of you
Oh my gosh these cookies a freaking amazing I love them!! <3 Seriously if anyone's considering making these cookies MAKE THEM because they're bomb!
Thanks Melissa! HAppy you love them!
Does it have to be yellow or white cake mix? or can it be other kinds of cake?
Hi Anna – it does not matter what kind of cake mix you use.
I made these cookies for Memorial Day and they were a hit. I doubled the recipe, chilled the dough, and made them “tall” and they turned out perfect…Genius:) I can’t wait to make more of your recipes!
I’m glad to hear (read!) that, Crystal. Let me know any other recipes you make. I love hearing about it!
So I just made these… they JUST came out of the oven. This size of a batch made just over 4 dozen cookies… but I wanted to note… that I did not chill the dough ahead of time, and didn’t have any trouble with the dough melding together while they cooked. I still have very well defined, individual cookies. And they’re delicious.
Also, instead of using white cake batter and adding sprinkles, I just used confetti cake batter.
Thanks for this recipe! These cookies are delicious!
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Oh, and I found 10 minutes to be the perfect baking time.
That’s great Laura! I can’t believe you didn’t chill the dough and didn’t have spreading issues. I always have to chill it. Most readers have to as well. I wish I could skip that step!
I finally got around to making these! They were very delicious – we ate them up! However, I had a few questions. First of all, mine were more of a yellow color than yours. Is this just due to the brand of cake mix or something? Also, I chilled my dough for a whole day, yet my cookies were pretty flat. I don’t have a silpat and ran out of parchment so I greased the cookie sheet and I was wondering if that had something to do with it. My friends and I loved them regardless; I was just curious! Thanks!
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I used yellow cake mix, which would make them more yellow. It could also be the brand, yes. Extra grease underneath a cookie that could spread is a recipe for disaster. You can bake them on a regular nonstick cookie sheet without parchment or a silpat. However, I strongly urge readers to purchase an inexpensive silpat. No cookies of mine are baked without one.
That’s what I suspected – good to know for the future. I’ve been wanting to get a silpat for a while now, I just haven’t gotten around to it. Shame on me lol. Thanks for your help!
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OMG, these cookies came out AMAZING. They were perfect! I really like the addition of cake mix into the dough, it literally tastes like a cake but in a cookie form, a great combination. My whole family loved it, and I love the tips you added, they really helped. Thanks for the awesome recipe, definitely might of been the best cookies I have ever baked.
I’m so glad you loved these Eleni! And thanks for reporting back. I love the addition of cake mix too. The perfect touch!
Great recipe! These cookies were a hit among friends. And the “tall cookie” trick is amazing.
I think the comment I just posted got lost somewhere, so apologies if you get 2 from me!
I just wanted to say how lovely your site is and how great the tips are on this post. I often have “spreading” cookies and have been experimenting to stop this happening, so your guidelines are super helpful!! Thank you
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I’m glad this post is helpful for you Trixie! And thanks for the sweet compliment on my website
Enjoy these cookies if you make them sometime.
Made these for the bake sale for my roller derby league, and they were a huge hit! These are wonderful
Glad to hear that, Bettie!
Hi Sally,
Thanks for the recipe! These cookies look delicious!
For the vanilla, can we use any type of vanilla extract or is there a specific brand that might work best?
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Rika – any brand of vanilla extract works best. I’ve used several for this recipe, so any kind will do.
Great, thanks!
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there is a much simpler cake mix cookie recipe:
1 box cake mix
1 egg
1/2 c. oil
mix, bake for 10 minutes
much simpler than yours
Yep! But those don’t taste like chocolate chip cookies. Just cakey cookies. I have that recipe on my blog as well. http://sallysbakingaddiction.com/2012/11/29/holiday-confetti-cake-batter-cookies/
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