If I’m ever looking for a cookie recipe my first port of call is Sallys Baking Addiction. Her website is a treasure trove of delicious treats, with her cookie recipes being some of the best I’ve found! They taste so authentically American, I really could just eat the cookie dough raw if it didn’t make me feel so sick!
So when I decided to bake some cookies to take into work tomorrow I went straight to Sally’s first cookbook to hunt for ideas. The cake batter chocolate chip cookies are actually on the front cover of the book, so as you can imagine, it didn’t take me long to choose! Sadly however, they don’t look like Sally’s book cover. I baked them in so many batches, changing the way I rolled the dough each time to try and achieve the perfect cookie. Sadly, none of them really made the cut.
Sally’s winning technique is to roll the cookie dough into a shape that is longer than it is wide so that the cookie doesn’t spread too much in the oven and you retain a thick chewy texture! Now I’ve made her basic cookie recipe before, followed this to a tee and had yummy cookies. This time however, my cookies would not stop spreading resulting in a crunchier texture than I wanted.
Im gonna say it. I blame my Mum’s oven. Its been the reason for a multitude of baking disasters, so I can only imagine its the ovens fault again and not my own….;)
Despite my failings, I do urge you to give these a go! They taste like cake, are crunchy like a cookie and make a ton – meaning theres loads for you to taste test!
Cake Batter Choc Chip Cookies
- 160 g plain flour
- 190 g vanilla dry cake mix
- 1/2 tsp baking powder
- 170 g unsalted butter room temperature
- 100 g caster sugar
- 100 g soft light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 90 g milk chocolate chips
- 90 g white chocolate chips
- 80 g sprinkles
- Firstly, in a bowl sift together the flour, cake mix and baking soda. Then set aside until needed.
- Using an electric whisk, beat the softened butter and both the sugars until smooth and creamy. Then add the egg and mix on a high speed until combined. Add the vanilla and beat again on high until combined, then slowly add the flour mixture on a low-medium speed until just combined. Finally, fold in the chocolate chips and sprinkles until evenly distributed.
- Cover tightly in cling-film and refrigerate the dough for at least 2-hours, or up to 3-4 days. This is a mandatory step to ensure the cookies don't spread too much - so please don't try and skip it! If you do chill for more than 2 hours, at the 2 hour mark roll the cookie dough into balls and then place back in the fridge, tightly covered.
- Once the dough has been chilled, pre-heat the oven to Gas Mark 4 and line a few large baking trays with baking paper.
- Using about 1.5 tbsps of cookie dough, shape the cookie dough so it is taller rather than wider. Then place on the baking sheets at least 3cm apart. If you are baking in batches, make sure to keep the unused dough chilled.
- Bake the cookies for 10-12 minutes until the edges begin to brown. They will look underbaked at this point. Remove them from the oven, and leave them on the baking tray for 5 minutes. Then place the cookies on a wire rack to cool completely.
Adapted from Sallys Baking Addiction.