Cake Batter Choc Chip Cookies
Choc Chips, Sprinkles and the childhood taste of Cake Batter - these cookies are a must!
Ingredients
- 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
Instructions
- 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.