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Name: Cake Batter Chocolate Chip Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1 1/4 cup All purpose flour; 1 1/4 cup yellow or white cake mix; 1/2 teaspoon Baking soda; 1 1/2 sticks Unsalted butter; 1 Egg; 1 Egg yolk; 2 teaspoons Vanilla; 1/2 cup Sugar; 1/2 cup Light brown sugar; 1 1/4 cup Chocolate chips white and milk mix; 1/2 cup sprinkles

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INGREDIENTS

1 1/4 cup All purpose flour
1 1/4 cup yellow or white cake mix
1/2 teaspoon Baking soda
1 1/2 sticks Unsalted butter
1 Egg
1 Egg yolk
2 teaspoons Vanilla
1/2 cup Sugar
1/2 cup Light brown sugar
1 1/4 cup Chocolate chips ; white and milk mix
1/2 cup sprinkles

Servings

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, egg yolk, 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.

Refrigerate dough for at least 1 hour. The dough is fairly sticky, so chilling the dough is mandatory 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. Make sure to keep dough chilled when working in batches. Bake for 11-14 minutes until edges are slightly browned. The centers will still appear 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

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Cake Batter Chocolate Chip Cookies

1 1/4 cup All purpose flour
1 1/4 cup yellow or white cake mix
1/2 teaspoon Baking soda
1 1/2 sticks Unsalted butter
1 Egg
1 Egg yolk
2 teaspoons Vanilla
1/2 cup Sugar
1/2 cup Light brown sugar
1 1/4 cup Chocolate chips white and milk mix
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, egg yolk, 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.
Refrigerate dough for at least 1 hour.  The dough is fairly sticky, so chilling the dough is mandatory 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. Make sure to keep dough chilled when working in batches. Bake for 11-14 minutes until edges are slightly browned.  The centers will still appear 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.

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Nutrition

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Serving Size: 1 Serving (1366g)
Recipe Makes: 1 Servings

Calories: 7601
Calories from Fat: 6396 (84%)

Amt Per Serving		% DV

	Total Fat 710.7g	948 %
	Saturated Fat 444g	2220 %
	Monounsaturated Fat 189.9g
	Polyunsanturated Fat 27.9g
Cholesterol 2084.7mg		641 %
Sodium 840.7mg		29 %
Potassium 1381.7mg		36 %
Total Carbohydrate 320g		94 %
	Dietary Fiber 18.8g	75 %
	Sugars, other 301.3g
Protein 40.1g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7601

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