Cake Batter Chocolate Chip Cookies Recipe

In a large bowl, sift flour, cake mix, salt, and baking soda together. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed for about 1 minute until creamy and smooth. Add the egg and mix on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed.

Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on Low until the add-ins are evenly combined.

Cover tightly with plastic wrap and refrigerate dough for about 2 hours, or up to 3-4 days. This step is imperative. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If the dough is chilled longer than 2 hours, make sure to roll the cookie dough into balls after the 2-hour mark.

Place dough balls on a plate, cover tightly and store in the refrigerator until ready to bake. Balls may also be kept frozen this point for up to 3 months; bake as directed adding 1 minute to the bake time without thawing.

Once the dough has been chilled, preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats.

Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1½ tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide. Make sure to keep dough chilled when working in batches.

Bake the cookies for about 10 to 12 minutes until the edges are lightly browned. The centers will still appear very soft, but the cookies will continue to set as they cool. Press a few more chips into the tops of the cookies at this point (the chips will stick because the cookies are still warm).

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.