Cookie Dough Chocolate Chip Cookies
So I made these yesterday and I received MANY messages on my Facebook for the recipe, so here it is! This made roughly 3 dozen medium cookies for me but as always, your miles may vary ;).
Ingredients:
- 1 and 1/4 cup all-purpose flour
- 1 box of French vanilla cake mix (you can use regular vanilla, yellow or butter)
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup chocolate chips (I used mini chips but you can use whatever blend of chocolate chips)
- 1/2 cup sprinkles (Again, whatever type you want)
Directions:
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. 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 disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 1 hour, or up to 3-4 days. This step is mandatory. For a nice thick cookie and so it's easier to mold, chilling the dough is required in order to avoid the cookies from spreading too much and so you're not rolling forever. If you chill longer than 1 hour, make sure you 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. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, as small or big as you would like. Shape your cookie dough balls to be "taller" than they are wide, this helps so they don't spread as much and you get a nice thick cookie.
Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 11 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. Leave on the cookie sheet for roughly 5 minutes and then remove so they can finish cooling. You can store these in a air tight container and they keep well for about a week.
Good luck!
Using a hand mixer, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. 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 disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 1 hour, or up to 3-4 days. This step is mandatory. For a nice thick cookie and so it's easier to mold, chilling the dough is required in order to avoid the cookies from spreading too much and so you're not rolling forever. If you chill longer than 1 hour, make sure you 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. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, as small or big as you would like. Shape your cookie dough balls to be "taller" than they are wide, this helps so they don't spread as much and you get a nice thick cookie.
Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 11 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. Leave on the cookie sheet for roughly 5 minutes and then remove so they can finish cooling. You can store these in a air tight container and they keep well for about a week.
Good luck!
