Cake Batter Chocolate Chip Cookies
Yummy, chewy, soft and gooey!
Servings: 4 people
Cost: 20 +/-
Equipment
- Cookies Sheets
- Parchment Paper
- Measuring cups
- Measuring spoons
- Hand mixer or stand mixer
- Spatula
- Wooden Spoon
Ingredients
- 1 1/4 cup all purpose flour
- 1 1/4 cup yellow or white cake mix
- 1/2 tsp baking soda 1
- 1/2 tsp salt
- 3/4 cup cannabutter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 1/2 tsp pure vanille extract
- 1 cup chocolate chips white and chocolate
- 1/2 cup sprinkles
Instructions
- 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 cannabutter and both sugars together on medium speed until creamy and smooth, about 1 minute. 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 combined.
- Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper.
- Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Make sure to keep dough chilled when working in batches.
- Bake the cookies for 10-12 minutes until edges are lightly browned. The centers will still appear very soft, but the cookies will continue to set as they cool. You can press a few more chips into the tops of the cookies at this point (the chips will stick because the cookies are still warm).