Description
These Cake Batter Chocolate Chip Cookies are a delightful twist on a classic, combining the sweet, nostalgic flavor of cake batter with the irresistible chewiness of chocolate chip cookies. Perfect for birthdays, celebrations, or just a fun treat!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (6 oz) milk chocolate chips
- ½ cup rainbow sprinkles
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the milk chocolate chips and rainbow sprinkles.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a chewier cookie, slightly underbake them.
- Ensure your butter is truly softened, not melted, for the best texture.
- You can substitute other types of chocolate chips, like dark or white chocolate.
- For an extra burst of cake batter flavor, you can add a tablespoon or two of cake mix to the dough (ensure it’s a dry mix).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American