I may have a girl, food crush on Sally from Sally’s Baking Addiction. For many reasons. No. 1: her recipes are fabulous; No. 2: I have yet to try one that I don’t like and No. 3: she developed this AMAZING cake batter chocolate chip cookie recipe. Holy God.  They. Are. Amazing.

I learned a lot while making these cookies, particularly:

1. The importance of chilling the dough before rolling and baking.
2. That “tall” scoops of dough yield thick cookies.
3. And, finally… proving my strong belief that sprinkles make everything happy and wonderful.

I made these for Mother’s Day today. Overall, they were a hit. All of my teenage cousins ravaged the tray before it was time for dessert (good sign #1). I had an uncle steal away cookies for a snack later on (good sign #2). My father (who’s a chef) loved them (good sign #3). And finally… I left with an empty dish. The true victory of any baker!

Here are a few photos from today’s festivities… my crazy family, aperitivo and tons of sunshine. I think I even got a little sunburn! Darn my Swedish skin! And for the record, yes my brother (not pictured) and I are the only blondes in the family. No, we aren’t adopted. Yes, these people are really my family. Hah!

Cake Batter Chocolate Chip Cookies

Recipe from SallysBakingAddiction.com

Ingredients

• 1-1/4 cup flour
• 1-1/4 cup yellow cake mix
• 1/2 teaspoon baking soda
• 3/4 cup (1.5 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1-1/2 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup rainbow sprinkles

Directions

1. Mix the flour, cake mix and baking soda. Set aside.
2. Cream butter and sugars with an electric mixer. Add in the egg and vanilla.
3. Add the dry ingredients to the wet until combined (do not over mix!).
4. Fold in the chocolate chips and sprinkles.
5. Cover with plastic wrap and refrigerate for at least 1 hour (note: I let mine sit overnight).
6. Preheat oven to 350 degrees.
7. Scoop rounded tablespoons of dough onto ungreased baking sheets (note: make each scoop “tall” – see photo below).
   
8. (while in between batches, put remaining dough in fridge to stay cool)
9. Bake 10-12 minutes. Let cool on wire rack; the centers will look soft, but will set while cooling.