Best 4 Cake Batter Chocolate Chip Cookies Recipes
Indulge in the ultimate chocolate chip cookie experience with our delectable Cake Batter Chocolate Chip Cookies. These cookies are a symphony of flavors and textures, featuring a soft and fluffy cake batter base studded with an abundance of rich chocolate chips. This recipe combines the best of both worlds, merging the classic chocolate chip cookie with the irresistible texture of cake batter. With just a few simple steps, you can create these delightful treats that are perfect for any occasion. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards cookie-baking success. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.
This article features three variations of the Cake Batter Chocolate Chip Cookie recipe:
1. Classic Cake Batter Chocolate Chip Cookies: This is the quintessential recipe that forms the foundation of all the other variations. It showcases the perfect balance of soft and chewy cookie dough, studded with an abundance of semi-sweet chocolate chips.
2. Funfetti Cake Batter Chocolate Chip Cookies: For those who love a touch of whimsy and color, these cookies are adorned with rainbow sprinkles. They're perfect for birthday parties, celebrations, or simply adding a pop of fun to your cookie jar.
3. Peanut Butter Cake Batter Chocolate Chip Cookies: These cookies combine the classic flavors of chocolate chip cookies and peanut butter to create a truly irresistible treat. With a swirl of peanut butter and a sprinkling of chopped peanuts, these cookies are sure to be a hit with peanut butter enthusiasts.
No matter which variation you choose, you're in for a delightful treat. So, let's dive into the recipes and embark on a baking adventure that will fill your kitchen with the irresistible aroma of freshly baked cookies.
CAKE BATTER CHOCOLATE CHIP COOKIES
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended.
- Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Servingsize 24 serving, Calories 165 kcal, Fat 8 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 182 mg, Carbohydrate 24 g, Sugar 14 g, Protein 1 mg
CAKE BATTER CHOCOLATE CHIP COOKIES
Steps:
- Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, 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, 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. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies). Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won't last that long! © Sally's Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
CHOCOLATE CAKE BATTER CHOCOLATE CHIP COCONUT COOKIES
This cookie recipe is super easy, super decadent, and super chocolatey! Who can resist a chocolatey, super chewy cookie with coconut?!! Psht. I know I can't! I took this recipe off of a food blog, stephaniecooks.com, and tweaked it to my liking! I hope you enjoy :D
Provided by Jacqueline Ruelas
Categories Chocolate
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees F
- 2. In a large bowl, combine the cake mix and baking powder
- 3. Add the eggs and oil into mix and combine until moistened (use your hands! it's faster and easier that way)
- 4. Add the chocolate chips and coconut and mix until well combined
- 5. Lightly grease cookie sheet with non-stick cooking spray; take a tablespoonful of mix and roll into small balls or ovals and place onto cookie sheet 2 inches apart
- 6. Bake 10 minutes
- 7. Remove from oven and cool 5 minutes before removing to cooling rack to cool completely.
CAKE BATTER CHOCOLATE CHIP COOKIES RECIPE - (4.5/5)
Provided by á-25649
Number Of Ingredients 10
Steps:
- 1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy. 2. Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles. 3. Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much. 4. Preheat oven to 350 degrees. 5. Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. 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 for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool. 6. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Tips:
- Use cake batter. This is the secret ingredient that makes these cookies so soft and chewy. You can use any flavor of cake batter you like, but chocolate is a classic.
- Don't overmix the dough. Overmixing will make the cookies tough. Just mix until the ingredients are combined.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature. This will help them develop a crispy exterior and a soft and chewy interior.
- Don't overbake the cookies. Overbaking will make them dry and crumbly. Bake them just until the edges are golden brown.
Conclusion:
These cake batter chocolate chip cookies are the perfect treat for any occasion. They're soft, chewy, and packed with chocolate chips. Plus, they're easy to make and can be customized to your liking. So next time you're craving a sweet treat, give these cookies a try. You won't be disappointed!
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