Ingredients
Dry Ingredients
- 1 and 1/3 cup (167g) all-purpose flour (spooned & leveled)
- 1 and 1/4 cups (190g) dry vanilla, yellow, or white boxed cake mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons vanilla bean paste
Add-Ins
- 1 cup (180g) chocolate chips (1/2 cup white and 1/2 cup semi-sweet)
- 1/2 cup (80g) sprinkles
Instructions
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, dry cake mix, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a hand or stand mixer fitted with the paddle attachment, beat the softened butter with granulated sugar and brown sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. This process creates a smooth, aerated base for the cookies.
- Add Egg and Vanilla: Add the egg and vanilla bean paste to the creamed mixture and continue mixing on medium-high speed until fully combined, roughly 1 minute. Scrape down the bowl’s sides as needed to ensure all ingredients are well incorporated.
- Incorporate Dry Ingredients: Add the sifted dry ingredients to the wet mixture and mix on medium-low speed just until combined. Avoid overmixing to maintain a tender cookie texture.
- Add Chocolate Chips and Sprinkles: Gently fold in the chocolate chips and sprinkles, mixing on low speed until they are distributed evenly throughout the dough.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours. This chilling process is crucial to prevent the cookies from spreading too much during baking. If chilling beyond 2 hours, roll the dough into balls and keep refrigerated or freeze for longer storage.
- Prepare for Baking: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper or silicone baking mats to ensure easy removal and even baking.
- Scoop Dough: Using a medium cookie scoop or spoon, scoop approximately 1.5 tablespoons (35g) of chilled dough per cookie. Shape each dough ball to be taller rather than wider. Keep remaining dough refrigerated when baking in batches.
- Bake Cookies: Bake the cookies for 13–15 minutes or until the edges are lightly browned. Centers will appear soft but will firm up as cookies cool.
- Finishing Touch: While the cookies are warm, optionally press a few extra chocolate chips on top for an attractive finish.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store: Store cookies covered at room temperature for up to one week to maintain freshness.
Notes
- Refrigerating the dough is essential to prevent excessive spreading during baking.
- Chilling the dough longer than 2 hours requires rolling into balls and keeping refrigerated or freezing for extended storage.
- You may freeze cookie dough balls for up to 3 months; bake them adding 1 extra minute without thawing.
- Using parchment paper or silicone baking mats is highly recommended for even baking and easy cleanup.
- Vanilla bean paste enhances the cookie’s flavor but can be substituted with vanilla extract if unavailable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
