Sprinkle-filled Chocolate Chip Cookies

I have posted a chocolate chip cookie recipe every now and then. I've been partial to Sharyn's and love making the BIG cookie, too. Yet, with all the recipes I have in my file and the ones that I love and swear by... I'm always game to try another recipe.

When I was pinning all my ideas to my secret board for Sophia's birthday party, I found the Cake Batter Chocolate Chip Cookie recipe at Sally's Baking Addiction. She's my hero. Sally painstakingly went through trial and error 7x over to come up with the secrets behind this cookie. And if that wasn't enough, she added sprinkles.

Sprinkles get me EVERY. TIME.

They're just the happiest little bursts of color that make anything better: pancakes, yogurt, cookies, popcorn. Hot dogs. no, not hot dogs. I promise I've never eaten a sprinkle ridden hot dog.

Off track.

Okay, so give these a go and the next time I talk about cookies, I would be remiss if I didn't post and talk about "Happy's" Ultimates. They're really good, too. She should post them on her new blog.... (wink wink)

Cake Batter Chocolate Chip Cookies

adapted from Sally's Baking Addiction

1 1/4 c all purpose flour
1 1/4 c yellow or white boxed cake mix
1/2 tsp baking soda
dash of salt- my addition
3/4 c (1 1/2 sticks) unsalted butter, softened to room temp
1/2 c sugar
1/2 c light brown sugar
1 egg, room temp
1 1/2 tsp vanilla
1 c chocolate chips (can use semi-sweet and white together)
1/2 c sprinkles- whatever colors you love

1. In a large bowl, combine all the dry ingredients. Stir with a whisk (or sift) to incorporate well and break up any lumps from the cake mix.

2. Cream together the butter and sugars on medium speed of an electric mixer. Add in the egg and vanilla and mix until creamy

3. Add the dry to the wet ingredients and mix until combined. Fold in the chips and sprinkles. Don't over mix.

 {this is where I taste the dough. it's raw and all that and I don't care. I love it}

4. Form into cone like balls (rocket ships maybe). Sally swears by this method and you can head to the recipe link above to see a more detailed step on this, but really, it's worth making them cone-like. I form them into these shapes THEN refrigerate for 1 hour.... or more. Refrigerating helps the cookies to not spread so much.

5. Preheat the oven to 350°. Place cold dough onto your baking sheet. Bake 10-12 minutes until edges are slightly browned. The center will still look soft, but as they cool, it will set. Allow them to sit on the baking sheet for 4 minutes then transfer to a wire rack or set on a brown paper bag to cool. (see image below)

These can certainly be frozen and I do love a frozen chocolate chip cookie.

Thank God I still have some in the freezer because I can barely make it through typing this without going to nab one of them!