Ingredients:
- 1 and 1/4 cup (160g)all-purpose flour
- 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix
- 1/2 teaspoon baking soda
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (180g) chocolate chips
- 1/2 cup (80g) sprinkles
- In a large bowl, sift together flour, cake mix, and baking soda.
- Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
- Add the egg and mix on high until combined, about 1 minute.
- Scrape down the sides and bottom of the bowl as needed.
- Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined.
- Add the chocolate chips and sprinkles.
- Mix on low until the add-ins are evenly disbursed.
- Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 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.
- 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.