Cake Batter Chocolate Chip Cookies From Scratch
You don’t need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake!
If you’re anything like me, you’re obsessed with freshly baked chocolate chip cookies. Obsessed. Could you tell? I like my cookies a little crispy and golden around the edges, soft and chewy in the middle, and PACKED with chocolate.
I also LOVE funfetti cake. Which is why I created this cake batter-cookie hybrid with lots of chocolate, sprinkles, and that buttery golden yellow cake taste (without using a cake mix).
What gives us that cake batter taste without the cake mix?
Three simple extracts that, when combined, become a magical funfetti taste twin. Vanilla extract, almond extract, and butter extract (you can find all three of these at virtually any grocery store) all come together in this recipe to create cookies that taste just like cake batter.
If you’re not a fan of almond extract, have no fear. It won’t stand out on it’s own at all.
Also necessary in this recipe? SPRINKLES.
Lots of sprinkles 😍.
Cake Batter Chocolate Chip Cookies
You don't need a mix to make these soft and buttery chocolate chip cookies that taste like a sprinkle-filled piece of cake!
2/3 cup light brown sugar
2/3 cup granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 tsp almond extract
1/2 tsp butter extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups All-Purpose Flour
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chips
1 cup rainbow jimmies (sprinkles)
Preheat oven to 375ºF.
Beat together the sugars, butter, shortening, salt, vanilla, vinegar, and baking soda until smooth.
Mix in the egg.
Mix in the flour and chocolate chips and sprinkles.
Scoop two tablespoons of dough into a ball and place on a non-greased baking sheet. Repeat with 8-11 more scoops of dough (so you'll have 9-12 cookie dough balls on the baking sheet, depending on the size of your sheet), with 2 inches in between each. Sprinkle a little bit of sea salt on top of each one.
Bake for 9 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.
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