Cake Batter Chocolate Chip Cookies

When I posted a photo in my Insta Stories of the Cake Batter flavoring that I spied at the grocery store a few weeks ago, I was inundated with about an even number of "ohmygoodness...that sounds amazing" and "um...no, thank you" responses.

I was curious. One commenter mentioned cake batter chocolate chip cookies, and I knew they had to happen.

What do they taste like? Well, pretty much what you think of when you imagine"cake-flavored" desserts. If you're having a cake-themed party or really want some festive chocolate chip cookies, these are for you. Also, your eyes aren't deceiving you, the cookies are a bit yellow-hued. The cake batter flavoring is yellow.



One note: I think these are best when COMPLETELY cooled. Even better the next day. When warm, the cake batter flavor can be a little overpowering. It mellows a bit after cooling.

You'll need sprinkles. I'm loving that Wilton now sells small containers of sprinkles and jimmies in single colors. I grabbed several colors at the grocery store and mixed them together.

For the chocolate chips, I mixed semisweet and bittersweet. Use any combo you like, or even chopped chocolate.

The dough needs to chill for a while. Plan on 12-48 hours in the fridge. I don't pretend to understand exactly how this magic works, it just does. Case in point, these big batch chocolate chip cookies, and these strawberry cocoa nib chocolate chip cookies.

Once chilled, you'll scoop the dough with a 3-tablespoon cookie scoop. Press some sprinkles and extra chips to make them extra pretty.

Bake! Remember...I think these taste best after they've cooled completely. (By all means, feel free to test a warm one, though.)

Cake Batter Chocolate Chip Cookies

2 1/4 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/2 teaspoon kosher salt
1 cup salted butter, cut into chunks
1 cup packed light brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
3 teaspoons cake batter flavoring
1 1/2 cups semisweet or bittersweet chocolate chips (or a mix) + more for tops
1/3 cup multi-colored jimmies (sprinkles) + more for tops

Whisk the flour, baking soda, cornstarch, and salt together. Set aside.

Cream the butter with the sugars for several minutes until light and fluffy. Beat in the egg, yolk, and extract. Scrape bottom and sides of the bowl as needed.

Add the flour in three additions on low speed. Once combined, stir in the chocolate chips and sprinkles. Cover and refrigerate for 12-48 hours.

An hour before baking, take the dough from the refrigerator. Heat oven to 350. Line cookie sheets with parchment paper.

Portion the dough using a 3-tablespoon cookie scoop. Press extra sprinkles and chocolate chips into the dough balls. Bake for 12 minutes. The cookies might look slightly underbaked in the centers only. Let sit on the cookie sheet for 5 minutes before removing to a wire cooling rack to cool completely.

[Note: I like these cookies best completely cooled.]

Cake batter flavoring. Have you tried it?