Ingredients
Method
- In a large bowl, sift together the flour, cake mix, salt, and baking soda.
- Using a hand mixer or stand mixer, beat the softened butter and both sugars on medium speed until creamy and smooth, about 3 minutes.
- Add the egg and mix on high until fully incorporated, about 1 minute. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and mix on high until combined.
- Gradually add the flour mixture to the wet ingredients and mix on low-medium speed until just combined.
- Fold in the chocolate chips and sprinkles using a spatula.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours. You can chill it for up to 3-4 days.
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop about 1.5 tablespoons (35g) of dough per cookie and form into tall balls. Place them on the prepared baking sheets. Leave space between each cookie.
- Bake for 13-15 minutes or until the edges are lightly golden. The centers will remain soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
These cookies are best when chilled properly. You can freeze the dough for later use or store baked cookies at room temperature for up to a week.