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 dry cake mix

1/2 tsp. baking soda

3/4 c. unsalted butter, softened

1/2 c. sugar

1/2 c. light brown sugar

1 egg

1 1/2 tsp. vanilla

1/2 c. chocolate chips

1/2 c. white chocolate chips

1/2 c. rainbow sprinkles

In a large bowl, sift the flour, cake mix and baking soda together. Don't skip this step, because cake mix tends to be lumpy and you don't want any powdery lumps in your cookies; set aside. In a separate bowl, cream together the butter, sugar and brown sugar. Add the egg and vanilla and mix until combined, scraping down bowl, as needed. Gradually mix in the dry ingredients and mix until just combined. Do not overmix. Add the chocolate chips, white chocolate chips and rainbow sprinkles and gently fold into the batter. Cover the dough with plastic wrap and chill for at least 2 hours (or up to 3 days).

Remove the chilled dough from the refrigerator and allow to soften slightly while the oven preheats. Preheat oven to 350 degrees. Roll the dough into balls, using about 1 1/2 Tablespoons of dough per ball. Roll the cookie dough balls to be taller rather than wide. Place 3-inches apart onto a lightly greased baking sheet. Bake for 10 minutes (no longer). The cookies will look very soft and under baked. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 24-29 cookies. Best when eaten within two days.