Cake Mix Chocolate Chip Cookies

   I have been seeing these "cake mix cookies" all over Pinterest, and it seemed backwards to me. I thought you would use a cake mix, then just change what you added so that it was more cookie-ish or something, and I always thought, "um, why not just buy a cookie mix?". 
   But, because I like to experiment, I thought I would try them! I found a recipe I liked from Sally's Baking Addiction (though I did add cornstarch, and omit the sprinkles, I just don't get using sprinkles? Maybe it's because I'm old and crotchety?) 
   Even as I was putting them into the oven, I was feeling doubtful. Why cake mix? But then I could smell them baking, and it was this glorious cross between cake and cookie smell. Drool....Then, when I pulled them out of the oven...they had this fantastic looking top, and I knew they were different than a regular chocolate chip cookie and would be yummy!

Cake Mix Chocolate Chip Cookies

Ingredients:

• 1 and 1/4 Cups all-purpose flour
• 1 and 1/4 Cups vanilla boxed cake mix 
• 1/2 Teaspoon baking soda
• 1/2 Tsp Cornstarch
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg, at room temperature
• 1 and 1/2 teaspoons vanilla extract
• 1 cup chocolate chips 

Method:

1. Preheat oven to 350 Degrees F. Line a cookie sheet or two with parchment and set aside.
2. In a large bowl, mix or sift together the flour, cake mix, and baking soda. Set aside.
3. Using a hand mixer or a stand mixer, beat the softened butter and both sugars together on medium speed until smooth and creamy. 
4. Add the egg and mix on high until it's well incorporated, then add the vanilla and continue mixing until combined
5. Add the flour mixture to the wet ingredients and mix on lowish-medium speed until it just comes together.
6. Add the chocolate chips, and finish mixing with a spoon until the chocolate chips are worked in evenly.
7. Using a one tablespoon scoop (I now have one, thanks to my friend Sarah! Thanks Sarah!), or a regular tablespoon amount rolled into a ball, place onto cookie sheet, 3 inches apart.
8. Bake the cookies for 9-11 minutes until edges are ever so slightly browned. If you've read my other cookie posts, you know how I do my cookies! They will look underdone, but let 'em be!
9. Allow the cookies to cool on the baking sheet for a few minutes and transfer to a wire rack to cool completely.
10. These cookies will stay fresh in an airtight container at room temperature for up to 7 days...I brought my double batch (50 cookies) to a choreography rehearsal, and came home with 11. So, that info on how long they will last is helpful if you plan on looking at them sitting on your counter in an airtight container! That's bonkers! :) Go forth and share thy cookies! I'm not sure why I'm talking like that...  

   You can see that they are a pinch thin, and they were a little crunchy. Generally I like nice, poofy, softy-soft cookies, but these were perfect as is. They were great to snack on, and because they were a little smaller, and were perfect for dipping into tea. 
   So, final verdict is that these cookies were worth trying out. I love my regular chocolate chip cookies, but these were a delight in their own way. 
   Well everyone-have a great weekend!