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Okay, okay, I get it: I’m the worst (and only?) robot blogger in the world. “Where have you been?” you probably have not been asking. I’m ashamed to admit that I actually made this recipe several weeks ago. Oops.
If I can defend myself, I struggled with sharing this recipe. The cake batter chips (which are freaking awesome, can we all agree on that) are a bit of pain to work with, so I didn’t know if I should spread the recipe around. Well, I guess it’s obvious that I decided to finally share it, but it comes with a PSA.
I’m treating these chips as if they were candy corn – they have a very similar consistency. Have you ever baked with candy corn? If it touches the pan, the candy corn melts out of the cookie and creates a gooey burned mess. The cake batter chips react the same way, so when I formed the cookies, I rolled the dough into balls before I baked them – and I didn’t have any problems.
I will admit that since these cookies are so delectably chocolate-ly, the cake batter flavor is very subtle. It adds just a hint of sweetness and color to an already rich cookie. If you don’t feel like spending an hour making the cake batter chips, go ahead and leave them out. These cookies are amazing on their own. Soft as a pillow and richer than Mark Zuckerburg. (Well…)
If you do want to put in the extra effort for the cake batter chips, once you’re ready to form the chips, plop yourself in front of the TV or listen to an audio book to make it go faster. It’s tedious, long work for such a small amount of chips. Hey, I’m just warning you!
And of course, you don’t have to use the chips for this particular recipe only. Use them in cupcakes, brownies, bark, whatever! Just always remember the cautionary acronym: WTWWCC? (Would This Work With Candy Corn?)
Cake Batter Chips
makes approximately 3/4 cup (depending on size of chips)
adapted from Cupcake Project
2/3 cup granulated sugar
3 tbsp white cake batter
2 tbsp unsalted butter, softened
2 tbsp light corn syrup
1/4 tsp almond extract
1/2 cup nonpareil sprinkles
1. Preheat oven to 200 degrees. Line a cookie sheet with parchment paper (or Silpat!).
2. Mix all ingredients together until completely combined. Spread the mixture onto the cookie sheet until it’s about 1/4 inch thick. Bake for 30 minutes or until the mixture is bubbly around the edges. When you remove it from the oven, it should be translucent. Let cool completely before tearing little bits off and rolling into balls. (You may have to discard some dry edges.)
3. Store in a sealed bag and use within a week.
makes 3 dozen
slightly adapted from allrecipes
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
2 cups chocolate chips
3/4 cup cake batter chips (optional)
1/2 cup sprinkles (also optional… or add more!)
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or Silpat!).
2. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Add vanilla extract.
3. In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Stir the flour mixture into the butter mixture until just combined. Gently fold in chocolate chips, cake batter chips, and sprinkles.
4. Roll cookie dough in balls (I made mine about 2 tablespoons in size). Place cookies on cookie sheet about 2 inches apart. (Do not press down on cookies!) Bake for 8-10 minutes or until cookies are set. Let cookies cool for a few minutes before moving to a wire rack and cooling completely.