June 19, 2014

Cake Batter Chocolate Chip Cookies

Deciding to make these cookies was one of the best and worst decisions I have made in the kitchen. I am being completely honest when I say they have become my new favourite thing to bake and eat…ever! The combination of cake batter and cookie dough is a brilliant invention, and I must give all credit to Sally's Baking Addiction. I got sucked into the beautiful vortex that is Sally's blog, and let me tell you, it is dangerous! I want to make everything! But, what to know what is even more dangerous? Deciding to bring these cookies to a bon fire and coming up with the amazing idea to use them in place of graham crackers for s'mores. YEAH. Think about that one for a second. Jeeze, they are so chewy and cakey and are really the perfect cookie. Just go bake them already!! But first a few tips:

  • Do not over look the dough chilling aspect of this recipe. I know it's tempting but it is necessary! I chilled my dough for 2 hours. 
  • I tested out Sally's "tall cookie" trick and I was so surprised how thick they came out. When putting the cookie dough balls on a baking tray simply make the balls more tall instead of round (see picture below). 
  • Also, 10 minutes and 30 seconds in the oven gave me the perfect, thick, lightly under baked, chewy, buttery, delicious cookie. 
Find the recipe here




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