Confetti Cake Batter Chocolate Chip Cookies

These soft-baked cookies are a cross between chocolate chip cookies and your favorite cake filled with sprinkles!

I’m baaaaaaack with another cookie to add to your cookie jar! My love for classic homemade chocolate chip cookies is always there, but sometimes you want to kick it up a notch. If it isn’t the incredible chewiness of each cookie with the taste of a cake, it’s the combination of white and semi-sweet chocolate chips combined. Or maybe it’s the sprinkles. Yes. It’s definitely the sprinkles.

Sprinkles all day, every day. 

Bottom line: you need to make confetti cake batter chocolate chip cookies this week.

And today, I bring the you the one and only cookie that combines the two best flavors on the planet which also happens to be recipe #4 of the Christmas cookie countdown. Inspiration: my husband. He’s a lover of cookies and cake batter.

Alright cookie lovers, let’s do this

If you’re anything like me, thick and chewy cookies are you jam. Today I’m giving you some pointers for cookie success. Think of it as a “cookie lesson.”

KEYS TO COOKIE SUCCESS

1. Cornstarch gives cookies that thick and chewy texture.

2. Just like these, an extra egg yolk helps produce a chewy cookie.

3. Chill the dough.

Before I move any further, let me emphasize how important chilling the dough is. I cannot stress this enough. I chill the dough for nearly every single cookie I bake. If you try and bake room temperature cookies, especially when using melted butter, you will find your cookies in a single crisp on the baking sheet. The cooler the dough, the less the cookies will spread, thus producing a thicker cookie.

After you’ve chilled the dough, grab 1.5 Tablespoons of dough and roll them in “taller” balls, rather than round. Bake them for 10-12 minutes. These took exactly 11 minutes. They will look slightly under baked, but that’s what you want!

Now, grab a friend, a family member, or yourself and head on into the kitchen and get started.