Funfetti Chocolate Chip Cookies with Cake Batter Flavor

Method

1. In a large bowl, sift together the flour, cake mix, baking soda, and salt. Set aside.
2. Using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat on medium-high until combined, about 1 minute, scraping down the sides as needed. Add the flour mixture and mix on medium-low until just combined. Fold in the chocolate chips and sprinkles until evenly distributed.
3. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3–4 days. Chilling is essential; the dough is sticky and needs to firm up to prevent excessive spreading. If chilling longer than 2 hours, shape the dough into balls after 2 hours, place them on a plate, cover tightly, and refrigerate until ready to bake. You can also freeze the dough balls for up to 3 months (bake from frozen, adding 1 minute to the bake time).
4. After the dough has chilled, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
5. Scoop rounded balls of cold dough (about 1.5 tablespoons or 35g each) onto the prepared sheets. Shape the balls to be taller than they are wide. Keep the remaining dough refrigerated while working in batches.
6. Bake for 13–15 minutes, until the edges are lightly browned. The centers will still look soft, but they will set as they cool. Optionally, press a few extra chocolate chips into the warm cookies for decoration.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Store the cookies in an airtight container at room temperature for up to 1 week.