Cake Batter Cookies – Take 2

Sometimes in life, you fail.

The first time I made hollandaise sauce, I failed miserably. It split into a runny, oily mess and I freaked out. It was nothing short of a temper tantrum.

I also got eggshells in a cake once and figured if I turned up the mixer high enough they would virtually disintegrate and no one would notice. Needless to say, that was also a fail. In case anyone was wondering, white egg shells definitely stand out in chocolate cake.

Golf – I fail at that too. We went out for Father’s Day a few years back and it reached the point where I just picked up the ball and started chucking it down the green. We haven’t been out since.

Now the thing is, as humans, we don’t really like failure all that much. Which leaves you with one of 2 choices:

1. The classic “I suck at this and it’s no fun so I quit”. That’s basically sums up my relationship with golf.

2. The perfectionist “I got this terribly wrong the first time so now I’m going to keep doing it until I rectify the situation”. That’s my attitude toward cooking in a nutshell.

So when I first made these cake batter cookies about a week ago and they turned out like crap, I knew that I would be seeing them again in the near future. See my problem is that I lack patience. I know that you are supposed to refrigerate high-butter doughs like pie dough and brisee and in this case, cookie dough prior to baking so that the butter doesn’t melt right out of them. But I don’t always do what I should (such as getting in the car and driving down the street 2 years before I was even eligible to get my license – I tell you though, the look on my dad’s face as he was chasing after me; priceless).

Thus I had to make them again. The second time around I didn’t just chill the dough, I flat out froze it. Success! See failure is not always such a bad thing, it’s just the beginning of greatness!

Cake batter cookies
Cake Batter Cookies
3/4 cup butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup AP flour
1 1/4 cup confetti cake mix
1/2 tsp. baking soda
1/4 cup rainbow sprinkles
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
Cream together the butter and both sugars until thoroughly blended (don’t whip it though because with cookies you want to incorporate as little air as possible). Add the egg and vanilla and continue to mix until emulsified. Finally add in all of the dry ingredients, along with the chocolate chips. Mix until the dough just comes together and forms a cohesive ball. Refrigerate for at least an hour or make the dough a day ahead and chill it overnight. The first time, I unfortunately did neither of these things and the outcome was, overly spread, thin cookies.
Cake batter cookies

Anyways, once you get the dough nice and cold you can shape it into cookies. For batch #1, I tried a new trick, making little “cookie soldiers” in hopes of reducing spreadage (don’t you just love making up new words?). Although I’m not sure it was as effective as I hoped it would be. Another mistake I made (which I seem to make every single time I bake cookies…maybe I should get the message here soon!) was putting the cookies too close together. Do what I say people, not what I do, space them out! Batch #2 I portioned with an icecream scoop and actually left enough space so that when the cookies spread, they didn’t touch! VICTORY!!! Bake at 350F for 10ish minutes (depending on your oven).  I managed to avoid making them crispy too!  Cool and enjoy my friends!

Cake batter cookies
Cake batter cookies

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