Ingredients:

  • 2 ¼ cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • ½ teaspoon Almond Extract
  • ½ cup dry White Cake Mix (unstirred)
  • 1 ½ cups Chocolate Chips (Semi-sweet or Milk)
  • ¼ cup Rainbow Sprinkles (optional)

Instructions:

  1. Combine Dry Ingredients (Excluding Cake Mix): Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugars: In a large bowl (or stand mixer), beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  3. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in both the vanilla and almond extracts.
  4. Incorporate Dry Mix: Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Fold in 'Cake' Elements: Gently fold in the dry white cake mix, chocolate chips, and sprinkles (if using) using a rubber spatula until evenly distributed.
  6. Chill the Dough: Cover the bowl and chill the dough for at least 30 minutes. This step is essential for proper cookie spread.
  7. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop and Bake: Scoop rounded tablespoons of chilled dough onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 9 to 12 minutes. The edges should be lightly golden brown, but the centres should still look slightly soft or underbaked.
  10. Cool: Let the cookies rest on the baking sheet for 5 minutes to set up, then transfer them gently to a wire rack to cool completely.