This time last year, I was in California celebrating the opening of a grand Hindu temple. It’s a marvelous structure made of carved marble, all fitted together like a giant jigsaw puzzle: There is no iron in it.
Inspired by this recipe, I made them egg-less, and learned that a certain type of cookie sheet my mother has in her kitchen which she cannot remember the formal name of and which I cannot find on Google, helps make the cookies thicker. I will find you, cookie sheet. I will!
What can I say? Don’t drool over the pictures… make them. They are so very easy. And then gobble them up. Happy holidays!
Makes about 24 medium sized cookies
1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or vanilla boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 rounded tablespoon of sour cream
1 tablespoon water
1 and 1/2 teaspoons vanilla extract
1 cup chocolate chips (half white, half semi-sweet chocolate chips)
1/2 cup sprinkles
In a medium bowl, combine flour, cake mix, and baking soda.
In a large bowl, melt butter… I melted it halfway and then used a whisk to melt the rest in.
Add sugars (white and brown) and whisk until fluffy.
Add vanilla and sour cream and water. Whisk well.
Add flour mixture to wet mix, and stir with a wooden spoon until just mixed.
Fold in sprinkles and chocolate chips.
Leave in refrigerator for at least an hour or up to 4 days.
When ready to bake, preheat oven to 350 degrees Fahrenheit.
To make thick cookies, roll the dough into tall balls rather than equal-all-around balls.
Bake on middle rack, right on cookie sheet (no need for parchment paper) for 8-10 minutes or until edges are slightly brown.
Leave on cookie sheet for 4 minutes. Remove and cool completely on cooling racks.
Or you know, eat ’em tongue-burning warm and wash it down with cold milk. Cheers!