Cake Batter Chocolate Chip Cookies and Two Celebrations

Cookies!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.

Mandir Pic

Mandir 2So to commemorate this beautiful place’s first birthday, I made cookies. Cake batter chocolate chip cookies, filled with sprinkles and gooey chocolate.

IMG_6023eOf course, it’s also Christmas! So I made these cookies twice, because god knows I didn’t have enough the first time.


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!

Printable Version

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A Simple Thanksgiving

Thanksgiving MealGrowing up, we didn’t really celebrate Thanksgiving with American dishes. Sure, we’d gather at some friends homes and have a potluck… a large, delicious, Indian potluck that is. I think we had dosas and idlis and all that more years than I care to count. Continue reading

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Eggless Waffles

Waffle it up :)

Over the summer, I turned a year older and got a fantastic present for it: A pro waffle maker. You’d think a person like me would rip it out of the box the moment it was presented to me, but I didn’t. I waited. I waited for that cold October morning which demanded warm, fluffy, crisp waffles. And boy, am I glad I did… they were absolutely perfect. Continue reading

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Egg-less Classic Cheesecake


I know, I know… it has been a while. A very LONG while. Part of it is due to my growing lack of time, and part of it is due to my incurable desire to simply make things without taking pictures of it. Trust me, there have been too many projects where I have started taking shots, and then forget to halfway through. It’s a shame, I know. But it is what it is. At least I have a wonderful thing to come back with: EGG-LESS cheesecake! Continue reading

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Chocolate Twirls

Everyone has a cooking hero… or at least, I know I do. I have several of them actually. My mother and grandmother, of course, and several amazing  food bloggers like Pioneer Woman, BrownEyedBaker, PinkKitchen, Kitchen La Boheme to mention a few. But I have to admit,  Deb at Smitten Kitchen is someone I look up to like a little kid might a magician. For those of you who confess to drooling over the things I post here, I confess to doing the same while looking at her site… and then I do whatever I can to make some for me to eat.

She is the genius behind these chocolate buns. I’m just the docile student here, and tried it egg-less.

Continue reading

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