Tuesday, May 28, 2013

Triple Chocolate Chip Cake Batter Cookies { + Snowcaps!}.

I keep telling myself I'm going to start living this life right. In the moment. Totally inspired. Doing what I love. Chasing the day with a cinnamon roll in each hand and a pocketful of sunshine.  

I'm still thinking about pumpkin spice muffins, peppermint dreams, and pink heart-shaped sugar cookies. Somehow life has gotten away from me. Wasn't it just January? No way it's already summertime. Didn't I just blow out the candles on my birthday king's cake?  

Real life is a whole lot less sun-filled pockets. It's work. Work like... heaps of laundry, paying our phone bills, saying I'm going to go to the gym, five AM wake-up calls, and running out of coffee creamer, always. You know. Really real life.

Oh man. I'm 26... and my life has already become a list of things I'll get to someday.

Can I tell you my favorite part of the day? It's the twenty-five minute scenic, lazy, coffee-fueled/still-waking-up drive to work... where I spend every blissful moment daydreaming up an alternate life/what I would do if I didn't have to work that day. I would spend hours lost in a book, curled up in the corner of some coffee shop with an endless fountain of sugary iced coffee. I would work out. That's real. Let's definitely do that.

I would go on a nature walk. I would buy a plane ticket to Paris.. or explore a corner of town (let there be bakeries!). I would finally see The Great Gatsby. I would I would bake cookies with cake mix and three kinds of chocolate chips. Or something sugary baked in a mini loaf pan. Maybe I'd figure out how to bake madeleines... and then dip them in chocolate because live life.

Can we cross some things off together?  Let's grow and learn and adventure a little this summer.

There's so much living to be done in this world. Let's take back our lives and start living them. 

And let it all start with that lavender manicure I've been daydreaming about. 

And doughnuts.... there just needs to be doughnuts.

Let's stop making lists and pinboards and daydreams and just jump into it already.

Let's also jump into triple chocolate chip cookies... because these fluffy chocolate clouds are made of dreams.   

Dreams, Snowcaps, and chocolate cake batter. I can't even.

Light and fluffy as chocolate cake and as chewy and rich as a triple chocolate chip cookie. They taste like a cakier version of my triple fudge Oreo crunch cookies.  

Because cake mix!

For the triple chips I used white chocolate chips + Snowcaps + milk chocolate Hershey's baking melts. I used those chocolate discs to make the perfect, chocolatey layers in my brown butter bourbon chocolate chip cookies... and I am completely obsessed.

Just look at those cakey centers! I love all the sprinkles that end up in the dough. It's so festive and makes me want to celebrate... well, anything.  

A tip: 1/2 cup of Snowcaps = 1 (3.1 ounce) box. Maybe if I'd known this I wouldn't have so many movie theater candy boxes lying around...

I totally would.

Live life: put Snowcaps in your cookies, see The Great Gatsby, and hold me accountable! Let's make this summer count.

Triple Chocolate Cake Batter Cookies {With Snowcaps!}

Printable Recipe

1 1/4 cups all-purpose flour
1 1/4 cups chocolate boxed cake mix (I used Betty Crocker Super Moist Triple Chocolate Fudge)
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips (I used Hershey's Milk Chocolate Baking Melts)
1/2 cup white chocolate chips
1/2 cup Snowcaps candy (1 3.1 ounce box)

In a large bowl, whisk together the flour, chocolate cake mix, cocoa, and baking soda. Set aside.

In the bowl of an electric mixer, cream together the softened butter, sugar, and brown sugar until creamy. Mix in the eggs one at a time and the vanilla extract.

Add the flour mixture to the butter mixture and mix until just combined. Stir in the chocolate chips, white chocolate chips, and Snowcaps.

Chill the dough for at least 1 hour. 

Preheat oven to 350 degrees.

Scoop chilled dough into rounded tablespoons using a cookie scoop and place on a lightly greased or Silpat-lined baking sheet. Keep remaining dough in the refrigerator until ready to bake with. Bake cookies for 10-12 minutes. The centers will still appear soft, but the cookies will set as they cool. 

Allow cookies to cool on baking mat for 5 minutes, then transfer to wire racks to cool completely.