Step 1: In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Step 3: using a hand mixer, cream softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined. Scrape down sides and bottom of bowl as needed. Add vanilla and beat on high until combined. Add flour mixture to wet ingredients and mix on low speed until combined. Add the chocolate chips and sprinkles. Mix on low until the choc and sprinkles are evenly incorporated.
Step 5: cover tightly with plastic wrap and refrigerate dough for at least 2 hours. You have to do this as the dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much.
Step 7: once dough has been chilled, preheat oven to 180c degrees. Line two large cookie sheets with baking paper.
Step 9: roll balls of the cold dough onto an ungreased baking sheet, use about 1.5 tbs of cookie dough per cookie. Press a few chocolate chips into the tops of the cookie dough balls, if desired. It makes the cookies look pretty.
Step 11: bake the cookies for 10-12 minutes until edges are slightly browned.The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
Step 13: allow the cookies to cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely 🙂