Chocolate Chip Sprinkle Cookies (Printable version)
Soft, chewy cookies loaded with chocolate chips and colorful sprinkles, ready in 27 minutes.
# List of ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 1/2 cups semisweet chocolate chips
10 - 1/2 cup rainbow sprinkles
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
06 - Fold in chocolate chips and sprinkles with a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are lightly golden and centers look set.
09 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The sprinkle magic turns an ordinary cookie into something worth celebrating
- Soft chewy centers with slightly crisp edges make them impossible to resist
02 -
- Overmixing the dough makes cookies tough so stop as soon as flour is incorporated
- Underbaked cookies stay softer longer so pull them when centers still look slightly soft
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
- Use jimmies not nonpareils as the tiny balls bleed color into your dough