Chocolate Chip Sprinkle Cookies (Print Version)
Soft, chewy cookies studded with chocolate chips and rainbow sprinkles for festive occasions.
# What You Need:
→ 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
# How to Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat 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 dry ingredients to wet mixture, mixing on low speed until just combined.
06 - Fold in chocolate chips and sprinkles using a spatula.
07 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers appear set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- They stay soft for days, unlike other cookies that turn into rocks
- The sprinkles make everyone smile, even on ordinary days
- One bowl, one spoon, and you're practically done
02 -
- Overbaking is the enemy, pull them out when centers still look slightly underdone
- Room temperature ingredients make all the difference in texture
- Chilling the dough for 30 minutes prevents excessive spreading if your kitchen is warm
03 -
- Weighing your flour instead of scooping prevents dense cookies
- The sprinkles will bleed slightly into the dough, creating these beautiful rainbow ribbons
- Use a cookie scoop for uniform sizing and even baking