Chocolate Chip Sprinkle Cookies (Print version)
Soft, chewy cookies loaded with chocolate chips and colorful sprinkles—perfect for celebrations.
# 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
# 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, about 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.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 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 sprinkles create little pockets of crunch that surprise you with every bite
- These cookies stay soft for days thanks to the perfect butter to sugar ratio
- They look festive enough for birthdays but are easy enough for a random Tuesday
02 -
- Overbaking is the enemy of chewy cookies so pull them out when centers look slightly underdone
- Chilling the dough for thirty minutes prevents excessive spreading if your kitchen is warm
- Sprinkles can bleed into the dough so fold them in gently at the very end
03 -
- Use a cookie scoop for uniform sizing so everything bakes evenly
- Rotate the baking sheets halfway through for consistent browning