Chocolate Chip Sprinkle Cookies (Printable Version)

Soft, chewy cookies studded with chocolate chips and rainbow sprinkles for a festive touch.

# What You'll 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 -
  • They stay soft for days unlike so many other cookie recipes that turn into rocks overnight
  • The sprinkles make everything feel like a party even on the most ordinary Wednesday
02 -
  • Underbaking slightly is the secret to chewy cookies so pull them when centers look set not firm
  • Room temperature ingredients matter most for the butter and eggs to emulsify properly
03 -
  • Weigh your flour if possible because too much flour turns these into cakey disks instead of chewy cookies
  • Mix the sprinkles into only half the dough first so you can have plain chocolate chip cookies too

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