Thick & chewy chocolate chip cookies filled with festive sprinkles — perfect for any occasion!
Let’s kick off the start of summer with sprinkles, lots and lots of sprinkles!
Today the Sweets & Treats team is bringing you a household favorite dessert kicked up a notch – one that’s at every holiday part, one that guests all reach for and one that’s packed with festive sprinkles! To celebrate Memorial Day, we’re using our favorite patriotic themed sprinkles!
While there are hundreds of chocolate chip cookie recipes out there and nearly everyone has their favorite, this stands one stands out. It’s one that you can bake over and over again for years to come. It’s one that you can add different add-ins for different occasions. It’s one that’s thick, chewy and slightly crisp around the edges; everything a chocolate chip cookie should be.
The best part: this recipe can be customized for any holiday, event or just because!
[Sprinkles used: Sprinkle Mix: Pixie Dust]
We’re pretty certain that nothing compares to sinking your teeth into a thick and chewy chocolate chip cookie, on a 3-day weekend while sitting by the pool.
Sprinkle Chocolate Chip Cookies
Yield: About 24 cookies
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tablespoon vanilla extract
- 2 1/4 cup all-purpose flour
- 2 1/2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup sprinkles
- In a large bowl using a hand or stand mixer with a paddle attachment, beat the butter on high for 1 minute until smooth and creamy. Dropping the speed to medium, add the brown sugar and granulated sugar until fluffy and lighter in color. Add the egg, egg yolk and vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, combine the flour, cornstarch, baking soda and salt. With the speed on low, slowly mix into the wet ingredients until just combined. The dough will be thick. Add the chocolate chips and mix for a few seconds until evenly distributed. Cover the dough tightly with plastic wrap or place in a container and chill for at least 1 hour or up to 3 days (see notes below.)
- Remove cookie dough from the refrigerator and preheat the oven to 350F degrees. Line 2 large baking sheets with silicone baking mats or parchment paper. (I prefer the baking mats as they reduce spreading of the cookies, resulting in a thicker cookie.) Set aside.
- After the dough is chilled it may be slightly crumbly, but will come together as you roll the dough with your hands into individual balls. Roll the balls of dough, about 2 Tablespoons of dough each, into balls. Baking for 11-12 minutes, until just lightly golden brown around the edges. The cookies will look under baked when you remove from the oven. Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack. For looks, you can press a few extra chocolate chips into each cookie. Transfer to a cooling rack to cool completely.
- Make ahead: cookies stay fresh in an airtight bag or container at room temperature for up to 5 days. You can make the dough and let it chill in the refrigerator for up to 2-3 days. If chilled for more than a few hours, allow the dough to come to room temperature (about 10 minutes) before rolling into balls. Likewise, you can also refrigerate pre-rolled cookie dough balls. Unbaked cookie dough balls freeze for up to 3 months. If baking when frozen, add an additional minute to the bake time.
- If using salted butter, omit the salt from the recipe.
- If you don’t have time to refrigerate the dough, place the pre-rolled cookie balls in the refrigerator while the oven preheats. The cookies will still come out thick but not as thick if dough is completely chilled.