Today the Sweets & Treats team is bringing you a household favorite dessert kicked up a notch – one that’s at every holiday party, one that guests all reach for and one that’s packed with sprinkles! This thick and chewy chocolate chip cookies recipe is one that you will be coming back to over and over again. Perfect crunchy, crispy outside and ooey, gooey center, get ready to fall in dessert love. To celebrate Memorial Day, we’re using our favorite patriotic themed sprinkles! But as you see below, we can easily switch the sprinkles for any new, summery theme! This recipe is a perfect base for so many other cookies coming your way!
While there are hundreds of chewy chocolate chip cookies recipe out there and nearly everyone has their favorite, this one stands out. It’s one that you can bake over and over again for years to come. You can add different add-ins for different occasions. It’s thick, chewy and slightly crisp around the edges; everything sprinkle chocolate chip cookies should be. It’ll be a favorite of your chocolate chip recipes for sure.
The best part: this recipe can be customized for any holiday, event or just because! These cookies are great with sprinkles mixed in or even just with the rolled cookie dough balls dipped in the sprinkles for a crunchy topping. With such a versatile cookie recipe on hand, you will always be prepared for any holiday or event that comes up!
We’re pretty certain that nothing compares to sinking your teeth into thick and chewy sprinkle chocolate chip cookies, on a 3-day weekend while sitting by the pool. This is the perfect chocolate chip cookie!
How To Make A Chewy Chocolate Chip Cookies Recipe
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
- 1/2 cup white granulated sugar
- 1 large egg – room temperature
- 1 egg yolk
- 1 Tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 2 Tablespoon vanilla flavored pudding mix (optional)
- 1/4 teaspoon salt – omit if using salted butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup sprinkles – mix and top with any of our sprinkles for a fun, festive cookie!
- Soften butter to room temperature. 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. Drop the speed to medium, add the brown sugar and granulated sugar until fluffy and lighter in color. Add the egg and vanilla extract next. Scrape down the sides and bottom of the bowl and mix until combined.
- In a medium bowl, next combine the flour, cornstarch, baking soda, pudding mix 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 just 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 for ideal thickness. If limited on time, at least refrigerate while the oven preheats.
- While preheating the oven to 350 degrees F. Next, line 2 large baking sheets with silicone baking mats or parchment paper. Once done, set aside.
- Remove cookie dough from the refrigerator and roll the dough into 2 Tablespoons size balls. For looks, press a few extra chocolate chips into each cookie. Chilled dough may be crumbly, but will come together as you hand roll the dough. Bake on sheet with parchment paper for 11-12 minutes, until just lightly golden brown around the edges. The cookies will look under baked when removed from the oven but will continue cooking as they cool. Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack. Transfer to a cooling rack to cool completely. Finally, serve and enjoy!
Does the baking time change if using a baking mat?
Baking mats are often used for east of cleanup and even baking on the bottom of desserts. They also tends to reduce spreading which results in a thicker cookie. We use them often for this reason but do have to add a few extra minutes’ baking time for perfect consistency. You want the perfect outside crunch but still soft in the middle.
How does can these be made ahead and stored?
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. Allow the dough to come to room temperature (about 10 minutes) before rolling into balls if chilled for more than a few hours. Likewise, you can also refrigerate rolled cookie dough balls. Unbaked cookie dough balls freeze for up to 3 months.
Can this cookie recipe be frozen?
We like to use our frozen dough balls for a quick dessert or even when we have some unexpected house guests arrive! Have a sweet tooth to satisfy? Frozen dough is a great way to make that happen! Just pop a dozen out of the freezer and you’ll have a warm batch in under 15 minutes. Add an additional minute to baking time if using frozen dough. We scoop out the dough and freeze for a few minutes on a baking sheet before placing in a freezer safe container or bag so they won’t stick together. It works perfectly!
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