These sprinkle chocolate chip cookies are pure happiness in cookie form. They're chewy in the middle with crispy edges and loaded with chocolate chips and sprinkles.
¾cupunsalted butter (168 grams)softened but not melted
¾cupbrown sugar (150 grams)light or dark
½cupgranulated sugar (100 grams)
1large egg
1 large egg yolkdiscard the whit
1 ½teaspoonsvanilla extract
2cupsall-purpose flour (250 grams)
¾teaspoonbaking soda
¼teaspoonsalt
1cupchocolate chips (180 grams)divided
½cupjimmie sprinklesthe little cylinders
Instructions
In a large bowl, beat together the butter, brown sugar and white sugar until fluffy (about 2 minutes).
Beat in the egg, egg yolk and vanilla extract until smooth.
Add in the flour, baking soda and salt. Stir a few times with a rubber spatula, then mix with your electric mixer on a low speed until combined.
Fold in ¾ cup chocolate chips and sprinkles using a rubber spatula or wooden spoon. The batter will be thick.
Cover the bowl and refrigerate for an hour, or up to 24 hours.
When ready to bake, preheat the oven to 350 F (180 C or 160 C on a fan-forced oven). Line cookie sheets with baking paper or baking mats.
Form the dough into balls with about 1 - 1.5 tablespoons of dough each (a little smaller than a golf ball). If the dough has been refrigerated overnight, let it sit on the counter for 10-15 minutes first. Place the dough balls 2 inches apart on the cookie sheets.
Bake 1 sheet at a time in the middle of the preheated oven for about 11-13 minutes, or until the tops look just set.
Remove from the oven and place a few chocolate chips on the top of each cookie. Cool on the cookie sheet for about 10 minutes, then transfer to a cooling rack to continue cooling.
Notes
Eggs: You will need 2 eggs in total for this recipe. You'll use 1 full egg and just the egg yolk from the second egg. Do not use 2 full eggs in this recipe.
Sprinkles: I recommend using jimmies (the sprinkles that are little cylinders) as opposed to nonpareils (the little round balls) because they're far less likely to bleed color throughout the batter. Feel free to use anywhere between ⅓ and ½ cup of sprinkles.
Chilling the Dough: I really recommend chilling the dough for more consistent results and thicker cookies. Even 30 minutes helps.
Make Ahead Tips: The bowl of cookie dough can be kept covered in the fridge for up to 24 hours, then spooned into cookie dough balls and baked as directed. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake dough balls from frozen as directed in the recipe. They'll need 1-2 extra minutes.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Baked and cooled cookies can be frozen for up to 2 months.
Nutrition: Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 32 equal-sized cookies.