Chocolate Chip Sprinkle Cookies (Printable)
Soft, chewy cookies loaded with chocolate chips and colorful sprinkles—perfect for celebrations or any sweet craving.
# What goes in:
→ 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 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
06 - Fold chocolate chips and sprinkles into dough using a spatula.
07 - Scoop tablespoon-sized dough portions onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers appear set.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- These cookies stay soft for days unlike most recipes that turn into rocks by morning
- The sprinkles add this tiny crunch that makes every bite feel like a party
- They are impossible to mess up even if you are not a baker
02 -
- Underbaking is better than overbaking because they keep cooking on the hot pan
- Room temperature ingredients actually matter for this recipe to work properly
- Chilling the dough for thirty minutes prevents excessive spreading
03 -
- Weighing ingredients instead of measuring cups gives consistent results every time
- Mixing by hand for the final fold prevents overworking the dough