Chocolate Chip Sprinkle Cookies
Soft chewy chocolate chip cookies rolled in colorful sprinkles.
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk chocolate chips
- 1 cup rainbow sprinkles jimmies
Preheat your oven to 375° and line a sheet pan with parchment or a silicone baking mat.
In a medium bowl, whisk together the all purpose flour, salt and baking soda.
In the bowl of your stand mixer, throw in two sticks of butter and both the light brown and granulated sugar. Beat on medium speed until the butter and sugar mixture is light and fluffy.
With the mixer on low, add in one egg at a time. Mix well after each egg. Then measure a teaspoon of vanilla and add that in as well.
Gradually add in the flour mixture by thirds, mixing on low until all the dry ingredients are incorporated.
Add in the cup of milk chocolate chips, blend just until they are throughout the dough.
Scoop rounded two-tablespoons of the cookie dough and roll them in a bowl of sprinkles until coated.
Place two inches apart on the prepared sheet pan and bake for 8-10 minutes. Repeat with the remaining dough.
Allow the cookies to cool for a moment on the pan before using a spatula and transferring them to a wire rack.
Serving: 1cookie | Calories: 203kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 142mg | Potassium: 28mg | Fiber: 1g | Sugar: 20g | Vitamin A: 239IU | Calcium: 11mg | Iron: 1mg