Sprinkle Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup brown sugar, I like using dark, but either dark or light brown sugar is good
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups chocolate chips or chopped chocolate, if using chopped chocolate, you may need a little less since it spread out more than the chocolate chip
- 1/2 cup sprinkles
Instructions
- Preheat the oven to 350 degrees.
- Place the butter in the bowl of a stand mixer with a paddle attachment (or a hand mixer can be used as well)
- Pour in the sugar and brown sugar, and mix together until light and fluffy, making sure to scrape down the sides of the bowl every so often.
- Stir in the egg and vanilla, and mix until well combined.
- In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon; use a whisk to mix them together.
- Slowly pour the flour into the butter/sugar mixture and mix until just combined.
- Stir in the chocolate and sprinkles until evenly mixed, scraping down the sides of the bowl to make sure everything is mixed in being careful not to over mix.
- Use a cookie scoop (or two spoons) to scoop out the dough onto a baking sheet lined with parchment paper; you can make them any size you like, but I do the size of about 2 tablespoons, if making them smaller or larger make sure to adjust the baking time.
- Evenly space the cookies out onto a baking sheet so they are at least a couple of inches away from each other.
- Bake for 8-10 minutes depending on their size; until the edges are starting to become golden.
- Allow to cool.
Notes
Use room temperature ingredients. This allows everything to incorporate evenly.
Cream (aka mix) the butter and sugar together until it is light and fluffy. This can take a few
Don’t over mix once you add the flour. If you overmix, then you will have a tough cookie.
Careful not to overbake. I would lean more towards underbaking these. I scoop them into the size of about 2 tablespoons, using a cookie scoop. When the outsides start to get golden, then they are done.
I like using a cookie scoop when making cookies, because then they are uniform size, and bake evenly.