Ok, these are my absolute favorite cookies in the ENTIRE WORLD. These rich, buttery cookies are studded with semisweet AND white chocolate morsels with a rainbow of colorful sprinkles peeking through the top.
I made sure these cookies had nice crisp edges and a melt in your mouth chewy center, because that is just the way I like them :) and this twist on my favorite small-batch chocolate chip cookie recipe is just so much more fun and great for parties or special occasions.
I also gave the option for small and large batch recipes for these cookies because, sometimes you just a want to whip up for a quick after dinner dessert so you can indulge in a late night treat without over doing it, or to put out when you have company over, without having a plate of leftover cookies tempting you the next day... and other times, you're looking for a recipe that makes a big plate of fresh-out-of-the-oven cookies to serve at a party or package up to give as a special gift to make someones day a little sweeter.
I made sure these cookies had nice crisp edges and a melt in your mouth chewy center, because that is just the way I like them :) and this twist on my favorite small-batch chocolate chip cookie recipe is just so much more fun and great for parties or special occasions.
Yield: 8 cookies*
*For a larger batch, double recipe below, replacing the egg yolk and milk with 1 whole large egg.
- 3/4 cup (90g) all-purpose flour, weighed or spooned and leveled
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, melted (browned if desired)
- 5 tablespoons packed brown sugar
- 3 tablespoons granulated white sugar
- 1 egg yolk
- 1 1/2 teaspoon milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 3 tablespoons white chocolate chips
- 2 tablespoons rainbow sprinkles
Directions
Preheat oven to 350 degrees F. Whisk together the flour, baking soda and salt in a small bowl; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for about two minutes. On low speed, add the egg yolk, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips and sprinkles with a spatula or wooden spoon. Scoop 8 mounds of dough onto a parchment lined cookie sheet. If dough is too soft, cover and refrigerate for 1 hour or up to 48 hours.
Bake in preheated oven for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack. Serve warm or cool completely and enjoy!
