When your little girl can’t decide between chocolate chip cookies and funfetti cookies, you create a recipe that is both of them combined. I mean chocolate chips and sprinkles go hand in hand like peanut butter and jelly go together. This is such a fun cookie to make, it is like a party in a cookie to me.

Must haves in the cookies.

1. Brown butter not only adds flavor but adds chewiness to the cookies.
2. Brown sugar and sugar in equal amounts. Brown sugar for softness and sugar to bring the sugar cookie taste to the cookie.
3. Good vanilla…vanilla makes everything better.
4. A little bit of cornstarch for the softness and chewiness to this cookie.
5. Salt enhances all flavors, especially chocolate.
6. A good chocolate, I love Ghirardelli chocolate chips
7. Dye free Sprinkles

Here are some of my tips for these cookies.

1. Room temperature eggs, because if you don’t you will have scrambled eggs in your cookie dough and that is just gross.
2. Chill the dough for at least 30 minutes. This will help the dough too firm up a little bit, so it doesn’t spread as it bakes.

All these things help to make these cookies so soft and chewy.

So grab your mixing bowl, your ingredients and your favorite baking buddy and make these cookies. While you are making them, have a little dance party in your kitchen and have lots of fun. Make those memories, you won’t forget them and neither will your kids.

Love and Sprinkles from my Kitchen ????

Billie-Jo

Ingredients

• 1 cup unsalted butter melted
• ¾ cup sugar
• ¾ cup brown sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 2 ¼ cups all purpose flour spooned and leveled
• 2 tsp cornstarch
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup chocolate chips
• ¼ cup sprinkles

Directions

1. In a medium saucepan, melt your butter until a nutty aroma appears. This is browning your butter. You will see little specks on a goldish brown color appear. Let it cool for 5 minutes.
2. While the butter is cooling, add the brown sugar and sugar to a large mixing bowl, mix until combined. 
3. Add eggs one at a time, making sure to mix until incorporated together. 
4. Add in vanilla extract, mix until combined. 
5. Add in the flour, cornstarch, baking soda, baking powder and salt. Mix until combined.
6. Fold in chocolate chips and sprinkles. 
7. Cover bowl with plastic wrap and place in the refrigerator for at least 30 minutes. 
8. Preheat the oven to 350. Line 2 cookie sheets with parchment paper. 
9. Using a 1 oz cookie scoop, scoop cookie dough onto the prepared cookie sheets. Place about 2” apart. Bake for 10-12 minutes or until cookies are lightly brown. 
10. Cookies will stay fresh for 1 week or in the freezer for up to 2 months. 

Tips & Recommendations

Scooped raw cookie dough can be stored in the freezer for up to 3 months. Add 1-2 minutes to bake time.

Tools  and products I recommend for baking delicious cookies.

My favorite cookies sheets I have had for over 15 years.

My favorite cookie scoop that I have had for years or get the set of cookie scoops.

I love Watkins Vanilla Extract, if I am not using homemade.

*If you buy something from a link, I could receive a commission.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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