One Bowl Chocolate Chip Sprinkle Cookies Recipe
Bring some funfetti magic into your life with Chocolate Chip Sprinkle Cookies. These cookies are a delicious combination of chocolate chips and colorful sprinkles.
Equipment
- Medium saucepan
- Large mixing bowl
- Wooden spoon or spatula
- Whisk
- Cookie scoop (or tablespoon)
- Parchment paper
- Baking sheet
- Wire rack
- Plastic wrap
Ingredients
- 1 ½ cups (221g) all-purpose flour 221 g
- ¼ cup (55g) granulated sugar 55 g
- 1 cup (156g) light brown sugar 156 g
- 1 large egg room temperature
- 2 large egg yolks room temperature
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup (1.5sticks) unsalted butter
- 2 teaspoons vanilla extract
- 1 cup (170g) milk chocolate morsels
- ½ cup (96.5g) sprinkles
- Flaky sea salt for sprinkling on top
Instructions
Brown the Butter:
- In a medium saucepan, melt 1 stick of unsalted butter over medium heat. Stir continuously for about 3–4 minutes until the butter turns golden brown and little brown bits form at the bottom. Remove from heat and pour into a large mixing bowl. Let it cool for a minute.
Mix the Wet Ingredients:
- Add the remaining ½ stick of unsalted butter (cut into cubes) to the browned butter. Stir gently until it’s fully melted and the mixture is cool.
- Add 1 cup light brown sugar and ¼ cup granulated sugar to the butter mixture. Whisk until smooth and free of lumps.
- Mix in 1 large egg and 2 large egg yolks, whisking until creamy and smooth. Stir in 2 teaspoons of vanilla extract.
Add the Dry Ingredients Directly:
- Sprinkle 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt over the wet ingredients in the same bowl. Gently fold everything together using a wooden spoon or spatula, making sure no dry spots remain.
Add the Mix-Ins:
- Gently fold in 1 cup milk chocolate chips and ½ cup sprinkles until evenly distributed.
Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. This makes the dough easier to handle and enhances flavor.
Shape the Cookies:
- Scoop the dough into 30 balls (about 1–2 tablespoons each) and place them on a prepared baking sheet lined with parchment paper, spacing them 2 inches apart.
- Press a few extra sprinkles onto the tops for a fun finish.
Bake the Cookies:
- Preheat the oven to 350°Fahrenheit (176° Celsius).
- Bake for 10 minutes, tapping the cookie sheet on the counter at the 6-minute mark to flatten the cookies slightly and create a crinkly texture.
Cool and Serve:
- As soon as the cookies come out of the oven, sprinkle each one with a pinch of flaky sea salt for a sweet and salty balance.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Enjoy!
Notes
Chilling Your Dough: Chilling the dough is essential. Not only does it make it easier to handle, but it also ensures your cookies bake into thick, chewy cookies rather than spreading too thin.
Cookie Scoops: Use a cookie scoop to portion out your cookie dough balls evenly. This ensures all your cookies bake into perfect circles with consistent sizes.
Crispy Edges: For those signature crisp edges and chewy centers, be sure to tap the cookie sheet on the counter at the 6-minute mark of baking. It creates ripples in the dough for the ideal texture.
Don't Overbake: Pull the cookies out when they’re just golden brown. They’ll finish setting on the cookie sheet while cooling, so don’t wait for them to look fully done in the oven.
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