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These are hands down my favorite cookie recipe ever!
There are certain places I wouldn’t be allowed in, if I didn’t bring these cookies – yes, they’re that good!
Chocolate chip cookies – a controversial topic!
There are so many opinions about what makes a perfect chocolate chip cookie! Some people like them crisp, some like them soft and fudgey, other’s prefer them to be chewy!
This cookie recipe has been a long time coming, and making maybe a hundred batches of these over time, I’ve finally perfected the combination to my liking!
I will put it out there – these are no crispy cookies.
Theses are gooey, and fudgey cookies with a bit of a crisp – so they please a lot of people!
Yes, there will always be haters. But if you’re going to complain about chocolate chip cookies – well, I don’t need that kind of negativity in my life!
It’s all in the technique
Baking is really an art and a science.
You can give two people the same ingredients and they might come out with two different products, just because of technique.
For these confetti chocolate chip cookies, there isn’t a lot of air added to during the mixing process. I let the sugars and the melted butter hang out together in a bowl, and only start mixing once the egg and vanilla are added.
This ensures that there isn’t a lot of opportunity for too much air being introduced in the cookie. Usually when there is too much air in the cookies, they tend to puff up, and become more cakey in texture.
A little about the ingredients
For these cookies, I use equal amounts of brown and white sugar. Typically in a cookie recipe, you can play around with this number to mkae them crispier, by increasing the amount of white sugar, or more moist by increasing the proportion of brown sugar.
The addition of an egg yolk, and using melted butter (instead of softened butter), also helps keep them chewy!
Of course, the sprinkles are the best part of these confetti chocolate chip cookies!
I love the addition of sprinkles into these cookies! They add color, and might even be the happiest cookies on earth!
There are also so many ways to make them your own – add into different colored sprinkles to match a theme, or your own combination of chocolate chips!
I usually stick to a combination of white and milk chocolate chips, but you use even dark chocolate chips if you don’t like your cookies too sweet!
Give them a shot! I guarantee you won’t regret it!
Looking for more cookie recipes?
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
- 2.5 cups all-purpose flour (301 grams)
- 1/2 tsp baking soda
- 1/2 tsp baking power
- 1 1/3 sticks unsalted butter, melted (150 grams)
- 1 1/3 cups white sugar (150 grams)
- 1 1/3 cups light or dark brown sugar (150 grams)
- 1 egg yolk
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup sprinkles
- 1 1/2 cups chocolate chips (milk, dark, white or a combination all work)
- Melt butter in the microwave, and cool.
- In a bowl mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and let sit for about five minutes.
- Add the eggs and vanilla to the mixture and mix on medium speed for another 3-4 minutes. The batter should be light colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients. Don't overmix.
- Add in the chocolate chips, and sprinkles and fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough should make about 16-18 cookies, depending on the size.
- Place mixture in the fridge for at least 2 hours (ideally overnight if you can wait that long).
- Pre-heat oven to 325F degrees.
- On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 12-16 minutes. The sides should start to brown on the sides but the center will look soft.
- Once removed from the oven, rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes.
- The cookies will be too soft when they are fresh from the oven and will harden as they cool