Description
Soft, chewy chocolate chip cookies with red, white, and blue sprinkles, perfect for celebrations!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- ½ cup red, white, and blue sprinkles (or a mix of red, white, and blue candies)
Instructions
- In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and creamy at this point. Don’t overmix, just combine until everything is incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Mix until you see the flour disappear, then stop.
- Gently fold in the chocolate chips and red, white, and blue sprinkles (or candies). Make sure they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position.
- Line baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- For an extra festive touch, you can gently press a few more red, white, and blue sprinkles onto the tops of the cookies before baking.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For Chewier Cookies: Use more brown sugar than granulated sugar.
- For Crispier Cookies: Use more granulated sugar than brown sugar.
- Add Nuts: Feel free to add ½ cup of chopped nuts, such as walnuts or pecans, to the dough for added flavor and texture.
- Use Different Chocolate: Experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate.
- Make Them Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the cookie dough for up to 2 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time. You can also freeze the baked cookies for up to 2 months.
- Adjusting Sweetness: If you prefer less sweet cookies, reduce the amount of sugar by ¼ cup.
- High Altitude Baking: If you live at a high altitude, you may need to adjust the recipe slightly. Try reducing the amount of baking soda by ¼ teaspoon and adding 1-2 tablespoons of extra flour.
- Even Baking: To ensure even baking, rotate the baking sheets halfway through the baking time.
- Cookies Spreading Too Much: If your cookies are spreading too much, make sure your butter is not too soft. Also, try chilling the dough for a longer period of time.
- Cookies Too Dry: If your cookies are too dry, try adding a tablespoon or two of milk to the dough.
- Cookies Too Hard: If your cookies are too hard, try baking them for a shorter period of time.
- Cookies Not Baking Evenly: If your cookies are not baking evenly, make sure your oven is properly calibrated and that you are rotating the baking sheets halfway through the baking time.
- Prep Time: 15 minutes
- Cook Time: 9 minutes