Sprinkle Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 cups Brown sugar, light
  • 2 1/2 cups Chocolate chips
  • 1/2 cup Granulated sugar
  • 1 tsp Sea salt
  • 1 Sea salt
  • 1 1/2 cups Sprinkles
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on twopeasandtheirpod.com

Description

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups chocolate chips
• 1 1/2 cups sprinkles, divided
• Extra sea salt for sprinkling on cookies, if desired

Directions

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips. Gently fold in 3/4 cup of the sprinkles. Form the cookie dough into balls, about 2 tablespoons of dough. Pour the remaining 3/4 cup of sprinkles in a small bowl. Roll the cookies in the sprinkles, covering the entire cookie dough ball. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely. Note-I used rainbow sprinkles, but you can use your favorite sprinkles. The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookies for up to 1 month.