Golden chewy cookies packed with chocolate chips and sprinkles.
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (1 cup) chocolate chips, plus extra for decorating
- 30 grams (1/4 cup) coloured funfetti sprinkles, plus extra for rolling
- Line two baking trays with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, add butter and sugars. Beat using an electric mixer on medium speed for 1-2 minutes or until smooth and creamy.
- Add vanilla and egg and beat until combined. Add flour, baking soda and salt and mix until soft cookie dough forms. Stir through chocolate chips and sprinkles.
- Scoop cookie dough – roughly 1.5 tablespoons per cookie – and roll into balls using your hands. Then, roll each one in extra sprinkles ensuring they stick to the cookie.
- Place cookie dough balls on prepared trays, leaving room for the cookies to spread out. Bake for approximately 11-12 minutes or until golden brown on the edges.
- While cookies are warm, press a few extra chocolate chips on top. Then carefully transfer cookies to a wire rack to cool completely.
Chocolate chips: You can use milk, dark or white chocolate chips in this recipe – or a combo. Or you can leave them out for a classic Funfetti Cookie.
Sprinkles: I use rainbow jimmy sprinkles. You can use any jimmy sprinkles you like. Don’t use nonpareil sprinkles, as they will melt and bleed into your cookie dough.
Make ahead: You can make the cookie dough ahead of time and store it in the fridge for 2-3 days. I recommend rolling the cookie dough into balls first while the dough is soft. You can then store them in an airtight container in the fridge. When you’re ready to bake, bring the cookie dough back to room temperature and then bake. Alternatively, you can freeze the cookie dough for up to two months.
Storage: Keep cookies in an airtight container at room temperature.