Ingredients
2 ½ cups (310 g) all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) brown sugar
½ cup (100 g) granulated sugar
2 large eggs
2 tsp vanilla extract
1 ½ cups (270 g) semi-sweet chocolate chips
½ cup (80 g) rainbow sprinkles (plus extra for topping)
Optional: flaky sea salt for sprinkling after baking
Instructions
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla extract, mixing well.
Fold in the dry ingredients until just combined.
Stir in chocolate chips and rainbow sprinkles.
Chill dough for 30 minutes.
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Scoop large dough balls (3 tbsp each), top with extra sprinkles, and bake for 11–13 minutes, until golden on the edges.
Cool for 10 minutes on the tray before serving.
Notes
Chilling the dough helps keep cookies thick and chewy.
Gently underbake for soft, bakery-style centers.
Add extra sprinkles on top before baking for color and crunch.
Cookies stay soft for 3–4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg