Chocolate chip cookies, doing the absolute most.
- 2 sticks (8 ounces/226 grams) unsalted butter, well softened (see headnote)
- 1/3 cup (66 grams) granulated sugar
- 1 1/4 cups (228 grams) lightly packed light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tablespoons whole milk, at room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cup (340 grams) flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 12 ounces (340 grams) milk, semisweet or dark chocolate chunks
- 2 tablespoons plus 3/4 cup rainbow jimmies
- In a medium bowl combine the butter, granulated sugar and brown sugar. Using an electric hand mixer on low speed, beat the ingredients until light and fluffy but still a bit grainy, about 3 minutes. (If mixing by hand, you’ll see the sugars just begin to dissolve into the butter as they’re combined, 4 to 5 minutes.)
- With the mixer motor running, add the egg and beat (or stir) on low until thoroughly incorporated. Add the yolk and milk and beat (or stir) until thoroughly incorporated. The batter will begin to look smooth and glossy. Beat (or stir) in the vanilla extract until combined.
- In a small bowl, whisk together the flour, baking soda and salt and until thoroughly combined.
- Add the flour mixture to the butter and egg mixture and mix on low speed (or stir) just until the flour disappears. Using a silicone spatula, scoop to the bottom of the bowl and gently incorporate any hidden pockets of flour.
- Fold in 10 ounces (283 grams) chocolate chunks and 2 tablespoons sprinkles (you can eyeball this part; just be sure to reserve a handful of wafers to top the dough balls).
- Spoon the dough onto parchment paper or plastic wrap and wrap it into a disk or log (whatever will fit best in your refrigerator) and refrigerate overnight. If baking the same day, portion the dough into 2-tablespoon (1-ounce/30-gram) balls and refrigerate until thoroughly chilled, at least 1 hour.
- When ready to bake, place a rack in the upper third of the oven and preheat to 350 degrees. Line a rimmed baking sheet with parchment paper.
- Transfer the chilled dough to the counter. If the dough was chilled overnight, use a tablespoon portion out the dough as directed above. Use your hands to roll each cookie into a ball and place on the prepared cookie sheet. Roll each dough ball in in sprinkles. Allow about 2 inches of space in between each dough ball.
- Gently press each dough ball into a thick disk, tuck 2 to 3 chocolate chunks into the top of each dough ball.
- Bake one sheet at a time, for about 7 minutes. Open the oven and rotate the pan and bake for an additional 5 minutes; the cookies will look golden brown. (If you want more crisp edges and deeper color, bake for an additional minute.)
- Let the cookies rest on the sheet for 3 minutes, then carefully transfer to a wire rack to cool completely or until warm.
- Cookies are best eaten the day they’re made, though they also store well in an airtight container at room temperature for up to 2 days.
- The dough can be frozen, wrapped in plastic wrap for up to 1 month. Defrost in the refrigerator, then portion as instructed above and bake.
Keywords: cookies, chocolate chip, sprinkle, browned butter, joy the baker