Chocolate Chip Cookies: Sprinkle Explosion
I’ve slightly modified a classic recipe by adding a variety of chocolate chips (semi, mini, white) and a variety of sprinkles (rainbow, nonpareils, holiday) and any other baking chips I can find (toffee, butterscotch, mint). Betty Crocker gathered the best cookie recipes from 1935-1940, published it in her Cooky Book, and chocolate chip cookies were number one. Have fun mixing in your favorite flavors and colors for chocolate chip cookies to match any occasion and impress any tastebuds!
Chocolate Chip Cookies: Sprinkle Explosion
Ingredients
Ingredients:
- 2/3 Cup Shortening Part butter
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar Packed
- 1 Egg
- 1 tsp Vanilla
- 1 ½ Cups GF Baking Flour
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 Cup Chocolate Chips Mix your favorites together
- ½ Cup Sprinkles Mix size and color for a rainbow
- Other baking chips (Optional) Toffee, butterscotch, etc.
Instructions
Directions:
- Preheat oven to 375°.
- Mix shortening, sugars, egg, & vanilla thoroughly.
- Sift flour into medium bowl and mix in remaining dry ingredients.
- Blend flour into wet ingredients.
- With spoon, mix in chocolate chips, sprinkles, and whatever add-ins you would like.
- Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet.
- Bake 8 to 10 minutes, or until delicately browned. (Cookies should still be soft.)
- Cool slightly before removing from baking sheet, around 2 minutes.
Notes
- My favorite baking flour for this recipe is Bob's Red Mill 1-to-1 Baking Flour (it comes in a resealable light blue bag, usually found in the baking aisle).
- Please double check that whatever add-ins you are using are gluten free. Double check the labels!
- Cookies can be frozen in a sealed bag or container.
- I've used these cookies to make ice cream sandwiches. Just be sure your ice cream isn't too hard to avoid breaking the cookies when taking your first bite.