My favorite giant Chocolate Chip Cookies are all dolled up for a party with rainbow sprinkles and mini chocolate chips throughout another GIANT thick cookie! My funfetti chocolate chip cookies will be an instant hit in your kitchen! Loaded with as many rainbow jimmies as possible, these cookies are perfect for any celebration, your weekend baking, or can be a perfect way to brighten anyone’s day!

Many of you have noticed I’ve been on quite a bit of a giant cookie kick. So far we have the BEST Chocolate Chip cookies and my White Chocolate Chip Biscoff Cookies, and there’s no sign of stopping.

Why all the cookies?

I’m knee-deep in developing cake recipes for my second cookbook, so that means there’s lots of cake in my kitchen all the time. I love cake, and will love it to the end of time, but breaking up all the cake baking with a good ‘ol giant cookie in the oven really helps me keep my creative process in check. Also, it hopefully reminds y’all that this gal can bake from scratch time to time. 😉

Recipe development for a cookbook with almost all new cake recipes takes time. So. Much. Time. It’s been torture to create new cake recipes and not be able to share them with you immediately! But hey, the fun part is knowing that you’ll be able to have them all at once, and that each and every one of them is worth the wait!

Back to the cookies…

SIZE MATTERS

These cookies are massive – the batter is split between only 8 cookies the size of a baseball each (4 per cookie sheet). They should spread to the size of a tea cup saucer in the oven. The outside is golden and crusted beautifully, and the inside should be gooey and thick.

BAKE IT HOT

Oven temp: I know, so many of you have messaged me about the high oven temperature. This is CORRECT! The reason why it’s so high is because it bakes the outside quickly, leaving the inside slightly undercooked (like brownies that are gooey). Then when you pull them out of the oven, they still are baking on the sheet for about 5 minutes while “cooling” them. The baking process is still happening on the inside as the temperature adjusts. Then, when you’re able to transfer them without them losing their shape, you can place them on a cookie sheet to cool completely. At room temperature, they should be fully baked on the outside, and slightly gooey on the inside.

If you’d like them to be baked thoroughly, you may have to bake them a little longer at a lower temperature, but trust me, the high temperature shock is what makes this cookie everything that it is.

Sprinkle run down

Let’s talk sprinkles. Not all rainbow sprinkles are created equal, and they will not behave the same way in the oven! My go-to sprinkles for anything funfetti are usually the regular tub of rainbow sprinkles you can find at any store in the baking section. It contains rainbow jimmies of all colors (the small short rods), and they don’t bleed. I also have used those coin sprinkles, and they work well, too. Do not use nonpareils, they bleed like crazy if you overmix them (especially in cake batter). I wouldn’t use any fancy custom sprinkles with rods and spheres and dragees in them for these cookies. Some of the sprinkle varieties may not bake through all the way, and they may be crunchy (leaving an almost egg-shell texture while taking a bite – eek!). So stick with the cheap $2 tub of sprinkles. They work perfectly for these, trust me!

mini chips

Next, I used mini chocolate chips. Why? I wanted the funfetti sprinkles to be the star of the show! Using the tiny chocolate chips makes room for the rainbow sprinkles to shine through the most, while also providing the perfect amount of chocolate chip cookie taste. You can leave them out, but believe me when I say that you will want them in there. 🙂

Get the Recipe: Funfetti Chocolate Chip Cookies

5 from 2 votes
Thick, soft, giant chocolate chip cookies studded with colorful rainbow sprinkles!
Servings: 8 cookies
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Ingredients
 

  • 1 cup unsalted butter, , cold and cubed
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, cold
  • 1 teaspoon vanilla
  • 3 1/2 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup rainbow jimmies/sprinkles
  • 1 cup mini semi-sweet chocolate chips
  • 1 teaspoon sea salt , for sprinkling

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time, whipping up well between each addition.
  • Add in the flour, cornstarch, baking soda, and salt (no the sea salt) and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of chocolate chips, then hand stir or lowest-speed-mix the chocolate chips and rainbow sprinkles into the batter. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate chips and sprinkle on a touch of sea salt.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
Store in an airtight container with a slice of bread for max softness longevity. 

That’s it! I hope you guys enjoy these cookies as much as we (and our neighbors) did! As always, make sure to tag me on Instagram so I can join in on the fun! @bakingwithblondie #bakingwithblondie

As always, happy baking!

xo,

Mandy