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Funfetti Chocolate Chip Cookies

Print Recipe
Thick, soft, giant chocolate chip cookies studded with colorful rainbow sprinkles!
Servings 8 cookies

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.