Homemade Chocolate Chip Cookie Recipe

Whip up a batch of homemade chocolate chip cookies with an easy chocolate chip and sprinkle blend that makes a lovely gift.

Chocolate chip cookies might be the best cookies. There’s nothing quite like a soft cookie, fresh from the oven while it’s still warm and the chocolate is melty. This recipe is a variation on the classic Tollhouse cookie recipe.

It makes an excellent weekend baking recipe and a fantastic gift too. I mixed up my own chocolate sprinkle blend and you can customize it to fit your tastes and whatever you can find in your grocery store. The variation possibilities are endless. Holiday M&Ms? Rainbow sprinkles? Peanut butter or caramel candies?

The chocolate chip mixture is a quarter-cup of 4 different ingredients:

1. chocolate chunks
2. mini chocolate chips
3. mini M&Ms
4. chocolate sprinkles and mini candy-coated chips

You can, of course, just use a single kind of chocolate chip. But mixing sizes and flavors makes these cookies look and taste decadent.

How to make chocolate chip cookies

Ingredients

• 0.5 cup butter (1 stick), soft
• 0.33 cup granulated sugar
• 0.33 cup brown sugar
• 1 egg
• 0.5 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup chocolate chip blend

Instructions

1. Cream the butter and sugar.

In the bowl of a mixer, combine the butter, granulated sugar, and brown sugar. Blend with the paddle attachment until smooth.

2. Add the wet ingredients.

Add the egg and vanilla and mix until combined.

3. Add the dry ingredients.

Add the flour, baking soda, and salt. Mix until combined. You may need to scrape down the sides of the bowl with a spatula.

4. Chocolate chips.

Combine all of the chocolate chips and sprinkles to make a total of 1 cup. Add half of the chocolate mixture to the cookie dough and stir to combine. Reserve the other half for the next step.

Refrigerate the cookie dough about 10 minutes while you preheat the oven to 375 degrees Fahrenheit.

5. Scoop and flatten.

Grease a baking sheet or line it with parchment paper. Scoop cookie dough and roll it into a ball. Press the ball gently into the remaining sprinkle mixture. This will flatten the cookies just a bit and add a layer of chocolate/sprinkles on top.

Place cookie dough at least 2 inches apart on the baking sheet. (These spread quite a bit and I like to err on the side of too much space.)

6. Bake and cool.

Bake each batch of cookies at 375 degrees Fahrenheit for 12 minutes. Cookies should be set and just starting to brown on the edges.

Let them cool on the baking sheet for 1-2 minutes, then remove them to a cooling rack. (I let mine stay on the baking sheet while I prep the next batch on a second baking sheet.)

I have a large cookie dough scoop from Ikea that is 2 tablespoons (1 ounce). This recipe makes about 18 3-inch cookies. If you use a smaller scoop, you could get 2 to 2.5 dozen.

Store cookies at room temperature in a covered container for about a week.

Printable recipe card

Yield: About 18 large cookies

Chocolate Chip Cookies

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Mix up a custom chocolate chip blend to make these delicious cookies!

Prep Time 15 minutes

Cook Time 12 minutes

Cool Time 3 minutes

Total Time 30 minutes

Ingredients

• 0.5 cup butter (1 stick), soft
• 0.33 cup granulated sugar
• 0.33 cup brown sugar
• 1 egg
• 0.5 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup chocolate chip blend , Combine 0.25 cups each of mini chocolate chips, chocolate chunks, mini M&Ms, and chocolate sprinkles

Instructions

1. Cream the butter and sugar.
   In the bowl of a mixer, combine the butter, granulated sugar, and brown sugar. Blend with the paddle attachment until smooth.
2. Add the wet ingredients.
   Add the egg and vanilla and mix until combined.
3. Add the dry ingredients.
   Add the flour, baking soda, and salt. Mix until combined. You may need to scrape down the sides of the bowl with a spatula.
4. Chocolate chips.
   Combine all of the chocolate chips and sprinkles to make a total of 1 cup. Add half of the chocolate mixture to the cookie dough and stir to combine. Reserve the other half for the next step. Refrigerate the cookie dough about 10 minutes while you preheat the oven to 375 degrees Fahrenheit.
5. Scoop and flatten.
   Grease a baking sheet or line it with parchment paper. Scoop cookie dough and roll it into a ball. Press the ball gently into the remaining sprinkle mixture. This will flatten the cookies just a bit and add a layer of chocolate/sprinkles on top. Place cookie dough at least 2 inches apart on the baking sheet. (These spread quite a bit and I like to err on the side of too much space.)
6. Bake and cool.
   Bake each batch of cookies at 375 degrees Fahrenheit for 12 minutes. Cookies should be set and just starting to brown on the edges. Let them cool on the baking sheet for 1-2 minutes, then remove them to a cooling rack.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 24mgSodium: 148mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

Nutritional information is only an estimate from online calculators. For more precise information, enter the specific ingredients you are using into your preferred tool.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Small Batch Peanut Butter Cookie Recipe
• Chocolate Orange Waffles Recipe
• Pumpkin Spice Sugar Cookies Recipe