These cookies are based off my chocolate chip cookie recipe but with much less chill time to keep them more simple. As these are a funfetti cookie, I didn’t feel they needed the longer chill to develop the toffee like flavours. I can safely say I’m thrilled with how these turned out and 2 kids actually ran up to me at daycare and asked for the recipe. Literally the best compliment I could ask for!
Today’s recipe is a simple twist on a classic that takes these cookies to the next level. My chocolate chip funfetti cookies are so simple to make and can easily be made seasonal with whatever sprinkles!
These chocolate chip funfetti cookies came to be as my son specifically asked to bring a cookie to daycare with sprinkles and chocolate chips. I love funfetti anything so I decided do exactly as he requested.
For some other funfetti recipes, try my funfetti banana bread for a healthier treat or my funfetti blondies for a chewy, delicious treat.
Do I Need the Almond Extract?
No, I love the flavour it adds and it gives it the traditional birthday cake type flavour but you can absolutely skip it. I actually did leave it out when making these for daycare just in case of allergies. They were still scrumptious.
What Kind of Sprinkles?
Any you have on hand should work! To make these seasonal, use a specific holiday sprinkle or specific colours.
Do I Need to Chill the Cookies?
Yes, for these chocolate chip funfetti cookies, I tested the recipe with a 30 minute chill time. Without the chill time, the cookies may spread more in the oven and the texture may also be altered.
If you’d rather a quick, no chill cookie, try my chewy ginger molasses cookies or my no chill chocolate chip cookies.
How to Freeze and Bake Chilled Cookie Dough
If you’d like to freeze the dough to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Chill the dough as instructed. DON’T SKIP THIS STEP. (Chilling the dough helps the flavours marinate and the sugar dissolve. Not properly chilling the dough as instructed can alter the flavour and texture of the cookie.
- Roll or scoop the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in the freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- If you want to make these seasonal, use a Christmas, Easter, etc. sprinkle.
- Don’t skip the chilling as your cookies may spread more and the texture may be altered.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Cookie Recipes
Today’s song is an absolute Canadian classic with just amazing vocals. Here’s Just One More Time by Headpins. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Chocolate Funfetti Chip Cookies
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 3/4 cup (135g) light brown sugar, packed
- 2/3 cup (130g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract (*optional, see notes)
- 3 1/4 cups (390g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups (240g) semi sweet chocolate chips (I like to use mini chips)
- 1/2 cup (80g) sprinkles
Instructions
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugars. Beat at medium speed until creamed together, 3-4 minutes.
- Add in eggs, one at a time until incorporated and then add in the vanilla.
- Add the flour, baking soda, baking powder and salt. Mix until incorporated. Add in the chocolate chips and sprinkles and mix until incorporated. Cover the bowl and chill for 30 minutes.
- Preheat the oven to 350℉. Line or spray a baking sheet and set aside.
- Scoop 1 1/2 tbsp cookies and lay them at least 2 inches apart on your pan. (I typically bake 9 at a time.) Bake for 7-9 minutes or until the edges just start to feel firm.
- Let them cool for 2-3 minutes on the pan and then transfer to a wire rack to fully cool. Store in an airtight container for up to 3 days and enjoy!
This is one of my kids most requested cookies and were a massive hit at daycare. Multiple kids came and asked me for the recipe which I wasn’t expecting but was so thrilled and honoured to hear!
If you give these a try, leave a star rating and review and let me know what you thought!