This week turned out to be pretty sweet! On Saturday I volunteered at the NYC bake sale for No Kid Hungry. The weather was lovely and I had a great time meeting lots of new people and fellow food bloggers all while supporting a great cause.
It was quite exciting to have other people outside of my friends and family sample some of my baking. For the bake sale I made a batch of these scones.
Ending on a sweet note I prepared a batch of chewy chocolate chip cookies loaded with bright sprinkles. Crisp edges and a chewy center with two types of chocolate chips and added texture and color from the sprinkles make these a simple, fun and easy way to jazz up your chocolate chip cookies. Perfect for celebrations or to go with your favorite weekend television shows.
Funfetti Chocolate Chip Cookies
Source: Ashley Marie’s Kitchen
Yields: 18 two tablespoon sized cookies
- 2 cups and 2 tablespoons of all-purpose flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
- 1 cup of light brown sugar, packed
- 1/2 cup of granulated sugar
- 1 large egg and 1 egg yolk, room temperature
- 2 teaspoons of vanilla extract
- 1/2 cup of white chocolate chips
- 1/2 cup of semi- sweet chocolate chips
- 1/2 cup of sprinkles
Whisk together the flour, baking soda, and salt in a large bowl. Set aside.
Cover the dough with a piece of plastic wrap and refrigerate for 1 hour.
With 30 minutes left on the chill time preheat the oven to 325 degrees and line two baking sheets with parchment paper.
Use a 2 tablespoon sized cookie scoop. Place the rounded dough about two inches apart onto the prepared baking sheets. I pressed a few extra chocolate chips onto the tops of each cookie.
Bake the cookies for 15 -18 minutes, or until the edges are golden brown and the tops are still slightly soft.
Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack to fully cool.