As we dive into this recipe, prepare to transform your kitchen into a wonderland of chocolatey aromas and rainbow hues. Whether you’re a seasoned baker or a curious novice, these cookies offer a perfect balance of simplicity and wow-factor that will have everyone asking for seconds.
Recipe at a Glance
- Difficulty: Easy to Intermediate
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Bake Time: 12-14 minutes
- Yield: About 24 cookies
Don’t let the chill time discourage you – it’s the secret to achieving that perfect texture we all crave in a cookie!
Ingredients
- 3 1/2 cups (440g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup (230g) cold unsalted butter, cut into cubes
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (175g) white chocolate chips
- 1 1/2 cups (260g) semi-sweet chocolate chunks
- 1/3 cup (60g) rainbow sprinkles
Pro tip: For the best flavor, opt for high-quality chocolate. It really makes a difference!
Equipment Needed
- Stand mixer with paddle attachment (or hand mixer)
- Large mixing bowl
- Medium mixing bowl
- Sifter or fine-mesh strainer
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Wire cooling rack
Having all your equipment ready before you start will make the baking process smooth and enjoyable. Now, let’s get ready to create some cookie magic!
Step-by-Step Instructions
Get ready to embark on a delightful baking adventure! These Chunky double chocolate-and-funfetti cookies are sure to brighten up your day and satisfy your sweet tooth. Let’s dive in:
- Prep your dry ingredients: In a medium bowl, sift together 4 cups (500g) all-purpose flour, 1/4 teaspoon salt, 1/8 teaspoon baking soda, and 1 1/2 teaspoons baking powder. This step ensures your cookies have a light, even texture. Set this mixture aside for now.
- Whisk the wet ingredients: In a separate small bowl, whisk 2 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract until well combined. This egg mixture will help bind our cookies and add richness.
- Cream the butter and sugars: Here’s where the magic begins! In a stand mixer fitted with the paddle attachment, beat 1 cup (230g) cold, cubed butter for about 30 seconds until it’s just broken down. Then, add 3/4 cup (150g) brown sugar and 1/2 cup (100g) granulated sugar. Mix until just combined. Don’t overmix – we want some texture in our cookies!
- Add the chocolatey goodness: Toss in 1 cup (200g) white chocolate chips and 1 1/2 cups (300g) roughly chopped good-quality chocolate. Mix at a lower speed until just combined. This is what gives our cookies their irresistible chunks of melty chocolate in every bite!
- Incorporate dry ingredients: Gradually add your sifted dry ingredients to the butter mixture. Mix for just a few seconds until barely incorporated. The dough should have a somewhat sandy texture at this point.
- Bind it all together: Pour in your egg mixture and mix until just incorporated. Finally, add 1/4 cup (60g) of colorful sprinkles and mix slowly to form a cohesive dough. The sprinkles add that fun “funfetti” touch!
- Shape and chill: Roll the dough into equal-sized balls, about 2 tablespoons each. Place them on a baking sheet and chill in the refrigerator for at least 2 hours. This chilling time is crucial – it prevents the cookies from spreading too much during baking and intensifies the flavors.
- Bake to perfection: Preheat your oven to 350°F (180°C). Place the chilled cookie dough balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between each. Bake for 12-14 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up a bit. Then, transfer them to a wire rack to cool completely. Resist the temptation to bite into them right away – the melted chocolate can be quite hot!
Pro tip: For perfectly round cookies, use a large round cookie cutter to gently shape them while they’re still warm on the baking sheet. Simply place the cutter over each cookie and make circular motions to shape the edges.
There you have it! Your kitchen should now be filled with the irresistible aroma of freshly baked cookies. These Chunky double chocolate-and-funfetti cookies are best enjoyed with a cold glass of milk or a warm cup of coffee. Share them with friends and family, or indulge in a well-deserved treat for yourself. Happy baking!
Nutritional Information
At Foodzec, we believe in enjoying treats mindfully. Each of these delightful Chunky Double Chocolate-and-Funfetti Cookies packs a sweet punch with approximately:
- Calories: 285
- Protein: 4g
- Carbohydrates: 35g
- Fat: 15g
Remember, it’s all about balance! These cookies are perfect for sharing with friends or savoring as an occasional indulgence.
Chef’s Notes
As a seasoned chef with over a decade of experience crafting recipes for top culinary websites and magazines, I can confidently say these Chunky Double Chocolate-and-Funfetti Cookies are a true crowd-pleaser. The inspiration for this recipe came from my childhood memories of birthday parties, where colorful sprinkles always signaled a good time.
What makes this recipe special is the perfect balance between rich, melty chocolate and the playful crunch of sprinkles. The key to achieving that irresistible texture lies in chilling the dough before baking. This extra step allows the flavors to meld and ensures your cookies don’t spread too thin in the oven.
For an extra touch of indulgence, try sprinkling some sea salt on top of the cookies right after they come out of the oven. The contrast between sweet and salty will elevate these treats to a whole new level of deliciousness.
Remember, baking is both a science and an art. Don’t be afraid to experiment and make this recipe your own. Happy baking, and enjoy the sweet moments!
