When my best friend took a new job and moved to my town last month, we immediately began a weekly walking routine. Although she stopped by my home once or twice on her way home from work for a quick visit to taste test blog recipes for me, we designated Saturday afternoons as our “walk day.”
We usually stick to the quieter streets in the neighborhoods around my home, fitting in 4-6 miles while we chat, vent, and brainstorm about different baking ideas. (Yes, she’s a professional baker and full of creative recipes!) One time, we headed downtown instead, where I played tour guide and pointed out the best restaurants. Thankfully we left our wallets at home, or else that walk would’ve been cut short by a detour into my favorite gourmet chocolate shop!
On our first few walks, I bundled up in warm sweaters and pants because the wind whipped around and the sun stayed hidden behind a thick cloud cover. But now, just a few short weeks later, we both wear shorts and tank tops since the sun is shining, the grass is green, and—as proven by my sweet friend’s allergies!—the flower are in full bloom. Spring has sprung!
And those color petals, in all of their pretty shades, are what inspired today’s recipe: Double Chocolate Funfetti Cookies! A sweet rainbow of colors hides inside every one, and when paired with the multitude of rich chocolate chips… Well, let’s just say it’s a good thing we walk so many miles!
Let’s start with the cookie dough. It’s one of my favorite basic recipes: cornstarch for softness, brown sugar for moisture, and extra vanilla for a more buttery taste. Hundreds of readers have tried this recipe, and nobody can tell the cookies are healthy. They taste much better than the Toll House ones!
Now, just a quick reminder… It is incredibly important to measure the flour correctly. I highly recommend using a kitchen scale (I own this one). They’re relatively inexpensive and are worth their weight in gold. Not only does it mean fewer dry measuring cups to wash (hooray!), but I guarantee that your baked goods will turn out perfectly every time.
Even with the spoon-and-level method, it’s very easy to add a little too much flour. Too much flour will turn these cookies cakey, dry, and bland. No thanks! So let’s bake soft, chewy, and buttery cookies with our kitchen scales instead. With pretty sprinkles. And lots of chocolate chips!
Into the cookie dough goes a shower of mini chocolate chips, white chocolate chips, and rainbow jimmies. Rainbow jimmies are the long, thin sprinkles. Any bigger shape will work too—flat circles, stars, snowflakes, hearts, even little bunny-shaped ones—but please oh please, do not use nonpareils, the itty bitty balls. Nonpareils bleed like crazy and will turn the cookie dough an unappetizing gray color. Jimmies stay bright and festive, so let’s stick with those!
When the time comes to bake, you have to decide… Do you prefer thinner, wider cookies? Or thicker ones? Your preference determines how long the cookie dough chills! For the former, chill for no more than 30 minutes before baking, but for the latter, let the bowl rest in the fridge for at least 2 hours. Then drop the cookie dough into rounded scoops, decorate with a few more chocolate chips, and bake!
Good-bye winter. Hello pretty spring flowers and cute cookies!
| Double Chocolate Funfetti Cookies | | Print |
- 1 cup (120g) all-purpose flour (measured correctly)
- 1 tsp cornstarch
- ¾ tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter, melted and cooled slightly
- 1 large egg
- 2 tsp vanilla extract
- ½ cup (106g) light brown sugar
- 2 tbsp (24g) rainbow jimmies (sprinkles)
- 2 tbsp (28g) white chocolate morsels
- 1 tbsp (14g) mini chocolate chips, divided
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring until incorporated. Fold in the rainbow sprinkles, white chocolate morsels, and half of the mini chocolate chips. Chill the cookie dough for 30 minutes (wider, thinner cookies) or at least 2 hours (thicker cookies).
- Preheat the oven to 375°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into rounded scoops onto the prepared baking sheet. Gently press the remaining mini chocolate chips into the tops. Bake at 375°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.
Any larger sprinkles may be used, but do not use nonpareils (the itty bitty balls). These bleed and will turn the cookie dough an unappetizing gray color.
{low fat, low calorie}
More funfetti cookies from other food bloggers…
♥ Softbatch Funfetti Sugar Cookies by Averie Cooks
♥ Cake Batter Chocolate Chip Cookies by Sally’s Baking Addiction
♥ Lemon Funfetti Cookies by Crazy for Crust
♥ Gooey Marshmallow Funfetti Cookies by Chelsea’s Messy Apron
Awww, what a fun weekly date with your gal pal! I wanna walk too and eat all the cookies!
That would be the BEST!! Either you need to move down here or we both need to head up there ASAP! 🙂
These look amazing! A must have when those cravings hit.
Thanks Krystle!
Thank you for this recipe, Amy. They are (well, were) simply wonderful! Being mad for chocolate, I would love to make these cookies with cocoa,. The problem is, I have no idea how much is to much and putting cocoa powder in, do I need to take something out? Like flour, maybe?
Please hurry! When I said, “Oh, these would be great with chocolate”, the crowd turned rabid and I’m having trouble holding them back. Ok, the “crowd” are my daughters, also chocoholics.
Thanks, Christine in Colorado
I’m so glad you and your daughters enjoyed the cookies Christine! I’m a huge chocoholic too, so I can relate. 🙂 For a chocolate version, I’d recommend using ¾ cup of flour, ¼ cup of cocoa powder, and decreasing the baking powder to ½ teaspoon. I’d love to hear how that goes — maybe I’ll have to try it myself!