These outrageous cookies start with a scrumptious copycat recipe of Mrs. Field's Chocolate Chip Cookies. These include chocolate chunks and chocolate sprinkles for amazing chocolaty goodness. Perfect for tailgating parties or Christmas Cookie Exchanges.
In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
Stir in flour, chocolate chunks and chocolate sprinkles with a wooden spoon to combine.
Stir until dough mixture is very well mixed; this may take 4-5 minutes.
Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
Bake for 13-15 minutes or until edges are light brown.
Rotate cookies on racks every six to eight minutes while baking.
Cool completely.
Notes
NOTE: There are times when I’m making a double batch of this recipe where I have to add an additional quarter to half cup of flour in order to be able to roll the dough into balls. If the dough gets too sticky. Add a little flour to the batter.NOTE: You can use less flour in the recipe if you want your cookies to flatten more. I recommend decreasing to 3 cups, but you will need to refrigerate the cookies on cookie sheets about 10 minutes before baking so they will hold their shape.