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Chocolate Chunk Sprinkle Cookies | Can't Stay Out of the Kitchen | these outrageous #cookies are loaded with #chocolate chunks & chocolate #sprinkles. They use a #MrsFields #copycat cookie dough recipe so they're absolutely amazing. #dessert #tailgating

Chocolate Chunk Sprinkle Cookies

Teresa Ambra
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 60
Calories 144 kcal

Equipment

  • 3 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 2 1/2 tsp. pure vanilla extract (no imitation vanilla flavoring)
  • 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 3/4 tsp. sea salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 cups chocolate chunks
  • 1 cup chocolate sprinkles

Instructions
 

  • Preheat oven to 350°.
  • 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.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 144kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 60mgPotassium: 67mgFiber: 1gSugar: 13gVitamin A: 108IUCalcium: 18mgIron: 1mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert
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