Chocolate chip cookies with sprinkles

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips
• 1/2 cup sprinkles

Instructions

1. Preheat oven to 375°F (190°C).
2. Cream together the butter and sugars until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chocolate chips.
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

• For chewier cookies, chill the dough for 30 minutes before baking.
• Use parchment paper on the baking sheets to prevent sticking.
• Don't overbake – cookies will continue to firm up as they cool.
• Store in an airtight container at room temperature for up to 3 days.