Double Chocolate Chunk Rainbow Sprinkle Cookies Recipes

DOUBLE CHOCOLATE SPRINKLE COOKIES

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Place the oats in a blender; cover and process until finely ground. Combine the oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips, walnuts and sprinkles. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

DOUBLE CHOCOLATE RAINBOW CHIP COOKIES

Steps:

• Preheat the oven to 400°F.
• Line two baking sheets with parchment paper and set aside.
• In a gallon size Ziplock bag combine the chocolate chips with the rainbow chips. Shake to evenly mix (this is great to get your kiddos something to do). Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugars together for 30 seconds on low speed to help prevent the butter and sugar from flying everywhere (been there done that).
• Turn the mixer up to medium speed and mix for about 3 minutes until light and fluffy.
• Add in the eggs one at a time and scrape down the bowl after each addition. Mix until fully combined.
• Add the vanilla, salt, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• With mixer still on low, add in 1 1/2 cups of the chocolate rainbow chip mixture, mixing until incorporated.
• Pour the remaining chocolate rainbow chips into an 8-x-8 pan. I find this works better than a bowl but that's just me. Something else might work better for you.
• Using a large ( 1/4- cup) cookie scoop, portion the dough and roll it into a ball.
• Coat the ball with the chocolate chip mixture, leaving the bottom of the ball free from chocolate chips. Make sure the chips are pressed firmly and evenly into the dough.
• Place the dough balls onto the prepared baking sheet 3- inches apart. I pushed them down slightly to flatten them a little. Then if they had any bald spots on the cookie I would place more chocolate or rainbow chips where the space was. I baked 6 cookies at a time.
• Bake for 9-10 minutes, until the edges and tops are lightly golden. Each oven is a little different so just watch.
• Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

DOUBLE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
• Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
• Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.

DOUBLE CHOCOLATE CHUNK RAINBOW SPRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees (for a dark or nonstick pan) or 375 degrees for shiny pans. Line your baking sheet with parchment paper.
• Stir together the cookie mix, butter, water and chocolate chips until well blended.
• Using a medium cookie scoop, scoop out one cookie at a time and roll it in the sprinkles. Place on the baking sheet. Repeat until all the dough has been used.
• Bake for 14-16 minutes, until golden brown.
• Let cool slightly before moving to a wire rack to cool. Enjoy!