Chocolate chip cookies are wonderful just the way they are, but I like to think of them as a blank canvas. They beg to be transformed. From add-in ingredients, to cookie dough fudge, the possibilities are endless.
- 2 sticks (1 cup) unsalted butter
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 1 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- Sprinkles (optional)
- 1 cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup rainbow sprinkles
With an electric mixer or Kitchen Aid, beat the butter and sugars, until fluffy. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the flour, baking soda, and salt, and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough overnight. This allows the dough to develop a better flavor, and results in a chewier, thicker cookie. While the cookie dough chills, make the frosting. Whip the butter, salt, and vanilla together. Slowly add in the powdered sugar. The frosting will be thick, which help it stay inside the cookie while baking. Fold in the sprinkles, then refrigerate until you are ready to form the cookies.
The following morning, preheat the oven to 350 degrees. Form cookie dough balls with about 1 1/2 tablespoons of cookie dough, and flatten the dough in the palm of your hand. Place one teaspoon of chilled funfetti frosting in the middle, and fold the dough back around it, gently into a ball.
Place the cookie dough balls onto a greased cookie sheet about 2 inches apart. Bake the cookies for 9-11 minutes, until the edges just being to brown. Let the cookies cool on a wire wrack, and sprinkle with a flourish of sprinkles. Repeat these steps with the remaining dough.