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Chocolate Chip Birthday Cookies Recipe
Ben Carraoli

Chocolate Chip Birthday Cookies Recipe

I recently made these Chocolate Chip Birthday Cookies Recipe, and honestly, they were a total hit! I wanted something fun, chewy, and full of color and this recipe didn’t disappoint. The cookies turned out soft in the center, slightly crisp at the edges, and packed with melty chocolate chips and rainbow sprinkles.
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Total Time 2 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup 113 g unsalted butter, melted — Melting the butter helps the cookies bake up with that soft and chewy texture that everyone loves.
  • ⅓ cup 66 g granulated sugar — Adds structure and helps the cookies spread just right.
  • ½ cup 104 g packed light brown sugar — Brings moisture and that subtle caramel flavor that deepens the cookie’s taste.
  • 1 large egg — Binds everything together while keeping the cookies soft.
  • 1 teaspoon vanilla extract — Enhances all the sweet and buttery flavors—don’t skip it.
  • ½ teaspoon baking soda — Gives a gentle lift so your cookies don’t turn flat.
  • ½ teaspoon salt — Balances the sweetness and boosts the flavor of the chocolate.
  • 1 ½ cups 186 g all-purpose flour — The main structure of the cookie; don’t swap for cake flour or it’ll make them too soft.
  • 1 ½ cups 255 g chocolate chips (semi-sweet or milk) — Use good-quality chips so they melt nicely and stay gooey longer.
  • ½ cup sprinkles rainbow jimmies — Adds that festive “birthday” touch; choose colors to match your occasion.

Method
 

  1. Start by melting the butter and letting it cool slightly. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract and mix again until everything is well combined.
  2. Stir in the baking soda and salt. Then slowly add the flour, mixing until just combined—don’t overmix or the cookies can become tough. Gently fold in the chocolate chips and sprinkles until they’re evenly spread through the dough.
  3. Use a cookie scoop or tablespoon to form dough balls and place them on a lined baking sheet. Cover and refrigerate for at least 2 hours (or overnight for even more flavor). Chilling helps the dough firm up and prevents the cookies from spreading too much in the oven.
  4. Preheat your oven to 350 °F (175 °C). Arrange the chilled dough balls on a baking sheet about 2 inches apart. Bake for 11–15 minutes or until the edges are golden and the centers look just set. Let them rest on the sheet for about 10 minutes before transferring to a wire rack to cool completely.

Notes

  • I like to chill the dough overnight—it makes the cookies thicker and more flavorful.
  • I always use room-temperature eggs to help the dough blend more evenly.
  • I found that adding a pinch of espresso powder deepens the chocolate flavor without making it taste like coffee.
  • I prefer high-quality chocolate chips, as they melt better and create those irresistible chocolate puddles.
  • If your cookies look too puffy, gently tap the tray on the counter right after baking to flatten them slightly for that bakery-style look.