This fun and colorful twist on chocolate chip cookies makes any day a special occasion.
Recipe and photograph by Lauren McElwain
2¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, (room temperature)
¾ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 cup chocolate chips
¼ cup sprinkles
Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, beat the butter and sugar together at high speed until blended (about 2 minutes). Add the egg, vanilla and almond extract, and beat on high speed until combined (about 1 minute).
Add the dry ingredients to the wet, and mix until just combined. Do not overmix.
Fold in the chocolate chips and sprinkles.
Form the dough into small balls (a little smaller than golf-ball size), and place on a parchment paper-lined cookie sheet about 2 inches apart.
Bake for about 15 minutes.