Two-Bite Chocolate Chip Cookies

by Jessica on October 23, 2014

Two-Bite Chocolate Chip Cookies |

With less than a week until Halloween, I’ve been immersing myself in all things black and orange. Costumes, wreaths, candles, paper goods and of course, sweet treats.

Tonight, I’m volunteering at a Fall Festival held for children and their parents or caregivers who’ve recently lost a loved one. It’s a magnificent cause and I’m honored to help out. We’ll have a coloring station, costume contest, music, games, prizes and a cake walk. But, where’s the fun in that without cookies, right? The recipe below is a fun one… not only are they easy, but they can be customized to whatever holiday or event you’re celebrating! Just change up the color of sprinkles and you’ve got a special treat that everyone will love.

Two-Bite Chocolate Chip Cookies |

Two-Bite Chocolate Chip Cookies

Yield: 4 dozen cookies


  • 1-1/2 c all-purpose flour
  • 1/2 tsp baking soda
  • 8 tbsp unsalted butter, at room temperature
  • 1/2 c granulated sugar
  • 1/2 c light brown sugar, packed
  • 1/4 tsp Kosher salt
  • 1 lg egg
  • 1 tsp pure vanilla extract
  • 12 oz semi-sweet chocolate chips
  • 1/4 c sprinkles or jimmies


Line four baking sheets with parchment; set aside. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes.

Scrape down sides of bowl and add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl.

Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl.

On low speed, add flour mixture in small amounts. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl, adding the chocolate chips and sprinkles and mixing thoroughly. Chill dough for at least 1 hour.

About 15 minutes before pulling dough from the refrigerator, preheat oven to 350 degrees F. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. Bake one sheet at a time for 12 to 15 minutes, until lightly browned. Remove from heat and transfer cookies to a wire rack to cool. Serve or store in an airtight container for up to 3 days at room temperature.

Adapted from Desserts by the Yard by Sherry Yard

Two-Bite Chocolate Chip Cookies |


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