Servings: 12-14 cookies 1x
Ingredients
- 1 stick (½ cup) salted or unsalted butter, softened to room temperature (see Notes for vegan option)
- ¾ cup cane sugar
- 1 large egg (see Notes for egg-free option)
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (see Notes for gluten-free option)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- ½ cup chocolate chips
- ¼ cup candy-coated chocolate pieces (I use a mix of these dye-free sprinkles and just the green candies from these candy-coated chocolate pieces)
Instructions
- Preheat the oven to 350°F. Line a large baking sheet (or two smaller baking sheets) with parchment paper and set aside.
- In the bowl of a stand mixer (or use a mixing bowl with a hand mixer), cream together the butter, sugar, egg, molasses, and vanilla.
- Add the flour, baking soda, baking powder, and salt; mix slowly until all flour is incorporated.
- Using a wooden spoon, fold in the chocolate chips and candy-coated chocolate pieces by hand.
- Scoop the dough into 12-14 round portions (a #20 cookie dough scoop works great for this) and place on the prepared baking sheet. Leave at least 2 inches between the dough mounds, allowing space for them to spread out slightly during baking.
- Bake until the centers are set and the cookies are lightly golden brown on the edges, 12 to 15 minutes.
- Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before removing to a wire rack to finish cooling.
Notes
To make egg-free: In a small bowl, combine 1 tablespoon ground flax meal with 3 tablespoons of water. Stir and let stand for 5 minutes until thickened, kind of like an egg white. Use in place of the egg in the recipe. If the dough seems too dry, add 1-2 teaspoons of water to the dough before adding the chocolate chip and pieces/sprinkles and mix well to incorporate. The texture is best when the dough is chilled before baking (for several hours or overnight).
To make vegan: Follow directions for using a flax egg (above) and use vegan stick butter, dairy-free chocolate chips and vegan candy pieces and sprinkles.
To make gluten free: Use an equal amount of Bob’s Red Mill 1:1 Gluten-Free Baking Flour in place of the all-purpose flour.
Nutrition Information
- Serving Size: Per cookie (1/14th of recipe)
- Calories: 200
- Fat: 9 g
- (Sat Fat: 5 g)
- Sodium: 207 mg
- Carbohydrate: 28 g
- (Fiber: 1 g
- Sugar: 15 g)
- Protein: 3 g
- Cholesterol: 30 mg