Oh hey there pretty little salty and sprinkled chocolate chip cookies! Oh how I’ve been waiting for February to show it’s face just to have reasons to use all of my naturally dyed sprinkles I’ve been stock-piling! Ok, so it isn’t exactly February yet, but it is really close, right?!?! 🙂
Yes, that’s right. Valentine’s Day is upon us. For some couples this “holiday” means going on extra special trips and doing all kinds of fabulous, lovey-dovey things. For couples with kids this “holiday” means reminiscing about the days before you had kids and you could do those things. HA! Ok, you know sometimes we just have to be real and this my friends is the truth about Hallmark “holidays” after having kids!
I think last year we all went out to eat as a family. My husband can tell you, I’m always the voice of reason when he suggests such outtings.
“Buuuut remember last time we tried that and it was a horrible event that I never want to relive, like ever in my life again?”
Yeah, it never really goes the way you were thinking when you have small children. Two of our kids are past the *NEVER TAKING OUT TO EAT, EVER* age, but we still have little baby Christian who is kind of still unpredictable in public. So that means I’ll probably just get my husband a plant for Valentine’s Day again and then we can name it Heart-y or something. Then of course I will have a huge tray of fresh, just out of the oven chocolate chip cookies to go along with my completely random present. Works like a charm every time!
Ok, now that I’ve just given all of you un-married and un-kid-ed folks the truth about well…life… let’s move on because Hello! These cookies are pretty and delicious and slightly better then your average cookie. By slightly I mean that we subbed some whole wheat flour, and added sprinkles that aren’t so offensive because they don’t contain trans fats (partially hydrogenated oils), like most sprinkles, and they are naturally dyed. No laboratory chemicals in these cookies! 🙂
Ok, so you might be wondering why I’m not going 100% whole wheat on these because normally, I do. The truth is I just can’t get a 100% whole wheat cookie to taste good. I’ve tried, and tried, and failed, and failed. Then I realized it is a damn cookie. Just put some white flour in it and forget about it! So I did, and they were perfect, and delicious, and gooey, and chocolatey, and ever so slightly salty in the most perfect cookie way. The End!
*I used 3 different naturally dyed sprinkles on these cookies but my most recommended naturally dyed sprinkles are these India Tree sprinkles. The price reflected is for a bulk order but you can find them individually in stores and on Amazon. I’ve found them in stores for $4-5 a jar so it is cheaper if you can find them locally. Wegman’s carries a ton of their line.
*Recipe adapted from Chocolate Chip cookie recipe printed on Wegman’s Organic Chocolate Chip bag.
0Salty Sprinkled Chocolate Chip Cookies
By Published: January 26, 2015
- Yield: 24 cookies (24 Servings)
- Prep: 15 mins
- Cook: 10 mins
- Ready In: 25 mins
Oh hey there pretty little salty and sprinkled chocolate chip cookies! Oh how I've been waiting for February to show …
Ingredients
- 1 stick salted butter softened
- 3/4 cup brown sugar
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1/2 cup whole wheat white flour
- 3/4 cup unbleached all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 8 ounces chocolate chips organic brand preffered
- 1/2 cup sprinkles of choice
- 1 pinch kosher salt per cookie top
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silpat.
- Beat softened butter and brown sugar until mixture is fluffy and lightened in color. Scrape down sides of bowl.
- Add egg and vanilla extract and beat until incorporated and smooth. Add flours, baking soda, and salt, and beat until just incorporated. Turn mixer off and fold in chocolate chips.
- Using a spoon and your hands roll each cookie into a ball, then roll the top of your cookie into the sprinkles. Place on lined cookie sheet and press down lightly. Sprinkle each cookie with an additional pinch of kosher salt on top. Bake at 350 degrees for 10 minutes.
