My favorite giant Chocolate Chip Cookies have been given a festive makeover with rainbow sprinkles and mini chocolate chips baked into another GIANT, thick cookie. These funfetti chocolate chip cookies are an instant crowd-pleaser—packed with colorful jimmies and a soft, gooey center. They’re perfect for birthdays, celebrations, weekend baking sessions, or anytime you want to brighten someone’s day.
Lately I’ve been on a bit of a giant cookie kick. I’ve been testing and perfecting large, thick cookies with chewy centers and crisp edges, and these funfetti chocolate chip cookies are one of my favorites so far. They build on the best elements of classic chocolate chip cookies while adding a celebratory burst of color and texture.
Why so many cookies? I’m in the middle of developing cake recipes for my second cookbook, which means there’s a steady stream of cake baking in my kitchen. Baking a giant cookie between cake batches keeps things fresh and gives me a quick, satisfying treat. Plus, it’s a delicious reminder that scratch baking is still very much alive here.
Recipe development for a cookbook full of new cake recipes is time-consuming. Creating and testing each recipe takes patience, but the payoff—when you can enjoy all the finished recipes at once—is worth the wait. In the meantime, these oversized cookies are an easy way to share something fun and tasty.
Back to the cookies…
SIZE MATTERS
These cookies are intentionally massive. The dough is divided into just eight large portions—about the size of a baseball each—so you’ll bake only four per sheet. In the oven they should spread to about the diameter of a teacup saucer. The exterior bakes up golden and slightly crisp while the interior remains thick, tall, and gooey for that brownie-like texture you love.
BAKE IT HOT
Yes, the oven temperature is high on purpose. Baking at a hotter temperature quickly sets the outside of the cookie, creating a nicely browned exterior while leaving the center slightly underbaked—similar to a gooey brownie. After you remove them from the oven, let the cookies rest on the baking sheet for about five minutes. The residual heat finishes the interior without flattening the cookies, helping them retain that desirable thick, soft center.
If you prefer cookies that are fully baked through with less goo, you can reduce the oven temperature and bake a bit longer. However, the high-heat method is what gives these cookies their signature contrast between crispy edges and a soft, tender middle.
SPRINKLE RUN DOWN
Not all sprinkles behave the same in the oven. My preferred sprinkles for funfetti treats are the classic rainbow jimmies—the small rod-shaped sprinkles commonly found in the baking aisle. They hold their color and don’t bleed. Large coin sprinkles also work well. Avoid nonpareils for this recipe; when overmixed they can bleed color, especially in wet batters. Fancy mixed sprinkle blends with multiple shapes can sometimes remain crunchy after baking, creating an unpleasant eggshell-like texture. For this cookie, the inexpensive tub of jimmies gives the best balance of color and baked texture.
MINI CHIPS
I use mini semi-sweet chocolate chips so the sprinkles remain the visual star. Mini chips disperse more evenly and allow bursts of chocolate without overwhelming the colorful jimmies. If you prefer, you can omit the chips, but they do add that classic chocolate chip cookie flavor that complements the funfetti perfectly.
Get the Recipe:
Funfetti Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs, cold
- 1 teaspoon vanilla
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rainbow jimmies/sprinkles
- 1 cup mini semi-sweet chocolate chips
- 1 teaspoon sea salt, for sprinkling
Instructions
- Prep two large cookie sheets with parchment paper and set aside.
- Preheat oven to 410°F (yes, that’s right).
- In a stand mixer fitted with a paddle attachment, whip the butter for 1 minute until light and fluffy. Add both sugars and cream with the butter for 3 minutes on high speed.
- Scrape down the bowl, then add vanilla and eggs one at a time, mixing well between additions.
- Add flour, cornstarch, baking soda, and salt. Mix on the lowest speed or stir by hand until just combined—do not overmix.
- Reserve 1/8 cup of the chocolate chips. Stir the remaining chips and the rainbow sprinkles into the dough by hand or on the lowest mixer speed. Divide the dough into eight baseball-sized balls and place four on each prepared sheet. Gently press in the reserved chips and sprinkle a pinch of sea salt on top.
- Bake for 9–10 minutes. The cookies should be slightly golden, still slightly domed, thick, and gooey in the center. Let them cool on the pan for 5 minutes, then transfer carefully to a cooling rack to finish cooling. Enjoy!
Notes
Store baked cookies in an airtight container with a slice of bread to maintain softness for longer.
I hope you enjoy these funfetti chocolate chip cookies as much as my family, friends, and neighbors did. They’re bright, indulgent, and undeniably comforting. If you share your results on social media, tag your photos so others can see your giant, colorful creations.
As always, happy baking!
xo,
Mandy