“The Jimmy” Cakey Chocolate Chip Cookie

Don’t you just LOVE a basic, moist (hate that word), and delicious chocolate chip cookie? Yeah, me too… and so does my husband( I made these this morning and he has already eaten like 5 of them). These cookies are EASY, minimal prep time, quick to bake, I made a batch before heading to work this morning! I think what makes these cookies are the chocolate “jimmies” (sprinkles for those of you who aren’t from the Midwest). My FAVORITE jimmies are from Graeters Ice Cream, a Cincinnati local ice cream shop, if you haven’t had it go to your grocery NOW and check the ice cream aisle to see if they carry it! Anyway, rant about Graeter’s is over now to the recipe!

Ingredient List:

  • 1 3/4 stick unsalted butter(softened)
  • 3/4 cup granulated sugar
  • 1/4 cup packed LIGHT brown sugar
  • 1 tbsp vanilla
  • 2 large eggs
  • 1 tsp salt
  • 2 1/4 cup flour
  • 1/2 tsp baking soda
  • 1 cup chocolate chips ( I use dark or semi sweet, but milk chocolate works too!)
  • 1/4 cup chocolate “jimmies”

Directions:
-Preheat your oven to 350 degrees. In a bowl whisk together flour and baking soda, set aside. Using a stand mixer with the paddle attachment (My go-to is Kitchen Aid): Combine the softened butter with both sugars on medium until light and fluffy. Once combined and fluffy, mix in salt, vanilla, and eggs. Beat this combination on medium for 30 seconds, stop your mixer to scrape the sides, then turn it back on low until the mixture is completely combined and smooth! On low mix in the flour and baking soda mixture, slowly! Once all of the flour has been combined mix in the chocolate chips and jimmies-be sure to add these slowly so they are evenly spread throughout the cookie dough!

I like to use an old school ice cream scoop to scoop my cookie dough! If you don’t have one use a spoon! On a cookie sheet lined with parchment paper, scoop out the dough, you should be able to fit 12 on a cookie sheet using a small ice cream scoop, 9 using a large ice cream scoop!

Bake 12-15 minutes, or until they are just barely turning golden! Don’t cook these babies for too long, remember you want them a little soft to keep the moisture for the CAKEY goodness!

I recommend using a lighter colored cookie sheet, the darker ones tend to cook the bottom of the cookies too fast and burn the bottoms! This goes for any cookies I make!

My go to product to make life easy making cookies is the old school ice cream scoop! These specific cookies I don’t weigh because they are too gooey, but I will share another cookie recipe that I do weigh, and using the scoop helps keep their weight consistent(and using and ice cream scoop makes it look like an ice cream scooped shape cookie-so that’s fun!

One alteration I have made for this recipe is using peanut butter AND chocolate chips- this is SO delicious- just split the chips it in half- so 1/2 cup chocolate and 1/2 cup peanut butter!
You can also add nuts if your heart desires!

Y’all… this mixer is FIRE and comes in some GREAT colors!

Find it here: https://amzn.to/2QIxPYf


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