~Cookie Monday~ Chocolate Chip Sprinkle Cookies * Guest Post from Butter Basil and Breadcrumbs

As most of you know, Cookie Monday was passed on to me by my good friend Prudy, from Butter Basil and Bread- crumbs. Prudy and I started blogging around the same time; it has been such a pleasure learning and growing with her. I am always anxious to see what she has cooked up! and today she is sharing her recipe for Crispy Chocolate Chip Sprinkle Cookies. Can you say yum??!

Prudy, take it away my friend…

Heat the oven to 350 degrees.

• Line two baking sheets with parchment paper. 

• In mixing bowl, beat together the shortening, brown sugar, milk and vanilla until creamy. Add the eggs, one at a time, beating well between additions. 

• In a small bowl, sift together the flour, salt, and baking soda, and gradually add to the egg mixture just until blended.

• Stir in the chocolate chips.

• Spoon the cookie dough into a pastry bag with a #807 Ateco tip,  Pipe 3 inch lengths of the cookie dough onto the baking sheets, about 2 inches apart.  (I was able to fit nine lines of cookie dough onto one baking sheet). 

• Bake for 8 minutes (or until the cookies are set).  Cool for 2 minutes on the baking sheet before removing to a cooling rack.  Cool completely. 

• On a small plate, combine the sprinkles and walnuts.  

• Melt the chocolate chips in a microwave safe bowl.  Cook in the microwave for 1 minute, remove and stir.  There will still be clumps of chocolate chips, but they will melt as the chocolate continues to sit. If they don’t seem to melt quickly enough, place back into the microwave for 15 seconds, remove, and stir.

• Spread the melted chocolate all around the edges of the cookie, and then dip into the walnut/sprinkle mixture.  Let dry on a cooling rack in a single layer about 1 hour. 

• Store in a covered plastic container for up to one week. 

• Enjoy!

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Print Recipe

Cookie Monday

Course

Dessert

Servings

Ingredients

• 2/3 Cup Vegetable Shortening
• 1 1/2 cups packed brown sugar
• 1 Tablespoon milk
• 2 tsp. vanilla
• 2 eggs
• 1 3/4 cups All purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 cup mini chocolate chips

Sprinkles

• 1 cup chocolate chips (milk, dark, or white... your preference )
• 1/2 cup colored sprinkles (jimmies)
• 1/2 cup finely chopped walnuts

Course Dessert Servings Ingredients 2/3 Cup Vegetable Shortening 1 1/2 cups packed brown sugar 1 Tablespoon milk 2 tsp. vanilla 2 eggs 1 3/4 cups All purpose flour 1 tsp. salt 1 tsp. baking soda 1 cup mini chocolate chips Sprinkles 1 cup chocolate chips (milk, dark, or white... your preference ) 1/2 cup colored sprinkles (jimmies) 1/2 cup finely chopped walnuts

Instructions

1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In mixing bowl, beat together the shortening, brown sugar, milk and vanilla until creamy. Add the eggs, one at a time, beating well between additions. In a small bowl, sift together the flour, salt, and baking soda, and gradually add to the egg mixture just until blended. Stir in the chocolate chips. Spoon the cookie dough into a pastry bag with a #807 Ateco tip, Pipe 3 inch lengths of the cookie dough onto the baking sheets, about 2 inches apart. (I was able to fit nine lines of cookie dough onto one baking sheet). Bake for 8 minutes (or until the cookies are set). Cool for 2 minutes on the baking sheet before removing to a cooling rack. Cool completely. On a small plate, combine the sprinkles and walnuts. Melt the chocolate chips in a microwave safe bowl. Cook in the microwave for 1 minute, remove and stir. There will still be clumps of chocolate chips, but they will melt as the chocolate continues to sit. If they don’t seem to melt quickly enough, place back into the microwave for 15 seconds, remove, and stir. Spread the melted chocolate all around the edges of the cookie, and then dip into the walnut/sprinkle mixture. Let dry on a cooling rack in a single layer about 1 hour. Store in a covered plastic container for up to one week. Enjoy.