Ingredients
Equipment
Method
- Set your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar using an electric mixer on medium speed for about 3 minutes until the mixture looks pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract until everything is combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Add the dry mixture to the wet mixture and stir until just combined, stopping as soon as no flour streaks appear.
- Using a rubber spatula or wooden spoon, gently fold in the chocolate chips, colorful candies, and any additional chocolate chunks until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11 to 13 minutes, or until the edges turn light golden brown but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire cooling racks to cool completely.
Notes
Don't overbake these cookies; remove them when the edges look set but the centers still jiggle slightly, and they'll finish cooking perfectly as they cool. Chill the dough for 30 minutes before baking if you want thicker cookies. Store cooled cookies in an airtight container for up to 5 days or freeze for up to 3 months.