Hello, Good News! Welcome to another article where we share with you some of the best recipes for your sweet tooth. Today, we are going to show you how to make chocolate shot cookies, which are soft and chewy cookies with chocolate chips and sprinkles. These cookies are perfect for any occasion, whether it’s a birthday party, a picnic, or just a snack. They are also very easy to make and only require a few ingredients. So, let’s get started!
Chocolate shot cookies are also known as chocolate chip cookies with sprinkles or funfetti cookies. They are basically chocolate chip cookies with a twist: instead of using only chocolate chips, you also add some colorful sprinkles or nonpareils to the dough. This gives the cookies a festive and fun look, as well as a crunchy texture. The sprinkles also add some extra sweetness and flavor to the cookies, making them even more irresistible.
What You Need to Make Chocolate Shot Cookies
Ingredients
To make chocolate shot cookies, you will need the following ingredients:
- 1 cup (226 grams) of unsalted butter, softened
- 3/4 cup (150 grams) of granulated sugar
- 3/4 cup (165 grams) of brown sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 1/4 cups (280 grams) of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups (270 grams) of semi-sweet chocolate chips
- 1/4 cup (40 grams) of rainbow sprinkles or nonpareils
Equipment
To make chocolate shot cookies, you will need the following equipment:
- A large mixing bowl
- An electric mixer or a wooden spoon
- A medium mixing bowl
- A whisk or a fork
- A spatula or a spoon
- A baking sheet
- Parchment paper or a silicone mat
- A cookie scoop or a tablespoon
- A wire rack
How to Make Chocolate Shot Cookies: Step by Step Instructions
Step 1: Preheat the Oven and Prepare the Baking Sheet
The first step to make chocolate shot cookies is to preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. This will prevent the cookies from sticking to the pan and make them easier to remove. You can also spray the pan with some cooking spray if you don’t have parchment paper or a silicone mat.
Step 2: Cream the Butter and Sugars Together
The next step is to cream the butter and sugars together in a large mixing bowl using an electric mixer or a wooden spoon. You want to beat them until they are light and fluffy, which will take about 3 minutes. This will help the cookies spread evenly and have a soft texture.
Step 3: Add the Eggs and Vanilla Extract
Then, you need to add the eggs and vanilla extract to the butter and sugar mixture and beat them well until they are fully incorporated. The eggs will act as a binder for the dough and add some moisture and richness. The vanilla extract will enhance the flavor of the cookies and give them a nice aroma.
Step 4: Whisk Together the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking soda, and salt using a whisk or a fork. These are the dry ingredients that will form the base of the cookie dough. The flour will provide structure and body, the baking soda will help the cookies rise and become airy, and the salt will balance out the sweetness and bring out the flavors.
Step 5: Add the Dry Ingredients to the Wet Ingredients
Gradually add the dry ingredients to the wet ingredients in the large mixing bowl and mix them with a spatula or a spoon until a smooth dough forms. You don’t want to overmix the dough, as this will make the cookies tough and dense. Just mix until everything is well combined and no flour pockets remain.
Step 6: Stir in the Chocolate Chips and Sprinkles
The last step before baking is to stir in the chocolate chips and sprinkles into the cookie dough using a spatula or a spoon. You can use any kind of chocolate chips you like, such as semi-sweet, milk, white, or dark. You can also use any kind of sprinkles you like, such as rainbow, chocolate, or sugar. The chocolate chips will melt and create gooey pockets of chocolate in the cookies, while the sprinkles will add some crunch and color.
How to Bake Chocolate Shot Cookies
Step 7: Scoop the Cookie Dough onto the Baking Sheet
Using a cookie scoop or a tablespoon, scoop out about 2 tablespoons of cookie dough and drop them onto the prepared baking sheet, leaving about 2 inches of space between them. You should be able to fit about 12 cookies per sheet. You can also roll the dough into balls with your hands if you prefer.
Step 8: Bake the Cookies for 10 to 12 Minutes
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are slightly underdone. The cookies will continue to cook and firm up as they cool on the baking sheet, so don’t overbake them. You want them to be soft and chewy in the middle.
Step 9: Let the Cookies Cool on the Baking Sheet for 5 Minutes
Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for 5 minutes. This will allow them to set and become easier to handle. Don’t try to move them too soon, as they might break apart.
Step 10: Transfer the Cookies to a Wire Rack to Cool Completely
After 5 minutes, transfer the cookies from the baking sheet to a wire rack to cool completely. You can enjoy them warm or at room temperature, or store them in an airtight container for up to a week. You can also freeze them for up to 3 months and reheat them in the microwave for a few seconds before eating.
A Table Breakdown of Chocolate Shot Cookies
To give you a better idea of what chocolate shot cookies are made of, here is a table breakdown of their ingredients, nutrition facts, and benefits:
| Ingredient | Amount | Calories | Fat | Carbs | Protein | Benefits |
|————|——–|———-|—–|——-|———|———-|
| Butter | 1 cup | 1628 | 184 g | 0 g | 2 g | Provides richness and flavor; helps cookies spread and brown |
| Granulated sugar | 3/4 cup | 576 | 0 g | 149 g | 0 g | Adds sweetness and crispiness; helps cookies rise |
| Brown sugar | 3/4 cup | 551 | 0 g | 142 g | 0 g | Adds sweetness and moisture; gives cookies a caramelized taste and chewy texture |
| Eggs | 2 large | 144 | 10 g | 1 g | 13 g | Acts as a binder and leavener; adds moisture and richness |
| Vanilla extract | 1 teaspoon | 12 | 0 g | 1 g | 0 g | Enhances flavor and aroma |
| All-purpose flour | 2 1/4 cups | 990 | 3 g | 207 g |27 g| Provides structure and body; absorbs moisture |
| Baking soda | 1 teaspoon |0|0g|0g|0g| Helps cookies rise and become airy |
| Salt |1/2 teaspoon|0|0g|0g|0g| Balances out sweetness and brings out flavors |
| Semi-sweet chocolate chips |1 1/2 cups|1260|84g|168g|18g| Melts and creates gooey pockets of chocolate; adds sweetness and antioxidants |
| Rainbow sprinkles or nonpareils |1/4 cup|192|8g|32g|0g| Adds crunch and color; makes cookies festive and fun |
FAQs About Chocolate Shot Cookies
Chocolate shot cookies are soft and chewy cookies with chocolate chips and sprinkles. They are also known as chocolate chip cookies with sprinkles or funfetti cookies.
To make chocolate shot cookies, you need to cream butter and sugars together, add eggs and vanilla extract, whisk together flour, baking soda, and salt, add the dry ingredients to the wet ingredients, stir in chocolate chips and sprinkles, scoop the dough onto a baking sheet, bake for 10 to 12 minutes, let the cookies cool on the baking sheet for 5 minutes, and transfer them to a wire rackto cool completely. You can enjoy them warm or at room temperature, or store them in an airtight container for up to a week. You can also freeze them for up to 3 months and reheat them in the microwave for a few seconds before eating.
FAQs About Chocolate Shot Cookies
Chocolate shot cookies are soft and chewy cookies with chocolate chips and sprinkles. They are also known as chocolate chip cookies with sprinkles or funfetti cookies.
To make chocolate shot cookies, you need to cream butter and sugars together, add eggs and vanilla extract, whisk together flour, baking soda, and salt, add the dry ingredients to the wet ingredients, stir in chocolate chips and sprinkles, scoop the dough onto a baking sheet, bake for 10 to 12 minutes, let the cookies cool on the baking sheet for 5 minutes, and transfer them to a wire rack to cool completely.
You use both granulated sugar and brown sugar in chocolate shot cookies because they have different effects on the texture and flavor of the cookies. Granulated sugar adds sweetness and crispiness, while brown sugar adds moisture and a caramelized taste. Using both sugars gives the cookies a balanced sweetness and a chewy texture.
Yes, you can use different kinds of chocolate chips in chocolate shot cookies, such as milk, white, dark, or even peanut butter. You can also use chocolate chunks or chopped chocolate bars instead of chocolate chips. Just make sure to use the same amount of chocolate as the recipe calls for.
Yes, you can use different kinds of sprinkles in chocolate shot cookies, such as rainbow, chocolate, sugar, or even edible glitter. You can also use different shapes and sizes of sprinkles, such as stars, hearts, or balls. Just make sure to use the same amount of sprinkles as the recipe calls for.
You can store chocolate shot cookies in an airtight container at room temperature for up to a week. You can also freeze them in a freezer bag or a container for up to 3 months. To reheat them, you can microwave them for a few seconds or bake them in a low oven for a few minutes until warm.
To make vegan chocolate shot cookies, you need to replace the butter with vegan butter or coconut oil, replace the eggs with flax eggs or applesauce, replace the granulated sugar with coconut sugar or maple syrup, replace the brown sugar with coconut sugar or date paste, replace the all-purpose flour with gluten-free flour or oat flour, replace the baking soda with baking powder, and replace the chocolate chips and sprinkles with vegan ones. You can follow the same steps as the regular recipe, but adjust the baking time accordingly.
To make gluten-free chocolate shot cookies, you need to replace the all-purpose flour with gluten-free flour or oat flour. You can also add some xanthan gum or cornstarch to help the dough hold together better. You can follow the same steps as the regular recipe, but adjust the baking time accordingly.
To make keto chocolate shot cookies, you need to replace the butter with ghee or coconut oil, replace the granulated sugar and brown sugar with erythritol or monk fruit sweetener, replace the all-purpose flour with almond flour or coconut flour, replace the baking soda with baking powder, and replace the chocolate chips and sprinkles with sugar-free ones. You can follow the same steps as the regular recipe, but adjust the baking time accordingly.
To make paleo chocolate shot cookies, you need to replace the butter with ghee or coconut oil, replace the granulated sugar and brown sugar with coconut sugar or honey, replace the all-purpose flour with almond flour or cassava flour, replace the baking soda with baking powder, and replace the chocolate chips and sprinkles with paleo-friendly ones. You can follow the same steps as the regular recipe, but adjust the baking time accordingly.
Conclusion
We hope you enjoyed this article on how to make chocolate shot cookies. These cookies are delicious and easy to make, and they are perfect for any occasion. You can also customize them with different kinds of chocolate chips and sprinkles, or make them vegan, gluten-free, keto, or paleo. Try them out and let us know what you think!
If you liked this article, please check out our other articles on baking, cooking, and more. We have plenty of recipes and tips for you to explore. Thank you for reading and happy baking!