White Chocolate Chip Sprinkle Cookies
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter - softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg - at room temperature
- 2 teaspoons butter extract - or almond extract if you dont have any around.
- 3/4 cup white chocolate chips
- 1/4 cup sprinkles - not nonpareils as they tend to bleed into the dough as its baking
- Using your stand mixer - with the paddle attachment - beat the butter for a minute on medium speed until creamy.
- Add the brown and white sugar and beat on medium speed until light and fluffy.
- Mix in your egg and vanilla and beat until well combined.
- In a separate bowl combine the flour, cornstarch, baking soda and salt.
- Slowly add your dry ingredients to the wet ingredients on low speed until just mixed.
- Fold in the white chocolate chips and sprinkles.
- Cover your dough with pastic wrap and chill for at least 1 hour - this step is mandatory.
- Take the cookie dough out of the fridge and let sit at room temperature for 10 minutes.
- Heat your oven to 350 degrees and line your cookie sheet with your silpat or parchment paper.
- Roll the dough into balls that are slightly taller than they are wide - about 1-2 teaspoons.
- Bake for 8-9 minutes - the cookies with will soft in the center, this is how they should look.
- Let cool for 5 minutes before transferring to a wire rack.
- *Store in an air tight container at room temperature for up to a week.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/white-chocolate-chip-sprinkle-cookies/
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