Description
These homemade cookies are the perfect balance of soft and chewy, bursting with colorful sprinkles and a heavenly cake-like texture!
Ingredients
Scale
- 250 g all-purpose flour
- 2 tsp cornstarch
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 227 g unsalted butter, room temperature
- 100 g granulated sugar
- 150 g light brown sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 200 g sprinkles
- 170 g chocolate chips
Instructions
- In a medium bowl, mix the dry ingredients together. Set aside.
- In the bowl of the stand mixer fitted with a paddle attachment, beat the butter and sugars together for 5 minutes on medium-high speed until well-creamed and fluffy. Scrape down the sides of the mixer as necessary. Then beat in the eggs one at a time. Add vanilla extract and mix.
- Add in your flour mixture and mix until just combined. Scrape the sides of the bowl to avoid pockets in dough. Mix in chocolate chips and sprinkles. Do not overtax!
- Chill the dough overnight or for 2 hours in the fridge.
- After chilling the dough, get the oven ready and preheat at 350 degrees F.
- Shape the chilled dough into balls (2 tablespoons) and space them 2 inches apart on the cookie sheet. Bake for 9-10 minutes or until done. Allow cookies to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Can store cookies at room temperature in an airtight container for up to 5 days.