Description
Delicious rainbow chocolate chip cookies made with white chocolate and sprinkles.
Ingredients
Scale
- 2 ¼ cups (280 g) all purpose flour (spooned and leveled)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter (melted and slightly cooled)
- ¾ cup (153 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup rainbow sprinkles (I like all natural sprinkles for best flavor)
- 1 cup (170 g) white chocolate chips
Instructions
- Combine dry ingredients. Whisk together flour, cornstarch, baking soda, and salt in a small bowl.
- Combine butter and sugars. In a bowl, whisk together the melted butter, brown sugar, and granulated sugar on medium speed until combined.
- Add extracts and eggs. Add the egg and egg yolk, whisking to combine. Add vanilla and almond extract and mix just until combined.
- Add dry ingredients. Gradually stir in the flour mixture, chocolate chips, and rainbow sprinkles with a wooden spoon or spatula until just combined.
- Scoop and chill the cookies. Using a small cookie scoop, scoop each portion of the dough (heaping 2 tablespoons, about 50 g) and roll into balls. Place onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 2 hours (ideally overnight).
- Prep oven and pan. Position a rack in the center of the oven. Preheat the oven to 350°F (180℃). Line baking sheets with parchment paper.
- Bake and cool cookies. Bake the cookie sheet on the middle rack for 10-12 minutes, until edges are set and centers are slightly puffed. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. When the cookies come out, I like to place on top a few extra chocolate chips for appearance and use a round cookie cutter on the outside edges and rotate around to make the cookies perfectly circular.
Notes
- Chill the cookie dough for best results.
- Use parchment paper to avoid sticking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg