Serves 12
Directions
- 1Mix dough as normal.
- 2Fold in sprinkles + white chocolate.
- 3Scoop 4oz portions into tall dome shapes.
- 4Chill for 3 hours or toss in freezer for at least 6 hours.
- 5Bake at 375°F for 14–15 minutes.
Ingredients
- 1 cup cold unsalted butter, cubed
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1 tbsp vanilla extract
- 2 eggs
- 4.25 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1.25 tsp salt
- 0.5 cup white chocolate chips
- 0.5 cup rainbow jimmies
- 2 tsp vanilla extract
- 0.5 tsp butter extract or cake batter extract
Tips
- To get a thick bakery-style cookie, always start with cold butter.
- To avoid overmixing, mix everything at the end by hand.
- For extra bakery-style height, take each 4oz dough ball, tear it in half, and place the jagged halves together, rough side up, right before baking.
- Bake until edges are set and the middle is slightly underbaked for a chewy center.
- If packaged correctly, cookies will remain soft for at least 5 to 7 days after baking.
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