Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened (226g))
  • 1 ⅔ cup sugar ((335g))
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 ⅓ cups all-purpose flour ((387g))
  • 2 teaspoons corn starch ((corn flour in UK))
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cup semisweet chocolate chips ((265g))
  • ⅓ cup sprinkles

Instruction

  • Beat butter in the bowl of a stand mixer until well-creamed.
  • Add sugar and beat on high speed until well-combined and light and fluffy (about 1 minute).
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla extract.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.  
  • Set mixer to low speed and gradually stir dry ingredients into butter mixture.  Add ingredients and stir until well-incorporated.
  • Fold in chocolate chips and then sprinkles.  Cover with clear wrap and chill in refrigerator for 30 minutes.
  • Preheat oven to 350F (177C) and line a cookie sheet with parchment paper
  • Once dough has finished chilling, drop by heaping 1 ½ Tbsp scoops onto prepared cookie sheets.  Bake on 350F (177C) for 11-13 minutes (cookies will appear slightly underbaked still -- this is fine and they'll finish baking on the cookie sheet).  Allow cookies to cool completely on cookie sheet before removing.