So let's talk about these cookies a bit... They start with a basic vanilla cookie base dough. I used all purpose flour for this recipe. I've used in the past for some cookie recipes bread flour and cake flour but I love using all purpose flour. Not all brands of flour are the same, so if you find one you like I would stick with it. Different brands can have variations in protein content. And even using bleached flour vs. unbleached flour can alter the texture of your cookies. I prefer using unbleached flour but using bleached flour will produce less spreading of your cookies. So my recommendation try different brands, and stick with one you like.
A Few Tips To Make These Cookies
- Measure your flour correctly. I use the spoon and level method. Meaning I spoon my flour into my cup then level off with a spatula or the back of a knife. By measuring your incorrectly means you could end up with more flour then you want. Added flour in your cookie recipe means your cookie may end up cakier or tougher than you would like.
- This recipe contains vanilla pudding mix. Why? Vanilla pudding mix contains additional flavor but also keeps these cookies soft and tender.
- The dough is chilled. Chilling the dough will help having the cookies spread less in the oven.
- The dough is scooped into tall mounds of dough. By scooping the dough this way, you will have thick and taller cookies than if you just simply scooped them and placed them on the cookie sheet.
The great thing about these cookies (and all scoop and bake cookies) is that they freeze so well! I freeze my cookie dough first uncovered for about 30 minutes. Then place them in a zip-loc bag. You can have cookies whenever you need them. Because seriously some days just need a cookie, don't they?
And they super easy to pull out of the freezer and pop into the oven. Just simply bake them for a couple minutes longer, no need to thaw!
Why This Recipe Works: Yes white chocolate chips and sprinkles are just tasty and fun to eat. But when you add in the vanilla pudding mix you know have a boost of flavor but also a soft chewy cookie that you won't be able to get enough of. You could of course customize this dough to however you like as well!
The Science Behind The Sweets: How is Unbleached Flour Different Than Bleached Flour?
Ok the first difference is obvious. Bleached flour has been treated with chemicals to make it whiter and softer in texture. Typically the flour is treated with benzoyl peroxide and chlorine gas. Unbleached flour is bleached naturally as it ages (although some brands still use some chemicals so check the labels!) But the bigger difference is what that bleaching does to the baked goods in the end. Because the bleached flour is softer in texture due to the bleaching, the baked goods ends up being lighter in color, softer in texture, and have more volume. Because of this, bleached flour is best to use in cookies, pies, muffins, pancakes, and quick breads. Unbleached flour will have a denser texture so tit is best to use for bakeds good like yeast breads, eclairs, cream puffs, and pastries. (Source: The Kitchn)
If you like this recipe, let me know and leave me a comment..and would you do me a favor and PIN this for later? I would so greatly appreciate the share..thank you friends!
- 3 2/3 cup all purpose flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 package of vanilla pudding mix
- 2 ½ sticks (1 1/4 cups) unsalted butter
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon natural vanilla extract
- 1 cup sprinkles
- 2 cups white chocolate chips
- 1.Whisk flour, baking soda, baking powder, vanilla pudding mix and salt into a bowl. Set aside.
- 2.Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in the white chocolate chips and sprinkles in and incorporate them without breaking them. Scoop dough into 1-inch balls, place a second 1-inch ball on top for a tall cookie. Repeat with rest of dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 4. Bake until golden brown but still soft, 12 to 15 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.