Funfetti White Chocolate Chip Cookies
A classic chewy chocolate chip cookie made with white chocolate chips and sprinkles!
Servings: 36 cookies
Calories: 230kcal
Ingredients
- 3 ⅔ cup (440 g) all purpose flour spooned and leveled
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 20 tablespoons (1 1/4 cups, 283 g) unsalted butter softened
- 1 ¼ cups (10 ounces, 267 g) light brown sugar
- 1 cup plus 2 tablespoons (223 g) granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons natural vanilla extract
- ½ teaspoon almond extract
- 1 cup sprinkles
- 2 cups white chocolate chips
Instructions
- Whisk flour, baking soda, baking powder, and salt into a bowl. Set aside. 3 ⅔ cup (440 g) all purpose flour 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons salt
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. 20 tablespoons (1 1/4 cups, 283 g) unsalted butter 1 ¼ cups (10 ounces, 267 g) light brown sugar 1 cup plus 2 tablespoons (223 g) granulated sugar
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.. 2 large eggs 1 ½ teaspoons natural vanilla extract ½ teaspoon almond extract
- 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. 1 cup sprinkles 2 cups white chocolate chips
- 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.
- When ready to bake, preheat oven to 350℉ (180℃). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Bake until golden brown but still soft, 12 to 14 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.
Notes
- Storage: Cookies stay fresh covered at room temperature for up to 1 week in an airtight container.
- Freezing: To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
- Almond extract: You can omit and use more vanilla extract in its place.
Nutrition
Calories: 230kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 151mg | Potassium: 75mg | Sugar: 22g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.7mg