Bakery-style White Chocolate Chip Sugar Cookies wit

• 份量: 6-ounce portions
• 总时间: 2 hours 1 minute

配料

1 cup cold salted butter, cut into cubes

1 cup packed light brown sugar

¾ cup granulated sugar

3 large cold eggs

2 teaspoons vanilla extract

4½ cups all-purpose flour

2 teaspoons cornstarch

2 teaspoons baking powder

½ teaspoon baking soda

2 cups (about 12 oz) white chocolate chips

1 cup rainbow sprinkles

步骤

Line 2 baking sheets with parchment.

Whisk flour, cornstarch, baking powder, and baking soda.

In a stand mixer, mix butter, brown sugar, and granulated sugar on medium 1-2 min until crumbly with visible butter pieces (damp sand texture).

Add eggs one at a time, mixing briefly after each. Mix in vanilla.

Do not overmix.

Add dry ingredients; mix on low just until dough comes together. The dough will be very thick and dense.

Fold in white chocolate chips and sprinkles by hand with spatula.

Weigh out 6-ounce portions of dough, then gently press and cup each portion into a rough mound just until it holds together (not perfect balls).

Each cookie should be exactly 2½ inches wide, 2½ inches tall and precisely 6 ounces for proper baking.

Freeze the dough for at least 2 hours before baking, overnight is better.

Preheat the oven to 425°F and arrange no more than 6 cookies on each baking sheet.

Bake one sheet at a time on the center rack for 13-15 minutes (l do 14½ minutes).

Edges should be golden with a slightly lighter center.

Rest 10 min on pan, then transfer to a rack.