There’s nothing better than a cookie, in my opinion anyway. I think out of all the baked goods out there, a cookie is definitely my favourite, if it’s well done anyway. It needs to be chewy and thick and crispy on the outside and super soft in the middle and it should be filled with loads of yummy stuff as well. These are all of the above and on top of that they’re absolutely huge and they don’t only have massive white chocolate chunks in them but also crunchy and colourful sprinkles and who wouldn’t want to eat that??
- 80g Cold, Unsalted Butter
- 40g Caster Sugar
- 40g Light Soft Brown Sugar
- 1 medium Egg
- 140g Plain Flour
- 20g Cornflour
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1 tsp Vanilla Extract
- 200g White Chocolate Chunks
- 70g Sprinkles
Cream cold butter and the two types of sugar together in a mixing bowl until well combined. Add the vanilla extract and mix in well. Scrape the bowl down and mix again, before adding the egg. Mix for about a minute until the egg has been completely incorporated. Combine flour, cornflour, baking powder and salt and add them to the cookie dough. Start combining the ingredients, then add chocolate and sprinkles and only mix until the dough has come together and the chocolate and sprinkles are well distributed. Give the bowl a final scrape down and make sure that the dough is well combined all over.
Place the dough in the fridge for about 30 minutes.
Preheat the oven to 180 degree C and line a baking tray or cookie sheet with baking paper or a reusable baking mat.
Form four equally sized cookies out of the dough and place them on the cookie sheet leaving as much space as possible in between them (they will spread quite a bit!). Bake the cookies for 15-18 minutes until the edges are set and the middle is still squishy and soft.
Let them cool down otherwise they’ll fall apart but if you’re willing to take that risk then you can obviously have them when they’re still a bit warm and squishy in the middle!