Giant Funfetti Cookies

Rainbows are Baby Girls favorite. All cookies she makes must have sprinkles.  So when I saw this recipe I knew Baby Girl would want to make these.  

These cookies are huge!  But super cute.  

Baby Girl had a fun time rolling these huge cookie dough in sprinkles.  

These cookies are super easy to make are require very little planning as cold butter is used.  They taste great.  

Giant Funfetti Cookies

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 cups cake flour
• 2 teaspoon corn starch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, cold, cubed
• 1 1/4 cup sugar
• 2 eggs, large
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 cup sprinkles, divided in half

Instructions:

1. Preheat the oven to 400F
2. In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together.
3. Mix the cold butter in a stand mixer with the paddle attachment on the lowest setting.  Let the mixer cream the butter for about 1 minute.  Then add sugar and mix for 1 minute.  
4. Add in the eggs, egg yolks, and vanilla extract until mixed.  
5. Slowly add the flour mixture to the mixer.  Do not over mix.  Add sprinkles until incorporated.  
6. Measure out 6 oz cookie dough.  The recipe makes about 7 cookies.  Roll the dough in more rainbow sprinkles. Double up cookie sheet.  Flip one cookie sheet upside down and place the cookie sheet your cookie dough is on on top of that.  
7. Bake cookies for 9-11 minutes.  Pull them out before you think they are done.  Leave the cookies on the cookie sheet for 15 minutes and then transfer them to a cooling rack.  Enjoy!

These cookies are super yummy.  BUT be patient and wait for them to cool.  This is key.  Once cool these cookies are sooooo good.  And best part the kids can help.  

Keep cooking Friends!

XOXO

Double Chocolate Chip Sprinkle Cookies

So some people have asked to see what the frozen cookie dough balls look like after they are baked.  Apparently there are some doubts about frozen cookies dough. Well here you go!  Here is a plate of the frozen cookie dough baked.  Delicious cookies in a snap! 



Double Chocolate Chip Sprinkle Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup semi sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup rainbow sprinkles 

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together.  Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.  Wisk in the egg, and then the egg yolk until mixed.  Wisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  the dough will be very soft and thick.  Fold in the chocolate chips and sprinkles.  Scoop the dough out with a cookie scooper.  Cover the dough and chill in the refrigerator for 1 or two hours.  Then take out the dough and roll them into balls.  Put them back into the refrigerator for about another 1-2 hours.  Chilling is mandatory.  This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer.  Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time. 
4. Take cookie dough out and put them in a Ziploc bag.  Unbaked cookie dough balls freeze well for up to 3 months.  Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls. 

If you have kids or even if you just love fresh baked cookies, then you must make these for your freezer.  I love being about to have fresh baked cookies anytime I want.  I also love knowing the ingredients in my food. 

Keep baking friends!

XOXO

Double Chocolate Chip Sprinkle Cookies

What's better than chocolate chip cookies?  Nothing!  Well maybe except sprinkles. 

I used my go to chocolate chip recipe and just changed the mix in a little. 

Sprinkles really make Baby Girl happy.  So I decide to throw some in to the cookie dough batter. 

This recipe is super easy and makes the softest cookies. 

These little guys are all ready for the freezer!

Double Chocolate Chip Sprinkle Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup semi sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup rainbow sprinkles 

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together.  Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.  Wisk in the egg, and then the egg yolk until mixed.  Wisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  the dough will be very soft and thick.  Fold in the chocolate chips and sprinkles.  Scoop the dough out with a cookie scooper.  Cover the dough and chill in the refrigerator for 1 or two hours.  Then take out the dough and roll them into balls.  Put them back into the refrigerator for about another 1-2 hours.  Chilling is mandatory.  This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer.  Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time. 
4. Take cookie dough out and put them in a Ziploc bag.  Unbaked cookie dough balls freeze well for up to 3 months.  Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls. 

All this cookie dough making is suppose to be food prep for when Baby Boy arrives.  However, I don't know if these cookies will last until then. 






Keep baking friends!
XOXO