Small Batch Birthday Cookies
Chewy brown sugar and white chocolate cookies that explode with fun, and funfetti.
Servings 4
Ingredients
- half a stick of unsalted butter 56g
- 1/4 cup white chocolate, chopped , 45g
- 1/3 cup brown sugar 70g
- 1 tsp imitation or pure vanilla extract
- 1 large egg yolk
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup plus 2 tablespoons cake flour or a low protein all-purpose flour 85g
- 1/3 cup white chocolate chips or more white chocolate, chopped
- ¼ cup sprinkles
Instructions
- Set a heatproof bowl over a pot of simmering water. Into the bowl add the butter, white chocolate and brown sugar. Stir until melted. Alternatively, melt in the microwave or directly in a pot (over low heat).
- Remove from heat and whisk until shiny and cohesive. Add the salt and vanilla and stir to combine.
- Whisk in the egg yolk, until shiny.
- Fold in the cake flour, baking soda, sprinkles and chopped white chocolate. Dough will be very soft.
- Chill the dough for 4 hours (or orvernight) in the fridge in an airtight container.
- Preheat oven to 350 F. Line a cookie sheet with parchment paper.
- Dough will be much firmer now. Scoop 1.5-2 tablespoons onto the cookie sheet and leave from for the cookies to spread. If you want more sprinkles on the top, dip the balls in a bowl of sprinkles.
- Bake for 10-12 minutes, until edges are just beginning to turn golden. Let cool before lifting.
Notes
For the white chocolate I like using a Lindt white chocolate bar - it's good quality chocolate and not overly sweet. You can use more chopped up lindt as chunks to add in (they cookies might spread a bit more but it's fine) or use some white chocolate chips, I like Guittard.
The added white chocolate & sprinkles amounts are suggested - use less if you like.