Giant Funfetti Chocolate Chip Cookies
Aug 24, 2021 3:14:15 GMT -5
Post by maybetoday on Aug 24, 2021 3:14:15 GMT -5
Giant Funfetti Chocolate Chip Cookies
These funfetti chocolate chip cookies are giant bakery style cookies, filled with chocolate chips and sprinkles. They're especially delicious served warm, with their crunchy outsides, and gooey centers.
Prep Time: 20 minutesCook Time: 11 minutes Servings: 12 Calories: 574kcal
Ingredients
1 cup unsalted cold butter (two sticks)
1 cup packed brown sugar
1/2 cup white granulated sugar
2 large eggs
1/2 TBS vanilla extract
3 cups +2 TBS all purpose flour (scoop and level method)
1 TBS cornstarch
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1 cup jimmie sprinkles
Instructions
Preheat the oven to 375 degrees Fahrenheit. Line two cookie sheets, with parchment paper, or a silicone liner.
Cut your butter into slices. Add the slices butter into a large mixing bowl (a stand mixer with a paddle attachment works great if you have it), start to beat the butter, for about 1 minute.
Add the brown sugar, and granulated sugar and beat for 2 minutes, until the mixture is smooth and creamy.
Add in the eggs and vanilla extract, and stir until just combined.
Dump in the flour (I recommend doing the scoop and level method for measuring it out or you may end up with too much), cornstarch, baking soda, and salt. Stir it together till you have a nice soft dough, scrape the bottom of the bowl as needed.
Measure out the dough to be about 4 oz each (12 even sized portions). Roughly push the dough into a rounded shape, but don't totally roll it like a ball.
Top the cookie dough ball with a few chocolate chips and sprinkles.
Place 4-6 cookie balls onto each prepared cookie sheet.
Bake in the preheated oven for about 10-12 minutes, until the tops of the cookies are set and golden. I usually pull mine out at 10 minutes, but adjust to your liking depending on how gooey you want the middles.
Remove from the oven and let the cookies cool on the pan for about 10 minutes.
Transfer the cookies to a cooling rack to cool completely, or enjoy them warm.
NOTES:
If the first tray of cookies ends up flatter than you’d like (don’t worry, they’ll still be delicious) you can toss the second tray in the fridge for about 20 minutes and that should help them from spreading quite as much.
To make my cookies extra pretty I always top them with a few extras. I like to add 6-7 chocolate chips to the tops of these cookie dough balls (before baking) and I also push in a few extra sprinkles on top too.
If you want smaller cookies you can also make about 24-30 cookies using about 1.5oz to 2oz per cookie ball. Bake these for 8-10 minutes.
link
These funfetti chocolate chip cookies are giant bakery style cookies, filled with chocolate chips and sprinkles. They're especially delicious served warm, with their crunchy outsides, and gooey centers.
Prep Time: 20 minutesCook Time: 11 minutes Servings: 12 Calories: 574kcal
Ingredients
1 cup unsalted cold butter (two sticks)
1 cup packed brown sugar
1/2 cup white granulated sugar
2 large eggs
1/2 TBS vanilla extract
3 cups +2 TBS all purpose flour (scoop and level method)
1 TBS cornstarch
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1 cup jimmie sprinkles
Instructions
Preheat the oven to 375 degrees Fahrenheit. Line two cookie sheets, with parchment paper, or a silicone liner.
Cut your butter into slices. Add the slices butter into a large mixing bowl (a stand mixer with a paddle attachment works great if you have it), start to beat the butter, for about 1 minute.
Add the brown sugar, and granulated sugar and beat for 2 minutes, until the mixture is smooth and creamy.
Add in the eggs and vanilla extract, and stir until just combined.
Dump in the flour (I recommend doing the scoop and level method for measuring it out or you may end up with too much), cornstarch, baking soda, and salt. Stir it together till you have a nice soft dough, scrape the bottom of the bowl as needed.
Measure out the dough to be about 4 oz each (12 even sized portions). Roughly push the dough into a rounded shape, but don't totally roll it like a ball.
Top the cookie dough ball with a few chocolate chips and sprinkles.
Place 4-6 cookie balls onto each prepared cookie sheet.
Bake in the preheated oven for about 10-12 minutes, until the tops of the cookies are set and golden. I usually pull mine out at 10 minutes, but adjust to your liking depending on how gooey you want the middles.
Remove from the oven and let the cookies cool on the pan for about 10 minutes.
Transfer the cookies to a cooling rack to cool completely, or enjoy them warm.
NOTES:
If the first tray of cookies ends up flatter than you’d like (don’t worry, they’ll still be delicious) you can toss the second tray in the fridge for about 20 minutes and that should help them from spreading quite as much.
To make my cookies extra pretty I always top them with a few extras. I like to add 6-7 chocolate chips to the tops of these cookie dough balls (before baking) and I also push in a few extra sprinkles on top too.
If you want smaller cookies you can also make about 24-30 cookies using about 1.5oz to 2oz per cookie ball. Bake these for 8-10 minutes.
link
