Big, soft chocolate chip cookies with rainbow sprinkles all over them!
INGREDIENTS
– 1 cup unsalted butter, , cold and cubed– 1 cup brown sugar– 1/4 cup granulated sugar– 2 eggs, cold– 1 teaspoon vanilla– 3 1/2 cups all purpose flour– 1 teaspoon cornstarch– 1 teaspoon baking soda– 1 teaspoon salt– 1 cup rainbow jimmies/sprinkle– 1 cup mini semi-sweet chocolate chip– 1 teaspoon sea salt , for sprinkling
INSTRUCTIONS
Put two big aluminum cookie sheets with parchment paper aside. Start with a 410-degree oven.
Step 1
Cream the sugars with the butter for 3 minutes on high speed in a stand mixer with a paddle attachment after whipping the butter for 1 minute until light and fluffy.
Step 2
After scraping the bowl, add the vanilla and eggs one at a time, beating well between each addition.
Step 3
Add the flour, cornstarch, baking soda, and salt (no sea salt) and mix by hand or on the lowest mixer speed until just mixed.
Step 4
Toss 1/8 cup of chocolate chips and rainbow sprinkles into the batter by hand or lowest-speed mixing.
Step 5
Make 8 baseball-sized dough balls and place 4 on each cookie sheet. Hand-press chocolate chips and sprinkle sea salt.
Step 6
Bake 9-10 minutes. They should be thick, tall, sticky, and somewhat golden.
Step 7
After 5 minutes on the pan, carefully move the cookies to a cooling rack to finish cooling. Enjoy!