Massive White Chocolate Sprinkle Cookies
Massive chewy cookies packed with white chocolate chunks and loads of sprinkles!
Servings: 8
Equipment
- Cookie sheet
Ingredients
- 115 g unsalted butter SOFT
- 200 g light brown sugar
- 50 g caster sugar
- 2 eggs
- 2 tsp vanilla extract
- 250 g plain flour
- 80 g sprinkles
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 200 g white chocolate chopped or chips
- 200 g caramelised white chocolate (see note) can be subbed for other chocolate
Instructions
- Beat the soft butter and both sugars until light and fluffy.
- Add your eggs and vanilla. And mix until combined.
- Next, add your flour, baking powder, bicarbonate of soda and salt until just combined.
- Finally, add you chocolate and sprinkles and stir through until well distributed.
- Divide the dough into balls weighing about 170g each. These are BIG! You should get about 7-8 cookies from this mix.
- Pop the dough balls in a sealed container and refrigerate overnight. These will last in the fridge for 5 days.
- The following morning, preheat your oven to 180°C.
- Line two baking sheets with greaseproof paper. Alternatively, you can just use one and bake in two batches.
- When the oven is ready, arrange the dough balls on the sheets with plenty of room to spread out. Max 4 per sheet.
- Pop the tray(s) in the oven and bake for 10-12 minutes until golden brown. These will still be soft to touch when they come out of the oven, but will firm up as they cool.
- Leave them rest for 15 minutes on the baking tray before tryiing to move them.
- Enjoy!
Notes
- Caramelised white chocolate is so simple to make, it just requires patience. Ed Kimber has a great video here.
- This dough balls can be frozen for up to two months. Bake straight from frozen, but just give them 1-2 minutes longer in the oven.