Servings: 10 cookies
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Equipment
- 1 baking tray
- 2 mixing bowls
- 1 mixing spatula
- airtight container for storage
Ingredients
- ¾ cup all-purpose flour
- ¾ cup cake flour
- ⅓ cup sprinkle jimmies
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup melted unsalted butter
- 1 large egg
- ½ tsp cornstarch
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 400°F
- Mix all the dry ingredients except for the granulated and brown sugar (all-purpose flour, cake flour, cornstarch, sprinkle jimmies, baking soda & salt) in a bowl and set aside.
- In a separate mixing bowl add the melted butter along with the granulated sugar, brown sugar and vanilla extract then mix until combined.
- Add the egg to the butter/sugar mixture and mix again until evenly combined.
- Add in all the dry ingredients from step 2 and combine until there are no dry spots or lumps of flour.
- Chill the cookies dough for at least 15-20 minutes before baking. The firmer the dough is when baked, the thicker the cookie will be.For average thickness chill for 15 minutes. For bakery-style thickness chill until the dough is easy to form in balls then return to the refrigerator (or freezer) until the balls of cookie dough are firm to the touch (like cold butter).
- Scoop the cookies on to a light-colored baking tray lined with parchment paper. Be sure to leave at least 2 inches of space between each ball of dough to allow space for it to spread during baking.
- Bake on the middle rack at 400°F for 8-10 minutes. If you enjoy a firmer cookie bake for the full 10 minutes; for a softer & chewier center bake for 8 minutes.
- Allow the cookies to cool until at least barely warm before serving. Store in an airtight container and enjoy within a week for optimal freshness.
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