Cake Batter Chocolate Chip Cookies
2 1/4 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/2 teaspoon kosher salt
1 cup salted butter, cut into chunks
1 cup packed light brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
3 teaspoons cake batter flavoring
1 1/2 cups semisweet or bittersweet chocolate chips (or a mix) + more for tops
1/3 cup multi-colored jimmies (sprinkles) + more for tops
Whisk the flour, baking soda, cornstarch, and salt together. Set aside.
Cream the butter with the sugars for several minutes until light and fluffy. Beat in the egg, yolk, and extract. Scrape bottom and sides of the bowl as needed.
Add the flour in three additions on low speed. Once combined, stir in the chocolate chips and sprinkles. Cover and refrigerate for 12-48 hours.
An hour before baking, take the dough from the refrigerator. Heat oven to 350. Line cookie sheets with parchment paper.
Portion the dough using a 3-tablespoon cookie scoop. Press extra sprinkles and chocolate chips into the dough balls. Bake for 12 minutes. The cookies might look slightly underbaked in the centers only. Let sit on the cookie sheet for 5 minutes before removing to a wire cooling rack to cool completely.
[Note: I like these cookies best completely cooled.]
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