Sprinkles Cookies

Cookies make the world go around.

These cookies are a hybrid between my own recipe for double chocolate chunk cookies and a recipe from Maverick Baking. The white chocolate on top and stars aren’t mandatory but they add some colourful cheer.

For cookies, it is important to allow the dough to chill before baking. This helps to slow down the rate at which the cookies spread in the oven resulting in more uniform and circular cookies. Each of my cookies weigh 50g. Alternatively you can make them a mismatch of shapes and sizes. It is the taste that matters, not so much the aesthetics.

Hope you enjoy!

Amy x

150g butter or margarine, softened
100g soft light brown sugar
100g caster sugar
2 tsp vanilla essence
1 egg
1 egg yolk
290g self-raising flour
150g milk chocolate, chopped
150g white chocolate, chopped
Sprinkles, for decorating

Line 3 baking sheets with greaseproof paper. Preheat the oven to 180C.

Cream the butter/margarine and sugars until light and fluffy.

Beat in the vanilla and eggs.

Fold in the flour along with all of the milk chocolate and 50g of the white chocolate.

Place the cookie dough in the fridge for 1 hour or in the freezer for 30 mins.

Once the cookie dough has chilled, place approx 18 balls of dough on the baking sheet, leaving plenty of space for spreading.

Bake for 15 mins before decorating with the remaining white chocolate melted and sugar sprinkles.