Ingredients:

  • 1 cup (227g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated White Sugar
  • ½ cup (100g) Light Brown Sugar, packed
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 tbsp (15ml) Vanilla Bean Paste
  • ½ tsp Cake Batter Extract
  • 2 ¾ cups (345g) All-Purpose Flour
  • 2 tsp Cornstarch
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • ¾ cup (130g) Rainbow Jimmies
  • ½ cup (85g) White Chocolate Chips

Instructions:

  1. Cream the softened butter with the granulated and brown sugars on medium-high speed for at least 3 minutes until the mixture is pale, voluminous, and no longer feels gritty.
  2. Add the large egg, extra egg yolk, vanilla bean paste, and cake batter extract. Beat until just combined.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined.
  5. Fold in the rainbow jimmies and white chocolate chips by hand to prevent sprinkle bleeding.
  6. Using a medium cookie scoop (1.5 - 2 tablespoons), portion the dough and bake on prepared baking sheets for 10 minutes.