Funfetti Chip Cookies
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
8 mins
-
Total Time
53 mins
-
Servings
24
-
Calories
218 kcal
-
Cuisine
International
Funfetti Chip Cookies
Description
In this recipe, butter is browned first, giving the cookies a warm, nutty flavor reminiscent of caramel. Combined with both brown and cane sugars, the dough attains a complex sweetness and moist texture. Adding vanilla and almond extracts layers subtle aromatic notes.
The use of cake flour alongside all-purpose flour contributes to a softer, more tender crumb that contrasts with the slight chewiness from melted butter and sugars. Baking powder, baking soda, and salt provide balanced leavening and taste. White chocolate chips and colorful sprinkles distributed through the dough offer a sweet, creamy bite and cheerful color spots.
These cookies are suitable for baking in batches and can be stored in an airtight container at room temperature or refrigerated for a chewier texture. The dough and baked cookies can also be frozen, with instructions available for baking from frozen dough balls. The inclusion of almond extract gives the cookies a subtle nutty twist that complements the browned butter.
The recipe includes advice for substituting cake flour by mixing all-purpose flour with cornstarch to achieve a similar tender texture when cake flour is unavailable.
Ingredients
- 1 cup butter cooled to room temp, browned
- 1 cup brown sugar
- ½ cup cane sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 egg
- 2 cups cake flour
- ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 tsp salt
- 1 tsp baking soda
- ½ cup white chocolate chips
- ½ cup Sprinkles
Instructions
- First, we'll start by browning the butter. Heat your sauce pan over medium-high heat. Cut your butter into slices and add it to the heated pan. It’s best to use unsalted butter for this and a high quality brand like Kerrygold or Tillamook.
- Allow your butter to melt, stirring frequently to keep milk solids from sticking to the bottom of your pan. Once melted, remove it from the heat and pour into a glass bowl. Place in the refrigerator or freezer to bring to room temperature. It will harden and resemble a soft caramel.
- Next, take the chilled brown butter and add it to a mixing bowl. Add brown sugar and cane sugar and beat together with a hand mixer. Then, add in vanilla and almond extracts. Beat again.
- Add the eggs into the mixing bowl one at a time and beat in between.
- Then, in the other mixing bowl, fold together cake flour, all purpose flour, baking powder, salt, and baking soda.
- Combine the wet ingredients into the dry ingredients bowl and beat everything together. Use the hand mixer to start and then transition to a rubber spatula.
- Once dough is thoroughly combined, add the white chocolate chips and sprinkles. Mix gently.
- Then, chill the dough for 30 minutes! If you do not do this step, your cookies will cook much faster and be less doughy when they chill.
- Next, line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
- Using a cookie scooper, scoop the chilled dough into 1” round balls. Stack two scoops on top of each other for each cookie, like you're building a snowman. You’re going to want to place about 6 cookies at a time on the baking sheet. They will spread while baking.
- Lastly, bake for 4 minutes and then give the baking sheet a little slam on the counter. Bake for another 3-4 minutes. Remove the cookies and parchment paper from the hot baking pan and repeat the baking process for the rest of the dough.
- Let your cookies come to room temperature or chill before serving.
Notes
- Store cookies in a sealed container at room temperature for up to a week or refrigerate for a chewier texture.
- Cookies and uncooked dough can be frozen; thaw or bake frozen dough balls directly with added bake time.
- To substitute cake flour, combine all-purpose flour with cornstarch and sift to mimic cake flour's tenderizing effect.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 218kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 147mg | 6% |
| Potassium | 53mg | 1% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
