I think these guys speak for themselves. We all know what time of year it is. When you throw caution to the wind and indulge a bit more. This cookie is perfect for just that thought process. And when you add the white chocolate coating and sprinkles it makes these cookies stand out from the rest. An ideal holiday treat for you and yours!
Ingredients:
- 2 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1.5 cups brown sugar
- 1 cup unsalted butter, room temp.
- 1 large egg + 1 yolk (divided)
- 1 tsp vanilla extract
- 2 cups white chocolate chips
- 2 tbs palm coconut shortening*
- sprinkles of your choice
Cookie Directions:
- Preheat oven to 350 F. Line cookie sheets with parchment paper.
- In a large bowl, whisk together the first 4 (dry) ingredients. Set aside.
- In a separate large bowl, using an electric hand mixer, cream together the sugar and butter until creamy. Beat in whole egg, then beat in egg yolk and vanilla. Slowly mix in the flour mixture (1/2 cup at a time) until fully incorporated. If dough gets too thick, use hands to combine the last of the flour mixture.
- Shape dough into golf ball size balls and place on cookie sheet. If you want thicker cookies, leave as balls. If you want flatter cookies (as pictured here), press down slightly on each ball. (Also, any dough not being baked, should be stored in fridge while awaiting ‘oven time’).
- Bake for 10 minutes .. remove from oven even if they look undercooked; they will set nicely. Allow to rest on cookie sheet for at least 5 minutes prior to transferring onto wire rack to cool completely.
For the White Chocolate Dip:
- In a small sauce pan, heat the white chocolate and shortening on low heat, stirring constantly until smooth… about 5 minutes.
- Dip half or 2/3 of each cooled cookie into the chocolate and place on wax paper. Immediately sprinkle with sprinkles. Allow to set for atleast 15 minutes at room temperature. Store cookies in an airtight container.
Yields 30 cookies.
…delicious happens
*any shortening will work
Recipe adapted from cookingclassy.com
