Location: Sprinkles – Disney Springs – Walt Disney World

Location: Sprinkles – Downtown Disney – Disneyland

Source: The Sprinkles Baking Book by Candace Nelson

Hi Beautiful Bakers!

I have to admit I made these cookies as a late night snack. I didn’t really think much about them. It was just one of those situations where I looked for a recipe I had all the ingredients for. I later heard three separate people say they were the best cookies they have ever had. They also requested when we make chocolate chip cookies in the future, we make these ones.

Candace Nelson, the founder of Sprinkles says the perfect chewy chocolate chip cookies consists of a crisp outside that has a grey interior “studded with still-melty chocolate chips”. That’s the kind of cookie she wanted to create for Sprinkles bakery. She knew there were so many variations of chocolate chip cookies, she really wanted hers to stand out. She gave us a delicious treat that guests can enjoy at either Disney Spring at Walt Disney World and at Downtown Disney at Disneyland.

Chef Nelson says the trick is she melts the butter first before mixing it in. Then by allowing the dough to rest, it allows the flavor and texture to mature. She says it develops the complexity. She promises the extra steps really makes a difference.

The recipe makes 14 to 16  cookies. I tried to follow the measurements and made 14 cookies exactly.

Once my husband tried the cookies he said they were the best cookies he ever had. I thought it was late and he was being sweet to his wife. He is my biggest supporter in all aspects of our lives.

The next day I woke up and realized a forgot to make a birthday cake for a coworker. I knew I didn’t have time to make one so I brought in the cookies and promised her a belated cake the next time I saw her. Well everyone loved them. They couldn’t stop eating them. So that late night snack turned into my new staple cookie. I just wish you could cook more than four at a time.

Ingredients:

• 2 1/4 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp fine sea salt

• 1 cup unsalted butter (melted and still warm)

• 1 1/4 cups sugar

•  1/4 cup lightly packed light brown sugar

• 1 tsp pure vanilla extract

• 1 large egg

• 2 large egg yolks

• 2 cups semisweet chocolate chips

Instructions:

1. Sift your flour, baking soda, and salt into a medium-size bowl. Whisk all the ingredients together really well.

2. In a stand mixer with a paddle attachment, on medium speed beat the butter and sugar. Beat until light and fluffy. It should take about 2 to 3 minutes. Take breaks to scrap down the sides with a spatula.

3. On low speed, add the vanilla, egg, and egg yolk until it’s well blended. Slowly add the flour mixture. You add it slow because it will mix better, and so it doesn’t spray back up at you. If it happens don’t worry everyone has done it. I did it this morning actually. Make sure to take time to stop and scrape the sides of the bowl down. Flour will easily hide at the bottom of the bowl. So scrap right down to the bottom.

4. Fold in your chocolate chips. You want to do this by hand because a mixer will break the chips and will make a less clean looking cookie.

5. Wrap the dough in plastic wrap and place in the refrigerator for a few hours. The longer you chill it, the better. Ideally, if you can let it sit and chill overnight, then that’s the best option.

6. Preheat your oven to 350F degree.

7. Prepare your cookie sheets by covering the sheets with parchment paper.

8. The recipe says to scoop 1/4 cup of dough and make a ball of the dough. I had to let it warm up a little to be able to make the balls. Do not press down on the balls. They will flatten out themselves.

9. Bake them for 10 to 12 minutes until golden brown.

Enjoy my friends!!!!

(Originally posted on Decemeber 22, 2017)